Free Republic

**SNIP** In an effort to boost sales going into the grilling season and make shopping at the meat counter a bit easier, the pork and beef industries are retooling more than 350 names of meat cuts to give them more sizzle and consumer appeal. **SNIP** In the beef aisle, a boneless shoulder top blade steak will become a flatiron steak, a beef under blade boneless steak will become a Denver steak. Not all names in the meat counter will change -- ground beef will still be ground beef

<p>Don't know your pork butts from your rump roasts? It may be getting a little easier.</p> <p>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.</p>

BBQ fans, brace yourselves: "Pork butt" will soon be a thing of the past. In an effort to boost sales just ahead of the U.S. grilling season, and make shopping at the meat counter a bit easier, the pork and beef industries are retooling more than 350 names of meat cuts to give them more sizzle and consumer appeal. The revised nomenclature emerged after two years of consumer research, which found that the labels on packages of fresh cuts of pork and beef are confusing to shoppers, said Patrick Fleming, director of retail marketing for trade group National Pork Board....