This April: National Pork Board Announces New Naming System Just in Time for Grilling Season

There’s a new Porterhouse coming to a meat case near you. Following approval from the Industry-Wide Cooperative Meat identification Standards Committee (ICMISC), consumers will soon find a new set of names for their favorite fresh cuts of pork at retailers nationwide. Now home cooks will have an easier time selecting and preparing juicy, tender and flavorful pork - just in time for grilling season.

Before the renaming process took shape, the National Pork Board and the Beef Checkoff Program collaborated to conduct in-depth research over an 18-month period. The research showed that consumers are often confused by the different names for similar cuts of meat and subsequently, do not know what to do with or how to cook a variety of cuts.

As a solution, the National Pork Board simplified the pork cut names and included basic usage and preparation information on the package.

New pork names include:

  • Porterhouse Pork Chop (Previous name: Loin Chop)
  • Ribeye Pork Chop, Bone-In (Previous name: Rib Chop Center)
  • Ribeye Pork Chop (Previous name: Rib Chop)
  • New York Pork Chop (Previous name: Top Loin Chop)

For a downloadable pdf of the new cuts click here.

“Grill Pork Chops Like a Steak”

According to National Pork Board, all pork chops can be cooked like your favorite steak. To welcome the arrival of the new cut names, get inspired with these fresh recipes as grilling season ramps up: