Pork producers adopt new, simpler meat-naming system

04/4/2013 | USA Today

Some pork producers will be changing the names of their products to reflect where the meat is found on the hog, a process already used by beef producers. In place of pork chop, consumers will find T-bone chops, ribeye chops and more, along with cooking instructions, on the packages. "They're trying to help the customer identify cuts with a familiar cooking method," said Bruce Mattel, a dean at the Culinary Institute of America. "If they see the word Porterhouse, they would think 'I might be able to put this on the grill, or fry it in a pan.'"

View Full Article in:

USA Today

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX