A good thing actually. Takes the guess work out of this and clears up names like London Broil, or Pot roast. Much less confusion and gets people to know where on a carcass the cut comes from.
Will list 3 different lines of information on the label, including recommended cooking technique.http://www.meattrack.com/urmis/common-names/
The site above has more info, but its about time something like this is standardized.