Butt or Shoulder

Recipes for all sausages

Butt or Shoulder

Postby aussieinor » Thu Jun 05, 2008 6:05 pm

Most of the recipes I've come across request shoulder pork but from time to time I see it requesting butt.

Is there much of a difference and also what is the difference?

Would you just use shoulder instead, is it cheaper?

Thanks guys.
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Postby johnfb » Thu Jun 05, 2008 6:12 pm

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Postby saucisson » Thu Jun 05, 2008 6:29 pm

US = Butt

UK = Shoulder

I think :)
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Postby bidrick » Thu Jun 05, 2008 7:29 pm

Greetings all, I've been following this forum for a while and decided to sign up and (hopefully) assist someone as well as learning even more from you all.

There's a pretty good webpage regarding pork butt here:

http://www.virtualweberbullet.com/porkbuttselect.html
We hang the petty thieves and appoint the great ones to public office. ~Aesop
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Postby lemonD » Thu Jun 05, 2008 7:31 pm

A butt is a joint cut from the shoulder, as per Paul Kribs post in this thread http://forum.sausagemaking.org/viewtopi ... 08&start=0.
It's called the collar joint and contains the blade bone. From a whole shoulder weighing approx 6.5kg the butt would be about 4 kg.

Jeff.
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Postby johnfb » Thu Jun 05, 2008 7:51 pm

bidrick wrote:Greetings all, I've been following this forum for a while and decided to sign up and (hopefully) assist someone as well as learning even more from you all.

There's a pretty good webpage regarding pork butt here:

http://www.virtualweberbullet.com/porkbuttselect.html



Welcome bidrick,
Thanks for the post. Lots of great info there.
Please feel free to post your recipes in the recipe section, we are all here to share.
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Postby Iamarealbigdog » Mon Jun 09, 2008 6:09 pm

The whole front leg is a Pork Shoulder.

The butt is the upper half often refered to a Boston butt, the bottem 1/2 of the sholder is refered to as a picnic. The butt can also be refered to a blade roast but not usually in our neck of the woods.

As I was told, the story goes the entire leg was hanging in the butcher shop and the prized portion would be at the bottom 1/3, or at the butt of the cut.

The real reason for the name, is that the sholder as a prized cut for flavor and fat was packed in to a barrel which was refered to as a butt, the picnic was also smoked but due to the lesser quality was traditionally used for informal dinning or picnics.
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Postby johnfb » Mon Jun 09, 2008 6:17 pm

So is the question: are you a leg or a butt man..... :wink: ???
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Postby Iamarealbigdog » Mon Jun 09, 2008 8:14 pm

Why is it that the Pig does not have a breast..... then I have to say...




I LIKE BIG BUTTS
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