Boston Butt
from the Austrian straw pig
€139.30
Ready for shipping. Delivery time: 1 working day
The most famous cut from America is perfect for pulled pork and tastes simply delicious. We leave a little fat on the piece so that it can be smoked or easily removed, depending on your preference. If you wish, we can make the perfect cut for you.
Meat knowledge
American BBQ meets Austrian meat quality at its best. This is exactly the case with our Boston Butt. A real treat for BBQ lovers. The fat content is ideally balanced and the different meat textures ensure maximum enjoyment.
The Boston Butt is cut as close to the head as possible and weighs around 5.5 - 6.8 kg. With a little fat left on the piece, you can decide how you want to cook it.
We can cut it for you on request. Just put it in the comments box when you order.
What exactly is the Boston Butt?
First of all, it has nothing to do with the rear end of the pig. It refers to the shoulder of the pig together with part of the neck. What is true is that the cut comes from Boston. So only the second part is a bit confusing.
How did the butt get there?
The name comes from the way meat was stored and shipped in those days. The less popular cuts, i.e. everything that was not labelled as prime, were stored in butts (i.e. barrels) in the port. Due to its size, however, the shoulder had little room in the barrels and had to be sliced - et voilà, the Boston butt cut was born.
The best meat for pulled pork
The hype is here to stay - we're talking about pulled pork. What began as a street food trend has now become a global phenomenon. No wonder, because pork could hardly be more tender, juicy and delicious. But really fine pulled pork is considered the supreme discipline on the home barbecue.
What does it take? That's right, the perfect meat, and that's exactly what you'll find here. Fitmeat Boston Butt, from Austrian straw pigs, is perfect for preparing as pulled pork and makes it extra delicious.
The fine layer of fat that melts on grilling or smoking keeps the meat wonderfully juicy and easy to pull. The core temperature should be around 92°C to ensure a crispy, tender and delicious result.
The Boston butt and its money muscle
Pork shoulder and neck are now relatively well known in this country, but ask for a Boston butt and you will often see questioning faces on the other side of the meat counter. However, this cut is a must for BBQ lovers, mainly because of its so-called money muscle.
Where is the money muscle?
Thanks to its marbling and tenderness, this cut is practically the most important piece and is the source of prize money at championships. This popular cut is found in the neck of the pig.
The Boston butt is cut as close to the head as possible and weighs around 5.5 - 6.8 kg. With a little fat left on the piece, you can decide how you want to cook it.
We can cut it for you on request. Just put it in the comments box when you order.
What exactly is the Boston Butt?
First of all, it has nothing to do with the rear end of the pig. It refers to the shoulder of the pig together with part of the neck. What is true is that the cut comes from Boston. So only the second part is a bit confusing.
How did the butt get there?
The name comes from the way meat was stored and shipped in those days. The less popular cuts, i.e. everything that was not labelled as prime, were stored in butts (i.e. barrels) in the port. Due to its size, however, the shoulder had little room in the barrels and had to be sliced - et voilà, the Boston butt cut was born.
The best meat for pulled pork
The hype is here to stay - we're talking about pulled pork. What began as a street food trend has now become a global phenomenon. No wonder, because pork could hardly be more tender, juicy and delicious. But really fine pulled pork is considered the supreme discipline on the home barbecue.
What does it take? That's right, the perfect meat, and that's exactly what you'll find here. Fitmeat Boston Butt, from Austrian straw pigs, is perfect for preparing as pulled pork and makes it extra delicious.
The fine layer of fat that melts on grilling or smoking keeps the meat wonderfully juicy and easy to pull. The core temperature should be around 92°C to ensure a crispy, tender and delicious result.
The Boston butt and its money muscle
Pork shoulder and neck are now relatively well known in this country, but ask for a Boston butt and you will often see questioning faces on the other side of the meat counter. However, this cut is a must for BBQ lovers, mainly because of its so-called money muscle.
Where is the money muscle?
Thanks to its marbling and tenderness, this cut is practically the most important piece and is the source of prize money at championships. This popular cut can be found in
Quantity per person
We recommend a Boston Butt for 10 - 15 people.
Herkunft und Haltung
Pigs are extremely intelligent and clean animals. Therefore, species-appropriate and caring rearing is the be-all and end-all for us. A requirement that is also reflected in the delicious taste.
If you compare pigs from factory farms, for example, one thing is immediately clear: due to the constant stress, the meat is much firmer, loses a lot of water when roasted and hardly has any flavour of its own.
For us at Fitmeat, this type of rearing is out of the question for many reasons. We fight for animal welfare and the appreciation of meat products and strictly distance ourselves from immoral factory farming.
After careful and stress-free individual slaughtering of the pigs, our butchers allow the straw pigs to mature on the bone for a few days. The result is juicy and tender pieces of pork with a wonderful meat flavour.
Details to the article ”Boston Butt”
| Item number | FM102008 |
| Breed | Noble pig/landrace x Pietrain |
| Born in | Austria |
| Raised in | Austria |
| Slaughtered in | Austria |
| Cut in | Austria |
| Feeding | Farm-grown vegetable feeds such as barley, wheat, rape, beans, peas and maize. Non-GMO donauja from regional cultivation serves as a source of protein, as well as minerals and vitamins. |
| Meat maturation | 5-10 days |
| Shelf life at 0-4°C | 5-7 days |
| Shelf life at -18°C | 180 days |
| Hygiene advice | Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption. |
| Storage advice (Fresh) | Store refrigerated at 0 °C to +4 °C. |
| Storage advice (deep-frozen) | *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting. |
Good to know
Facts
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
Accepted payment methods
Secure shopping at Fitmeat
5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?