FDA’s branding of pork to be the leanest white meat has resulted in the introduction of four new cuts of pork, in July, in seven test market cities, Atlanta, Chicago, Dallas, Denver, Los Angeles, Philadelphia and Sacramento. These four new cuts of pork in pork breast, petite tender, cap steak and pocket roast claim to fill the gap between the culinary application of chicken cuts and pork cuts.
The domestic pork industry targets consumer convenience, in its efforts to make pork products as variegated as poultry for similar culinary use. The pork cuts give the consumers more than one reason to buy it, as the four different cuts assert to qualify for four different pork preparations along with delivering packaging convenience.
American consumers will find the most desired tenderness in the meats, above flavors, and can feel safe with the nutritional transparency that the labels state to give.
There is little scope to differentiate the way pork and chicken are now tailored to meet the consumer needs and I would stress the fact that the scope of differentiation also ceases in their present calorie content. So four cuts of pork meat might tell you what four different cuts of chicken gave you in the last year barbecue season.
