Boston Butt aus der Schweineschulter ohne Schwarte
Boston Butt aus der Schweineschulter ohne Schwarte
Saftiger Pulled Pork Burger mit Boston Butt vom Strohschwein

Boston Butt

from the Austrian straw pig


ca. 5.5 kg (17.98 € / kg)

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.

1 Pcs.
Order within 2 days 3 hours 11 minutes and you will likely receive your delivery on Tuesday, 27.02.2024.
Buying meat is a matter of trust. If you have any questions about the product, please don't hesitate to contact me by phone. I look forward to meeting you, your meat sommelier Florian.
Product number: FM102008

Meat knowledge

American BBQ meets Austrian meat quality at its finest. That's exactly the case with our Boston Butt. A real treat for BBQ lovers. Because here 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 approximately 5.5 - 6.8 kg. With a little fat left on the piece, you can decide for yourself how you prefer to prepare it.

If you wish, we can make the perfect cut for you. Simply specify in the comments field when ordering.

What exactly is the Boston Butt?

First of all, it has nothing to do with the rear end of the pig. What is meant here is the shoulder of the pig together with part of the neck. What is actually true, however, is that the cut comes from Boston. So only the second part is a bit confusing.

So how does it come to be called butt?

This name comes from the storage or the way the cuts of meat were shipped at that time. For the less popular cuts, i.e. everything that is not called a prime cut, were stored in butts (i.e. barrels) in the harbour. Due to its size, however, the shoulder barely had room in the barrels and had to be cut up - et voilà, the Boston Butt Cut was born.

The best meat for pulled pork

A hype that lasts - we are talking about Pulled Pork. Started as a street food trend, it is now popular worldwide. No wonder, because pork can hardly be more tender, juicy and delicious. However, 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 pig is perfect for preparing as pulled pork and makes it extra delicious.

Thanks to the fine fat deposits that melt during grilling or smoking, the meat remains wonderfully juicy and can be pulled wonderfully. The core temperature should be around 92 °C, then you can marvel at the crispy, tender wonder of pleasure.

The Boston Butt and its Money Muscle

Pork shoulder and neck have become relatively well-known in our country, but when you ask for a Boston Butt, you often look into questioning faces on the other side of the meat counter. Yet the cut is simply indispensable for BBQ lovers and this is mainly due to the so-called money muscle.

Where is the Money Muscle?

Thanks to its marbling and tenderness, this cut is virtually the most important piece and ensures prize money rain at championships. The popular piece is found in the neck of the pig.

We recommend a Boston Butt for 10 - 15 people.

Cows image

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 noticeable in the taste. If you compare pigs from factory farms, for example, one thing is immediately clear: due to the permanent stress, the meat is much firmer, loses a lot of water during roasting and has hardly any flavour of its own.

For us at Fitmeat, this kind 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 the careful and stress-free individual slaughter of the pigs, our butchers leave the straw pigs to mature on the bone for a few days. The result is juicy and tender pieces of pork with a wonderful aroma.

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.

Boston Butt


ca. 5.5 kg (17.98 € / kg)
1 Pcs.