Recent updates to meat-labeling standards herald significant changes in how pork and other meats are identified in stores. While you can still purchase pork butt, it will now be referred to as Boston roast, described more accurately as bone-in pork shoulder. This change marks the first revision of the Uniform Retail Meat Identification Standards in 40 years, aimed at reducing confusion among consumers.
The new system, currently being implemented for pork and beef and set to follow for veal and lamb, introduces simplified and standardized names for over 350 cuts. It will also provide detailed information about the meat’s characteristics and cooking recommendations, thereby making it easier for shoppers to select lean cuts. To further enhance clarity, universal terminology will be adopted across different meat types, allowing for designations such as pork T-bones and ribeyes. Though participation in this labeling standard is voluntary, approximately 85% of food retailers have already adopted it. Coupled with the federal nutrition-labeling regulations for meat established in 2012, these changes aim to facilitate smarter shopping experiences at the meat counter.
