The good people of the National Pork Board and the Beef Checkoff Program are about to make it even easier for you to refuel your creative energy.

The names used to describe various cuts of meat are about to be standardized. No longer will you have to wonder if a Butler Steak is the same thing as a Top Round Roast. Soon, you will be able to get the steak you want no matter what local grocery store of butcher you might be in.

As you can see in this diagram, the new labels are going to more prominently feature the name of the cut that regular consumers, like you or me, are more familiar with in order to “speak the customers’ language”. Which, as we marketing types know, is a smart rule to follow, no matter what product you’re selling.