I think it really depends on the accuracy and use of their terminology.
The info below comes from official ECE document on pork cuts. I know we're not in Europe... but the cut below sounds like a butt to me.
Now I have no idea whether or not this is what Snake River is selling.
(Where are the buthers when you need them?)
Collar butt – Special Trim * 4245
Collar butt or butt – special trim is prepared from shoulder upper half bone in (Item 4059) by the removal of the ribs, thoracic, cervical vertebrae and the shoulder lower half. The collar butt is the dorsal portion remaining after the shoulder lower half has been removed. All bone and cartilage is removed. The skin is removed from the collar butt surface. A strip of fat is retained on the lateral surface of the cut running parallel to the dorsal edge the length of the collar butt. Specify the width and thickness of the strip of fat to be retained.
To be specified:
· Specify fat cover requirements
· Specify fat trim level
· Specify length of tail distance from eye of meat
*Trade descriptions can be shown as Butt or Collar Butt – Special Trim.
Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website