Beef Groups Respond to Concerns Regarding New Beef, Pork Cut Names

A BEEF Daily contributor recently raised concerns about the new pork and beef cut names designed to make meat shopping easier for consumers. The contributor also invited comments regarding whether the new names are good, bad or a wash for the beef industry. More than one reader seemed to share the contributor's concerns - including one who said it was disheartening to see their beef checkoff dollars used for this outcome. After receiving from phone calls from people in the industry - the contributor has followed up with comments from the Cattlemen's Beef Board and the National Cattlemen's Beef Association. CBB Secretary/Treasurer Jimmy Maxey says cattle producers can be confident in their own product. He adds that consumers know the difference between pork and beef. According to Maxey - teaming up with the pork checkoff allowed research to be done to help give retailers a uniform, easy-to-understand labeling system that simplifies the meat-buying process. NCBA Director of Market Intelligence Trevor Amen believes the new labeling system makes it even easier for customers to understand new cuts developed by the beef checkoff like the flat iron. He says the new labeling system will help consumers expand their meat cut knowledge and the number of cuts they're willing to try.

Among other things - the study - which started in 2010 with the information released this year - found that consumers felt the current nomenclature used long and unappealing industry terms and lacked consistency across all channels. The beef and pork checkoff programs decided the solution was an aligned perspective regarding on-pack labeling best practices and a revised Uniform Retail Meat Identity Standards nomenclature. Based on the findings of the consumer research - they developed a two-pronged approach to simplify cut names and including basic use and preparation information on-pack.

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