Boston Butt
Also known as: pork rack
Boston butt (pork shoulder) is a standard whole muscle pork cut. It is regulated by USDA FSIS for safety and inspection.
What it is
A primal cut of pork from the upper portion of the shoulder of a hog (despite its name), consisting of muscle, fat, and connective tissue.
Whole-cut meat for roasting, smoking (pulled pork), grinding for sausage.
Why it's flagged
- saturated fat
- must be cooked to 145 degrees F internal
What regulators actually say
"Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 degrees F as measured with a food thermometer before removing meat from the heat source."
Regulatory status
United States — FDA
USDA FSIS jurisdiction; subject to mandatory inspection under the Federal Meat Inspection Act.
European Union — EFSA
Permitted under EU meat regulations (Regulation (EC) 853/2004).
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