Pork

The Common Name Web Application makes it easy to find pork Common Names. The Whole Cuts Web Application offers quick access to subprimal details, and links to Foodservice and Culinary name cross references to Common Names are provided. A link to the Previous URMIS Pork Master U.P.C. list is available.

Common Name Web Application

Use this tool to quickly access your preferred/desired cuts, then download and save the information to a file to import to scales. Click on "details" to view the item description, product classification, item characteristics, item attributes, item picture, primal location image and cut location image on one easy-to-read page.

Reference the User Guide for an overview.

Whole Cuts Web Application

Selling whole subprimals in sealed packages directly from the processing facility is a popular merchandising strategy. For the most popular subprimals, a common name has been applied. The Whole Cuts Web Application offers quick and easy access to find the subprimals and supporting details you want. Each cut includes the item description, product classification, item characteristics, item attributes, item picture, primal location image and cut location image on one easy-to-read page.

Foodservice Cross-Reference

Over the last thirty years, food consumption in restaurants has grown tremendously. The foodservice segment does not always align with the Uniform Meat Identity Standards ( URMIS); thus, meat cut names used on restaurant menus may not correspond with names used for labeling meat in retail supermarkets. Ultimately, this can cause confusion for consumers.

View the following lists of the most popular names used in the foodservice segment, cross-referenced to the common names used in the retail segment. The lists can be used as training tools to help clear confusion and bridge the gap between the retail and foodservice segments. It is an excellent resource for any staff that interacts with shoppers in-store or through marketing communications such as weekly circulars, in-store publications or online.

Pork Foodservice Names

Culinary Cross-Reference

With the heightened exposure of the culinary arts and celebrity chefs, many consumers have become fascinated with making the "perfect dish." When a consumer shops for a cut of meat based on terminology used in a cooking show or recipe, it is important to remember that the name may not reflect the name used on retail packaging. This list provides the most popular culinary recipe names with a cross-reference to the URMIS common name.

PorkCulinary
Recipe Names

Pork Branded Cuts

Pork Branded cuts meet consumers' needs for value, consistency, portion sizes, and improved cooking options. Pork Branded cuts are mostly individual muscles and include trademarked, geographical and fillet names.

Pork Spanish Descriptions and U.P.C. Lists

Market pork cuts to Spanish consumers with the use of the Spanish Common Names for the most popular pork retail cuts. The Spanish version of the Pork URMIS descriptions and Universal Product Codes is provided courtesy of The Pork Checkoff.

*Files available for members only. If you are already a member, please log in.

Previous URMIS Pork Master U.P.C. List

As of 3/27/2013 the new URMIS Common Name Nomenclature was approved. The previous list is provided below in Excel format.

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