Don’t know your pork butts from your rump roasts? It may be getting a little easier.
The American meat industry is rolling out a refresh of the often confusing 40-year-old system used for naming the various cuts of beef, pork, lamb and veal. That’s because the system – the Uniform Retail Meat Identification Standards, or URMIS – was designed more for the needs of retailers and butchers than for the convenience of harried shoppers more familiar with Shake ’n Bake than boneless shank cuts.
The bottom line is that meat counter confusion isn’t good for sales. So after nearly two years of consumer research, the National Pork Board, the Beef Checkoff Program and federal agriculture officials have signed off on an updated labeling system that should hit stores just in time for prime grilling season.
How often per week do you eat meat?