I think this is one of
those cuts that is not necessarily the same everywhere you go. Another example of that is tri-tip. You guys on the West Coast get real, whole muscle tri-tips - no problem...BUt out here in the South East - you had better have a REAL butcher ( and that is hard enough to find ) that knows what tri-tip is or you will get a piece of crock-pot meat!
What we see mostly around here is definitely a cross-cut section of the Boston Butt...the bone profile in each steak matched the exact pattern you have in Boston Butt.