Pork Board Forms Innovation Advisory Committee

The National Pork Board has formed a 20-member committee focused on pork quality and whole-carcass value.

Updated on Nov. 9, 2026 in Barbecue

Pork Board Forms Innovation Advisory Committee

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Would you buy pork more often if new cuts were easier to cook?

The National Pork Board formed six producer-led advisory committees tied to its strategic plan, including an Innovation and Pork Quality Advisory Committee. The committee's 20 members span 12 U.S. states.

Why it matters

The committee is intended to build long-term sustainable demand for pork across the United States. It will help the board identify how to become more relevant with younger consumers.

The Innovation and Pork Quality Advisory Committee includes 20 members from 12 U.S. states, and it is one of six producer-led committees formed under the board's strategic plan. The committee's review of pork's current state and raw product quality assessment tools has not yet produced published findings.

The players

National Pork Board

The National Pork Board is the industry-funded organization that administers the Pork Checkoff program and promotes pork production and consumption in the United States.

The details

The committee will combine meat science expertise and consumer behavior data to advise on meeting consumers' meal and snack expectations. Its work will also build on last month's checkoff-funded Innovation Summit, which discussed fabricating and marketing new muscle cuts such as coppa, presa, Boston butt burgers, shoulder cuts, and pluma and katsu from the loin.

Last month: Checkoff-funded Innovation Summit discussed new pork muscle cuts and outlined a blueprint for scalable success.
November 9, 2026: National Pork Board formed the advisory committees.

Roadmap

The formation of six producer-led committees extends the National Pork Board's strategic plan into targeted areas like whole-carcass value. The effort reflects a broader push by checkoff-funded boards to diversify cuts and reach younger buyers.

Shoppers may see new pork cuts such as coppa, presa, and Boston butt burgers appear in stores as the committee's work develops. Home cooks may find new options for meals and snacks as producers expand whole-carcass offerings.

The takeaway

Pork's future demand may depend on how well producers align cut options and quality with what everyday cooks want to make. Watching how checkoff-funded committees translate summit ideas into real products offers a clear view of that shift.