is there a beef butt,or is it called something else?

rump roast?

Well the cow shoulder is the chuck. Pork butt = pork shoulder, rump roast is actually the cows rear

I never knew....

Boston/pork butt
...the cut comes from the front shoulder of the pig. So why "butt"�? During colonial days New England butchers tended to take less prized cuts of pork like these and pack them into barrels for storage and transport. The barrels the pork went into were called butts. This particular shoulder cut became known around the country as a New England specialty, and hence it became the "Boston butt."�

- See more at: http://mentalfloss.com/article/22382/how-9-cuts-meat-got-their-names#sthash.HC9xmF53.dpuf

One of my favorite pieces. Generally inexpensive, not too much bone, not too much fat, not too lean. Easy to cook in various ways to get various effects. Delicious, tender, family pleasing, good size...just so many good things about a pork butt.

I'll slow cook one with coffee, onions, a bit of garlic. Add potatoes and carrots about an hour before serving. Mix some flour in with the juices to thicken. Sweet heaven but that is good.

One of my favorite cuts as well. Can do just about anything in the world with it if you treat it right. That's the cut I use the majority of the time for anything from guisada to fideo to carnitas. When they go on sale really cheap, I tend to fill the freezer and then start dividing them down into 1 pound bags of trimmed boneless pork cubes. That way I can go to the freezer, get out a pound of pork to defrost, and make guisada that night or whatever.

https://www.thespruce.com/chuck-roll-and-chuck-shoulder-clod-995241

A little about the beef shoulder. I've heard the beef clod is good for low and slow smokes.

I just did a pork shoulder on the egg. At a dollar a pound it's hard to beat. Smoked it with fig, orange and hickory wood at about 250 until the internal temp got to 199. Let it rest a while then pulled it apart. Good way to feed a crowd for pennies and most everyone likes tender, succulent smoked pork served with a vinegar sauce.