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
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
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations