Remember the good old days when a pork chop was a pork chop? Those days are numbered as familiar cuts of meat at the grocery store are getting renamed.
It all started when the beef and pork producers looked at the names for their products and decided they're too confusing. So after extensive research the meat industry is putting more than 350 names for common cuts of meat on the chopping block.
For example, the inelegant pork butt will be renamed a Boston roast. Beef shoulder top blade steak will become Flat Iron steak. The various cuts known at pork chops will become Porterhouse chops, ribeye chops and New York chops.
"Consumers think a chop is a chop and for us there's a really different eating experience from one end of the loin to the other," said Patrick Fleming, National Pork Board.
New labels will also give you more information about the meat and suggest a way to cook it.
In a study, 63 percent of meat eaters said they were likely to try a new cut of meat after being introduced to the new names and labels, and 77 percent said they were likely to find and go to a store that had the program. Thirty-one percent said they were very likely.
For medium-rare to medium chops, the National Pork Board recommends grilling to an internal temperature between 145 degrees Fahrenheit and 160 degrees Fahrenheit, followed by a three-minute rest. A digital cooking thermometer is recommended to help ensure an accurate final temperature.