Yep. You read that right.
If you go to find a big, juicy pork butt to throw into your crockpot on a hot, humid Southern night...you won't find it. It's now a (much classier) blade roast. (I mean it already sounds drier, somehow.)
No more pork loin rib chops either. Those are now rib-eye pork chops. Pork loin chop? New York pork chop. Bone-in pork loin chop? Porterhouse pork chop.
It's not a good summer to be a butcher, I'm guessing.
The National Pork Board and the National Cattlemen's Beef Association say the names are meant to be less confusing. (Which begs the question, less confusing to whom?)
Sigh.
Beef Magazine blog has a list of all of the new names here.
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