The pork loin top loin chop is out. Porterhouse chop is in. Forget beef shoulder top blade steak, boneless. Just look for flatiron steak. Both are part of a new naming system for beef and pork cuts aimed at making it easier for consumers to understand what they're buying and how to cook it.
With the new names come new labels for meat. They'll now identify the species (at this point just beef or pork), whether it's from the chuck, rib, loin or round, the retail cut name and then cooking instructions.