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.'"
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