Cuts of meat have been labeled the same way since 1973. This 40-year-old labeling system used names like “Beef Shoulder Top Blade Steak Boneless Flat Iron.” Such terms left consumers confused, causing them to purchase the three or four cuts they already knew.
To help consumers better distinguish between the numerous cuts of meat, the
Industry-Wide Cooperative Meat Identification Standards Committee (ICMISC) has approved the use of new meat labels.
Consumers will see labels with three lines describing the meat cut. On the first line, instead of “Beef Top Loin Steak Boneless,” a simpler, more common name is used such as “Strip Steak.” On the second line will be “Beef, boneless” to describe further cut characteristics. On the third line, a descriptor of the cooking method, like “Grill for best results,” will help consumers choose the right cut for the cooking method they want to use.
Beef and pork share common names for cuts, like Rib, Tenderloin, Sirloin, Arm, and Blade. Typical names used in the past for pork will be used on beef cuts and vice versa. You will see beef labeled as Country- Style Ribs or pork labeled as T-Bone, Ribeye, and Porterhouse.
The ICMISC program is voluntary, meaning some retailers may use the new labels and others may not.
Tuscan Pork Loin
Preparation Time: 2 hours,
20 minutes (active time: 25 minutes)
Serves: 10 (Serving size: 3 ounces)
Ingredients
1 3-pound pork loin, trimmed
1 teaspoon salt
3 cloves garlic, crushed and peeled
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon freshly grated lemon zest
3⁄4 cup dry vermouth, white wine, or
apple juice
2 tablespoons white-wine vinegar
Directions
1. Tie kitchen string around pork in three places so it doesn’t flatten while roasting.
Place salt and garlic in a small bowl and mash with the back of a spoon to
form a paste. Stir in oil, rosemary, and lemon zest; rub the mixture into the
pork. Refrigerate, uncovered, for 1 hour.
2. Preheat oven to 375°F.
3. Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
4. Meanwhile, add vermouth (or wine/apple juice) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
Nutrient information per serving 221 calories; 11 g total fat (3 g saturated
fat, 6 g mono fat); 69 mg cholesterol; 156 mg sodium; 1 g carbohydrates; 0 g fiber; 0 g added sugars; 24 g protein; 368 mg potassium
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