The Fort Bend Foodie 05/08/13
Cuts of Meat
Have you noticed some strange names when shopping for beef or pork lately? There is a group heading up the Uniform Retail Meat Identification Standards (URMIS) who claim that people are confused by the old meat cut names such as pork chops, rump roast or port butt. URMIS thinks people will be less confused by names such as Porterhouse chops, Ribeye chops or New York chops. You might also find such new names as Denver roast or Boston roast. Well that clears the confusion right up! Being a native Houstonian, I might better understand what a Houston roast is, but even that’s a stretch!
Naming a cut of meat from where it comes from on the cow or pig makes perfect sense. Furthermore, calling it by the breed such as Angus, is equally descriptive of the quality. How a pork butt roast is associated with the name Boston is anybody’s guess. So whose idea was it to rename meat cuts after major cities? Aren’t most cattle ranchers and pig farmers from the country? Perhaps this is not a move toward clearing up confusion among the American people as much as it is to appeal to the growing middle class in Mexico who is buying more American products including Texas beef. The people from Mexico may not recognize the American names for parts of a beef or pork carcass, but they would recognize the names of American cities. So there you have it, the culprit behind the confusion.
On another note, Allyson Huston, owner of Russo’s Coal Fired Kitchen participated in a dessert contest at the capitol in Austin last week for Missouri City day with her Pantone Bread Pudding. It was a labor of love as she soaked her own dried fruit for the Pantone, which she also made from scratch and dried in the coal fired oven before adding a plethora of other ingredients. Having tasted it myself, it is truly a delectable experience.
If you have a favorite recipe you would like to share, please submit to email@example.com for consideration.
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