Fourteen cuts of pork are have new consumer-friendly cut names, many that align with already-famous beef names.
Pork Cut Name Changes
- Pork Loin Chop = Pork Porterhouse Chop
- Pork Rib Chop = Pork Ribeye Chop
- Pork Top Loin Chop = Pork New York Chop
The name changes are the result of extensive consumer research that studied the most effective ways to simplify meat purchasing. Right out of the gate, these new names are expected to help consumers think about pork in a whole new way: like a steak. That means new ways you can merchandise fresh pork in the meat case to sell more, increase margins and offer greater value to your customers.
A key part of the program is the recommendation to update your package labels this way to appeal to shoppers. Fully implementing the program to include that new third line could put extra profit in your pocket.
63% of consumers surveyed say they will seek out and shop at a store that has this program.
Since the 1970’s, retailers have taken an active role in promoting consumer-friendly nomenclature of fresh meats. The URMIS nomenclature was originally created by the Industry-Wide Cooperative Meat Identification Standards Committee (ICMISC), a nationwide group of retailers, packers, industry partners, government agencies, and trade associations.
Since the inception of URMIS, it has proven to be a positive tool for retailers to use in the fresh meat case. The URMIS nomenclature is linked to U.P.C. numbers, thus allowing the meat department to better utilize their data and maximize opportunities that exist within product mix, merchandising, and promotion.
The meat industry faces many consumer challenges. Research conducted on meat cut nomenclature confirmed consumers are confused, and meat cut terms lack meaning for them. Consumers said they want simplified and shorter names.