Originally Posted by adjuster11
Stupid Noob question.
Why are pork shoulders known at butts?
Rookie, taking it all in.
Originally Posted by mummel
I read becaus they used to be stored in barrels and the crappy meat was stored on the bottom (I.e the butt of the barrel).
Not specifically called Butts but short for Boston Butts. In the early days Wood Kegs were called Butts. Boston Packers started cutting and shipping the " True " shoulder portion of the Pig in these Butts. Meat Purveyors in the more southern states would order wagon loads of Boston Butts. Retailers receiving these Boston Butts started calling the pork portions inside the keg, Boston Butts and labeling them as such. So the name stuck with Consumers.
Also, again back to Meat Purveyors in North America, the National Association of Meat Purveyors (NAMP), the entire front Hog Leg, true shoulder down to but not including the foot is still called the " Shoulder " (NAMP #403). This large hunk of meat can be cut many ways according to a Buyer's Spec, but the most common cuts ordered in Boxed Portions is Shoulder, Picnic (NAMP #405) lower front leg, Shoulder, Picnic, Boneless (NAMP #405A). The true shoulder as described above is listed as Shoulder, Butt, Bone-In (NAMP #406), Shoulder, Butt, Boneless (NAMP #406A)...Pretty confusing, unless you are in the meat biz or a Buyer for a Restaurant and want to order the right cut, we order by the NAMP numbers. To make things easier for consumers and the Rookies stocking the shelves, you will see the front leg portions sold and labeled as Pork Picnic or Picnic Shoulder and Boston Butt, Butt Roast or just Pork Butt. OK...Got All That?...As of last year the Powers that Be in the Retail Meat biz have lobbied successfully to have the names changed. So, in the near future your kids won't have to ask if a BUTT is really a Pigs Rear End...
BTW,,,Bones are pretty good Insulators, especially, on quick cooked meat...Ever enjoy a nice Med/Rare steak only to find the meat next to the bone raw or rare? I can't count how many people have tried returning a mostly eaten T-Bone or Porterhouse Steak, ordered Medium or Med/Rare, claiming it was not cooked enough! This is less of a problem with Roasts and Poultry that is cooked to the recommended temps as the bone temps will be the same as the rest of the meat eventually...BUT...Cook or Smoke a Chicken Leg to 165°F, the meat will be done but the bone and meat closest to the joints will still be red or pink. This is why we often say, Breast to an IT of 165 and Legs to 175°F...JJ