—These are the ends or top pieces cut from heavy shoulders when making picnics; the neck-bone, ribs and surplus fat being removed and the piece trimmed smooth. They include the end of the shoulder blade. Average weights are 3 to 7 pounds.
Milwaukee Style Butts.
—These are the same as Boston butts with the neck-bone and rib left on.
Boneless Butts or Lean Butts.
—Also termed Cala Butts—These consist of the lean, boneless portion of Boston butts between the blade-bone and neck-bone.
Buffalo Style Butts.
—These are cut the same as boneless butts except that the neck-bone is left in. They are used fresh.
New York Style Butts.
—These are shoulder butts cut from picnics of the thinner and lighter grades. They contain the neck-bone, fat and lean, and are mainly plain-pickled.