Beef Cuts Get New Label at the Store - - Bismarck/Minot/Williston/Dickinson-KXNEWS,ND

Beef Cuts Get New Label at the Store


Your trip to the grocery store is about to get easier.
Starting this summer, a new meat-labeling system will be cutting through the confusion to make it easier to know what you are buying.
Ag Reporter Sarah Gustin has the story.
Your favorite flavor just got a new name.
(Nancy Jo Bateman / ND Beef Commission) "If there is flat iron that is their favorite cut at a restaurant, they can find a flat iron in the meat case. They aren't looking for a beef top blade boneless steak.
There are roughly 350 different cuts of beef or pork to choose from and sometimes it's tough know which cut to buy.
The U.S. meat industry is renaming those cuts to mirror the names you are used to ordering at a restaurant.
(Nancy Jo Bateman / ND Beef Commission) "If they go to a restaurant and there favorite steak is a new York strip--why can't they walk to the meat cause and find a New York Strip. That is one of the motivations behind this program to try and make customer and consumer friendly names across the board."
(Sarah Gustin / "And the new cut names extends beyond the beef case, even into the pork section. Now instead of seeing a pork butt, you'll see a Boston shoulder roast."
(Nancy Jo Bateman / ND Beef Commission)"This is going to be a red meat program. beef pork lamb and veal."
Research shows consumers are known to continually buy the 3 or 4 cuts they know best.
While the program is voluntary, Bateman says currently 85% of meat departments across the country use a similar naming system in their meat case. 
(Nancy Jo Bateman / ND Beef Commission) "A lot of very progressive retailers, some we even have right here in this market have already taken the step above and you will find a new York strip steak not a top loin steak, you'll find a flat iron steak, not a boneless top blade steak. They've already helped consumers take that next step."
Here's an example of a sample label--Common name, characteristics and the best way to cook it.
(Nancy Jo Bateman / ND Beef Commission) "A little bit of advice for the consumer to take that steak home and put it on the grill or maybe it's a steak that needs to marinated or tenderized and they will have a little bit more advice in there. The ultimate objective is that when they eat that steak or that cut of beef or pork that they have a really good eating experience."

The new labeling system was put together by the U.S. Department of Agriculture, National Pork Board and Beef Check-Off Program, watch for it this grilling season. 


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