Goodbye pork chops, hello Denver steak!

[Fish]

WTF is the point?

In the beef aisle, a boneless shoulder top blade steak will become a flatiron steak, a beef under blade boneless steak will become a Denver Steak.

What does that change? Are people going to know what cut a "Denver Steak" is if they didn't know what a "Beef under blade boneless steak" cut is?

How is "Flatiron steak" or "Denver Steak" more descriptive about the cut or what section it comes from? Seems like the opposite to me.

Knowing where your food comes from is too confusing. We'll just call this the Happy Meat, and that one is the Liberty Steak, and that is ground Freedom burger. Hooray for Idiocracy...