AGRIBUSINESS: Simplified Beef and Pork Cut Names Approved
The Industry-Wide Cooperative Meat Identification Standards Committee has granted the National Pork Board and Beef Checkoff Program approval to introduce updated Uniform Retail Meat Identification Standards nomenclature for fresh beef and pork for retailers to use on pack.
The changes were the culmination of extensive consumer research that showed an opportunity to build consumer confidence in shopping for and preparing beef and pork. USDA’s Food Safety and Inspection Service also reviewed the revised nomenclature. Retailers, packers and scale label companies were engaged in the process as well.
Jim Henger – Senior Executive Director of B2B Marketing for the National Cattlemen’s Beef Association – says the feedback and approval from the Standards Committee means retailers and packers can begin to implement the new names and labels to give them a competitive advantage and drive meat department sales.
National Pork Board Director of Retail Marketing Patrick Fleming says this is a historic event for the meat industry. He notes the cross-industry effort to develop new common names was completely consumer-driven – and was recognized as critical to keeping meat on the center of the plate.