Boston butt

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Pork shoulder cut

title: "Boston butt" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["cuts-of-pork"] description: "Pork shoulder cut" topic_path: "general/cuts-of-pork" source: "https://en.wikipedia.org/wiki/Boston_butt" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Pork shoulder cut ::

::figure[src="https://upload.wikimedia.org/wikipedia/commons/a/aa/Boston_butt_,_boneless,_tied.jpg" caption="tied]] and ready for roasting"] ::

A Boston butt is a slightly wedge-shaped portion of the pork shoulder located above the standard picnic cut. It includes rather than the tenderloin and may be used as substitutes for it in certain prepositions. The pork shoulder is generally classified as a primal cut, with the picnic and butt portions considered sub-primal cuts. Some sources, however, refer to the butt itself as a primary cut.

Etymology and origins of the cut

::figure[src="https://upload.wikimedia.org/wikipedia/commons/0/04/Boston_butt,_cooked.jpg" caption="Boneless Boston butt roast, fully cooked to 180 degrees"] ::

In Colonial and Revolutionary-era New England, butchers used specialised barrels known as butts to store and transport particular cuts of pork. The butchering method associated with this cut appears to have originated in New England, and particularly in the Boston area, which gave rise to the name "Boston butt". According to a 1912 bulletin published by the Agricultural Experiment Station of the University of Illinois, these barrels were still in use at that time for exports to Germany, Denmark and other European countries, as well as for domestic distribution within the United States. Despite this, the earliest known printed reference to the term “Boston butt” does not appear until 1915, in the publication Hotel Monthly. ::figure[src="https://upload.wikimedia.org/wikipedia/commons/7/7b/Boston_butt_roast_on_a_platter.jpg" caption="Boston butt roast served on a platter with roasted potatoes and carrots"] ::

References

References

  1. United States. Department of the Air Force. (1968). "The Veterinary Technician". U.S. Government Printing Office.
  2. (1915). "The Hotel/motor Hotel Monthly". Clissold Publishing Company.
  3. Tia Harrison. (15 February 2013). "Butchery and Sausage-Making For Dummies". John Wiley & Sons.
  4. America's Test Kitchen. (2020). "Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds". America's Test Kitchen.
  5. (1912). "Bulletin". Agricultural Experiment Station of the University of Illinois.
  6. (December 2024). "Oxford English Dictionary".

::callout[type=info title="Wikipedia Source"] This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page. ::

cuts-of-pork