Choosing Pork This Summer Adds Up To Season-Long Savings

Recent U.S. Department of Agriculture Data Proves Pork Chops Offer Best Value at the Meat Case

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Jun 06, 2013, 08:03 ET

DES MOINES, Iowa, June 6, 2013 /PRNewswire/ -- The summer grilling season is officially here and with it comes good news for budget-conscious shoppers: selecting pork this season means a win for your wallet. You can find savings on any cut of pork and according to this week's data from the U.S. Department of Agriculture (USDA), the Porterhouse Pork Chop is 64% less expensive than the Porterhouse Beef Steak and the New York Pork Chop is 62% less expensive than the New York Beef Strip Steak¹ -- you can feed a family of four for under $10! With 90 percent of Americans grilling and almost one-third lighting up the grates more than two times each week², pork offers a budget-friendly value option that adds up for any meal.

To help families everywhere save this summer, the National Pork Board (NPB) teamed-up with Danielle Smith, founder of ExtraordinaryMommy.com, which provides tips on all avenues of life as she advises fans on how to get the most value out of everyday activities. Smith, a busy mom of two, uses simple tricks to make the most of her time and money.

"Planning ahead is crucial in making a family of four function so I prepare my menu for the upcoming week and create a detailed shopping list to save time and money at the grocery store. When you know exactly what you need, you won't wander aimlessly adding unnecessary items (and dollars spent) to your cart," says Smith. "Between softball games, baseball games and other family activities, our summer schedule is jam-packed and I need to be sure I'm feeding my family well and economically. I know I can't go wrong with pork."

Mealtime Bottomline
Smith's recipe for Grilled Pork Chops with Minted Strawberry Avocado Salsa is one example of how the value-seeker pairs low-cost proteins with in-season ingredients for a dish that's big on taste, but isn't big budget. The recipe, which serves her entire family of four, totals only $9.61.

"I pay attention to pricing each week at the meat case and I pick a pork cut that offers me the best savings. Pork is so versatile I can swap in multiple cuts with this recipe and still get the same juicy, flavorful meal every time," she said.

That versatility, as Smith notes, whether on or off the grill, is what takes the protein's value up a notch. In the new "10 for $10" recipe collection, launching this week, Smith and nine other value-minded bloggers known for smart shopping bring versatility and great taste to summer grills with new recipes that feature a variety of pork cuts. From Grilled BBQ Pork Pizza Wraps to Rosemary Lemon Pork Chops, each recipe in the collection is full of flavor, nutritious and uses only a handful of ingredients, making them affordable and approachable to everyone. Whether hungry for a summer weeknight meal that sings summer's flavors or a no-fuss meal in minutes, the "10 for $10" collection will please every palate.

Each week throughout summer, one of the 10 recipes will be featured on PorkBeinspired.com alongside the latest meat case pricing data comparisons from the USDA. Shoppers can easily price check while planning their next grilled meal.

Familiar Pork Chops are Getting New Names
In addition to savings, grillers will find new cut names at the meat case this summer. "New pork cut names were designed to reflect the names that shoppers are already familiar with, with the hope that home cooks will now have an easier time selecting and preparing juicy, tender and flavorful pork - just in time for grilling season," says Pamela Johnson, Director of Consumer Communications for the National Pork Board. "No matter which cut you choose, remember the key to a juicy, tender and flavorful dish is always to cook your pork chops like you would a steak."

Several new cuts of pork will now match the names for cuts of beef for easier consumer identification and preparation. New pork names to look for in the meat case include:

Porterhouse Pork Chop (Previous name: Loin Chop)
Ribeye Pork Chop, Bone-In (Previous name: Rib Chop Center)
Ribeye Pork Chop (Previous name: Rib Chop)
New York Pork Chop (Previous name: Top Loin Chop)

The National Pork Board recommends grilling pork chops to an internal temperature between 145 degrees Fahrenheit (medium-rare) and 160 degrees Fahrenheit (medium), followed by a 3-minute rest. And don't forget to use a digital cooking thermometer to ensure an accurate final temperature.

WIN with Pork Chop Drop
To add to the savings at the checkout counter this summer, pork fans can also find ways to win at home, too. Beginning next week, fans can visit PorkBeInspired.com and the Pork Be Inspired Facebook page for updates and to play "Pork Chop Drop," a new interactive trivia game. Players will answer trivia questions about the new pork cuts and grilling preparation for a chance to unlock prizes such as an exclusive new recipe, money-saving coupons for fresh pork and even a chance to win a $1,000 grand prize.

For more delicious inspiration, including mouthwatering pork recipes, tips, images and more, join the conversation at PorkBeInspired.com/PorkSocial.

About the National Pork Board
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or check the Internet at www.pork.org.

¹ Comparison of USDA National Average Pricing data from 5/24/2013 – 5/31/2013

² 2010 DeKadt Attitude & Usage Study

SOURCE National Pork Board