A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from April 05, 2013
Pork New York Chop

The National Pork Board and the U.S. Department of Agriculture in 2013 created new names for cuts of pork; the new names—such as “porterhouse chop,” “T-bone chop,” “ribeye chop,” and “New York chop”—are similar to those used for cuts of steak.

“Pork New York Chop” is the new name for what used to be “Pork Top Loin Chop.”


PorkRetail.org
The Power of a Name
(...)
New Names, New Opportunities
The upshot is this: 14 cuts of pork are getting new consumer-friendly cut names, many that align with already-famous beef names. Here are a few examples:

Pork Loin Chop = Pork Porterhouse Chop
Pork Rib Chop = Pork Ribeye Chop
Pork Top Loin Chop = Pork New York Chop

The name changes are the result of extensive consumer research that studied the most effective ways to simplify meat purchasing. Right out of the gate, these new names are expected to help consumers think about pork in a whole new way: like a steak. That means new ways you can merchandise fresh pork in the meat case to sell more, increase margins and offer greater value to your customers.

The Huffington Post
Meat Labels Get An Upgrade To Help Consumers, Reboot Sales
By J.M. HIRSCH 04/03/13 03:45 PM ET EDT
(...)
The American meat industry is rolling out a refresh of the often confusing 40-year-old system used for naming the various cuts of beef, pork, lamb and veal. That’s because the system – the Uniform Retail Meat Identification Standards, or URMIS – was designed more for the needs of retailers and butchers than for the convenience of harried shoppers more familiar with Shake `n Bake than boneless shank cuts.

The bottom line is that meat counter confusion isn’t good for sales. So after nearly two years of consumer research, the National Pork Board, the Beef Checkoff Program and federal agriculture officials have signed off on an updated labeling system that should hit stores just in time for prime grilling season.
(...)
Though the new names may catch on, already published cookbooks and recipes could call for meats by different names. Will people know to buy a New York chop if a pork recipe calls for a top loin chop? And what about older cooks who grew up with legacy names, such as pork rump (now called leg sirloin)?

USA Today
Chop, chop: New meat-naming system aims to help cooks
Elizabeth Weise
8:41a.m. EDT April 4, 2013
OUT...IN
PORK LOIN TOP LOIN CHOP...PORTERHOUSE CHOP
TOP LOIN PORK CHOPS...NEW YORK CHOPS
A PORK LOIN RIB CHOP...RIBEYE CHOP
BONE-IN PORK LOIN CHOP...T-BONE CHOP
(...)
With the new names come new labels for meat. They’ll now identify the species (at this point just beef or pork), whether it’s from the chuck, rib, loin or round, the retail cut name and provide cooking instructions.

“They might be on to something,” said Bruce Mattel, a dean at the Culinary Institute of America, which trains chefs in Hyde Park, N.Y. He oversees their meat identification curriculum. Cut names can confuse people and change depending where you are in the country, Mattel said. “They’re trying to help the customer identify cuts with a familiar cooking method,” he said. If they see the word Porterhouse, they would think “I might be able to put this on the grill, or fry it in a pan.”

Posted by Barry Popik
New York CityFood/Drink • Friday, April 05, 2013 • Permalink