from the Austrian straw pig
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.
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.
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 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.
Details to the article ”Boston Butt”
|Noble pig/landrace x Pietrain
|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.
|Shelf life at 0-4°C
|Shelf life at -18°C
|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.