High-quality pork performs better in the kitchen, delivers better flavor, a more consistent eating experience for customers, and better value for operators. That’s why the National Pork Board is excited about the USDA-AMS decision to revise the pork grade standards – last changed in 1985 ­­– to reflect the tenderness, marbling and color that chefs and consumers are looking for. Updated standards will also make it easier for consumers to buy pork based on their preferences, and drive more value from the pork loin.

Click here to learn more about the Pork Quality Initiative and here for the proposed quality grading standards.