Pork Checkoff promotes four new cuts

The four new cuts are as following:

• Pork Shoulder Breast Boneless
• Pork Shoulder Petite Tender Boneless
• Pork Leg Cap Steak Boneless
• Pork Leg Sirloin Tip Roast Boneless

"While the research started in 2004, and these cuts have been introduced in the foodservice industry, we're now focusing on the retail market," said Jarrod Sutton, director of retail marketing for the National Pork Board.

"This makes sense, because food trends typically begin in foodservice and with success will carry over to the retail met case as consumers gain confidence in preparation techniques at home."

The checkoff recently presented the cuts to the industry-wide Cooperative Meat Identification Standards Committee, a national group of retailers and meat industry executives that ensures consistency in retail meat purchasing.

The committee overwhelmingly supported the four new pork cuts and approved their naming conventions and UPC codes.

"While product availability and consumer demand are kind of a 'chicken-and-egg' situation, we're starting to connect the dots between packer/processors and the retailers," he said. "While we may not see these cuts in the meat case tomorrow, we will see them in the very near future."

Related website:

• Pork Checkoff

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