How the Boston Butt got it's name.

Posted by the Butcher on Thursday, May 5, 2011 Under: knowledge
Hey everyone, 

Sorry about the long time span but we feel it better to not post as to post about nothing and make you regret reading it. Any way, I am back and I have an interesting set of post coming here in the next few weeks; the first of which is today's.

So, I use to think that the name for the Boston Butt (which is not a butt at all but the shoulder of the pig) came from the fact that someone thought that the shoulder is what holds up a Boston-er's head thus giving the name. But upon further digging I found that it was not an insult to Bostoner's wearing their butts on their shoulders, rather it comes from way back in Colonial times. To see a pig cut chart check out our 101 page. 

In the colonial days the butchers would put the least desirable cuts from carcasses in barrels for transporting and storage. They would usually be sold to people heading out on a journey (like travelers or even ships) for cheap or even sent back to Europe. These barrels that the pork was packed into were referred to as butts. Shoulders became known across the country as a New England Specialty and acquired the name "Boston Butt". 

Thus my former thinking has been receded because instead of an insult the name is more of a complement. It is also interesting that the pork shoulder has wavered in recent times and is now more popular than ever in the south for BBQ and has dropped significantly in popularity in the north. 

Until next time.... great grillin'!

Come by and see us at the market! 

 The Ogeechee Meat Market Butcher

In : knowledge 

Tags: boston butt   
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The Ogeechee Butcher To ask a question E-mail: Please put ask-the-butcher in the subject line so it wont end up in the junk/spam box. You can also be my friend on Facebook and ask questions there.

About Me

I have been cutting meat for over50 years. I have done everything from working for shopping chains to now owning my own shop. I am part of the last group that was tested to be a certified meat cutter; when butchers still broke down the meat they needed from sides and whole carcasses. I have a vast knowledge of the field and am happy to share.