Putting Lipstick on a Pig?

New names for old chops mean more business

The North American Meat Institute’s Meat Buyer’s Guide lists new names for old chops. They correspond to familiar steak cuts, undoubtedly to help consumers better identify with pork and build a positive association. Pork porterhouse and pork rib-eye are among the names. Check out how these terms can amp up a menu.

14-ounce brined, smoked and grilled porterhouse pork chop with seasonal vegetables ($32 to $34)

The Ravenous Pig, Winter Park, Florida 

“It is certainly a dramatic cut. When it comes out it’s a bit of a showstopper. It dominates with pretty strong sales. People do come here for it.” —Chef de Cuisine Joseph Cournoyer-Burnett     


8-ounce boneless pork rib-eye au poivre with bourbon cider glaze ($21.99) 

The Windjammer, Burlington, Vermont

“I personally like the rib-eye because it’s cut from the fattier section of the loin. You get that nice fatty marbled cut, and it just adds a lot more flavor than up near the shoulder. It makes people question, ‘What is a pork rib-eye?’ And we sell quite a few of them.” —Executive Chef Chris Lassy


Pork blade steak with spicy green beans, tomatoes and red onions ($19) 

Cane & Table, New Orleans 

“In South Louisiana it’s a pretty common cut. It’s generally regarded as an inexpensive piece of meat. We sourced out a local farm, and they just have a really outstanding product. We wanted to spend the extra couple dollars a pound to treat it better and really highlight it on our menu as a piece of South Louisiana.” —Chef Jason Klutts