Pork… by any other name?

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In order to create a consistent consumer perception of pork, the National Pork Board (NPB) is working to simplify the names of different cuts, similar to the way beef cuts are named. This is happening right now in the retail industry, and will soon transition to foodservice. Some of these new names include:

> 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)

The new names for the cuts also make it easier to determine how to cook them, especially when it comes to grilling. For medium-rare to medium chops, the NPB recommends grilling to an internal temperature between 145°F and 160°F, followed by a three-minute rest. A digital cooking thermometer is recommended to help ensure an accurate final temperature.