A customer at my shop in Tulsa asked for a specific cut of pork shoulder I hadn't heard of before.

They called it a 'Denver cut' and wanted it for a new recipe they saw online. I had to look it up after my shift and found it's a newer term gaining traction. Are you guys seeing more requests for these modern, branded cuts lately?

3 comments

3 Comments

matthewmartin26d ago

Used to roll my eyes at the new names but now I see they get people excited about cooking.

blair_webb26d ago

Yeah, the whole thing about modern branded cuts is wild. My buddy who runs a small place in Kansas City had a guy come in last month asking for a "tomahawk" pork chop, which just turned out to be a frenched rib chop with a long bone. He'd never heard it called that before either. It seems like every week there's a new name for an old cut popping up on social media or some recipe blog. It keeps us all on our toes trying to keep up with what customers are seeing online.

ivanross26d ago

Keep a cheat sheet behind the counter for this exact mess. When someone asks for a "Denver" steak, I just smile and grab the underblade. Same with "Vegas Strip" or "Santa Carota" pork. It's all just old cuts with fancy marketing names. I just nod, give them what they want, and explain it in plain words if they ask. Saves a ton of confusion and makes you look like you know your stuff.