On Apr 12, 8:34 am, Sqwertz wrote:

Meat cutters aren't the most scrupulous batch of people on earth,
and the only boat he's describing is the one that transports
gullible consumers.

I have to agree with you there. I also know that they have
additional latitude to literally make up names for pieces of meat
depending on how it is cut up for "merchandising" purposes.

The "boneless ribs" and the "California Chuck Roast" were great
examples from him. What a load of hooey.
BUT, this isn't any different than taking a pork butt, slicing it, and
calling it some kind of "country style" rib. In what "country" is the
butt part off a rib section?

On another barbecue site they posted a bulletin from (I believe) the
American Beef Council that they had found new way to cut up a certain
area of the cow to help merchandise the meat. They reasoned that the
meat was of different texture and fat content now than it was when
they originally detailed out the standard butcher's diagram. So now,
from the same cow, we have two "new" different cuts of meat, which of
course, are more expensive.

That all started with "hey, I was in the store and saw this cut, what
in the world is it?" No one had even heard of it. But there were a
couple of butchers on the group, and once they quit laughing they
filled in the rest of us. I had never thought of it, but he said
there have been many "new" cuts of meat introduced over the years. He
ticked off a few, but I don't remember them.

Interesting, though.

Robert