Many consumers struggle to understand the different cuts of pork. Therefore, a new naming system has been implemented that closely mirrors their beef counterparts. While this is a grocery-centric initiative, foodservice operators in Canada can help customers better understand pork options by adopting the naming system, too. See the following examples:

  • Pork Porterhouse Chop (previously a loin chop)
  • Pork Ribeye Chop, bone-in (previously a rib chop center)
  • Pork Ribeye Chop (previously a rib chop)
  • Pork New York Chop (previously a top loin chop)

Consumers will now be able to better understand the corresponding cut of pork, at a much better value price point versus the beef offering. As restaurant operators, the appeal of a rib-eye steak will always persist, but now you can help patrons enjoy that same type of cut, in a protein option that delivers better value and maybe enables them to come back more often!