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A Boston butt is the slightly wedge-shaped portion of the pork shoulder above the standard picnic cut which includes the blade bone and the "lean butt" (which is boneless), both extensions of the tenderloin cut and can be used in place of the tenderloin. Generally the pork shoulder is considered a
primal cut
A primal cut or cut of meat is a piece of meat
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domesti ...
with the picnic and butt sections being sub-primal cuts; however, some sources do refer to the butt as a primary cut.
The tenderloin is closer to the rear of the hog. The shoulder is at the front.
Etymology and origins of the cut
In Colonial and RevolutionaryNew England
New England is a region consisting of six states in the Northeastern United States: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. It is bordered by the state of New York (state), New York to the west and by the ...
, butchers would use specialty barrels called ''butts'' to store a particular cut of pork. The butchering technique for this cut of pork also seems to have originated in New England and Boston, giving the cut the name "Boston butt". A 1912 issue of the ''Agricultural Experiment Station of the University of Illinois'' bulletin states that the barrels were still in use for exports to Germany, Denmark and other European countries as well as for sale in the United States
The United States of America (USA), also known as the United States (U.S.) or America, is a country primarily located in North America. It is a federal republic of 50 U.S. state, states and a federal capital district, Washington, D.C. The 48 ...
. However, the first known reference to the term does not appear in print until 1915 in the publication Hotel Monthly.
See also
* Bondiola *Capocollo
''Capocollo'' () (in Italian). or ''coppa'' () (in Italian). is an Italian and French pork '' salume'' made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle ''salum ...
*Cut of pork
File:British Pork Cuts.svg, 400px, British cuts of pork
poly 187 219 187 194 173 196 Trotters
poly 372 226 373 207 361 204 359 216 Trotters
poly 171 141 166 104 287 117 294 152 Belly
poly 167 102 178 27 315 23 274 102 Loin
poly 361 201 371 181 ...
References
{{DEFAULTSORT:Boston Butt Cuts of pork