New Nomenclature Improves Pork Cut Names
OTTAWA - The Canadian Pork Council is pleased with the Canadian Food Inspection Agency’s release of new common names for identifying pork cuts.
“Consumers will be better able to identify cuts of pork because they are now more
aligned with beef and veal names which people are already familiar with,“ explains Clare
Schlegel, President of the Canadian Pork Council. “For example, pork loin tenderloin
end is now pork sirloin. Consumers are familiar with the term ‘sirloin’ and it does
elevate the cut in the minds of consumers. Anatomically, a pork sirloin is identical to a
beef, veal or lamb sirloin.“
Consumers will also see consistency in pork cut names. “Since the last set of names was
developed almost 30 years ago, there has been a proliferation of cuts to match consumer
preferences,“ continues Mr. Schlegel. “This pork nomenclature system standardizes the
hundreds of ways you can merchandise pork across Canada. Now, no matter what store
you're visiting or in which province you live, the same pork cut will have the same
name.“
Retailers identified the need for uniform names that were anatomically aligned with the
other commodities and asked their provincial pork producer associations to initiate the
process of reviewing the list. A Task Force with representatives from retail, processing,
government and the hog industry spent two years revising the list.
The switch to the new pork nome nclature is currently underway and will be complete by
January 1, 2005 when the new names become mandatory.
Source: Canadian Pork Council - 7th September 2004
