Boston butt vs pork butt

Unknown

I have always just used the bone in pork roast that when cut up is called pork steak for pulled pork. My Kroger store is having a sale at 1.49/# for Boston butts. Will I really notice a difference in the quality of the meat? I plan egg a couple over the long weekend just to have in the freezer for quick meals. I know the subject has come up before but I never read and I can't seem to kickstart the archives. ^oo^~

Zip

one feral kat,[p]Anymore these days you just don't know what cut is being called what. As long as it is a cut above the front elbow to the shoulder socket, it will make good pulled pork. Around here in N Florida a picnic is the lower part and the upper part is the butt.[p]Ash

Unknown

Zip,
thanks for the info...not too long ago someone posted a diagram of a cow as for where the cuts come from - anybody have a similiar one for a hog so I can print it out for my ever expanding BGE notebooks? I'm into volume #2 already!

Unknown

I heartily recommend a book called "How To Cook Meat," which includes all kinds of information about the parts of the animals we eat. Sorry, don't recall the authors, but you should be able to find the book easily on Barnes&Noble.com or Amazon.com using that title. The recipes are superb.[p]

Jethro

<p />one feral kat,[p]If this works, it looks a little bit simple but essentially correct to me - not an expert by any measure.[p]Jethro
[ul][li]Pork Map[/ul]

Nature Boy

one feral kat,
This is a purty good one.
Would love an update when you get a round 2 it.
Cheers!
NB
[ul][li]ribman drawing[/ul]

Unknown

one feral kat,
I was at wal-mart and found pork shoulder butt for 88 cents a pound. Bought all they had out. Went back the next day and they had them marked 1.38/pound. Sure wish they would goof more often! The date on the vac pac was good. I froze two of them and cooked the other. Turned out great.

Zip

one feral kat,[p]Here is a plethora of charts and diagrams. The first one from the University of Florida is the one I like.[p]http://edis.ifas.ufl.edu/BODY_AN052 Link
Scroll down to figure one and click. This is a good one![p]http://www.cookswares.com/discgrilling5.htm Link
A fairly simple one.[p]http://www.pricechopper.com/food/meat/pork_cuts.shtml Link
Good one.[p]http://www.albertapork.com/butcher/cutchart/PorkChar.html Link
While this one is not a picture of a hog, it does show the cuts from the sections.[p]http://www.ext.vt.edu/pubs/foods/458-921/figure2.html Link
Kind of hard to read, but still a pretty good one![p]http://www.manitobapork.com/index.cfm?src=inc.buying&mnu=2&sec=1#spot Link
Another one.[p]http://www.ag.unr.edu/wolfpackmeat/Pork/pork.htm Link
This one is pretty cool. Click on the section and it will show you the indivudal cuts.[p]http://www.sacbee.com/taste/glossary/pork.html Link
Simple[p]http://www.bestbeef.com/choosing_best/C2_Page.html Link
Very simple![p]
Zip