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Beef Brisket, Deckle-off, Bnls

Wholesale price (USDA AMS daily, Choice grade)
IMPS 120Beef Brisket, Deckle-Off, Boneless

USDA Spec

IMPS 2020 §120

In simple termsThe boneless deckle-off brisket, the cleaned-up whole brisket the BBQ smoker market runs on. Also the raw input to most corned-beef and pastrami curing programs at the deli case. Main muscle: pectoralis profundi.

USDA spec

Item 119 with the deckle (hard fat and M. intercostales interni on the inside surface) removed at the natural seam exposing the lean surface of M. pectoralis profundi. Hard fat along the sternum edge trimmed level with boned surface. Inside lean surface trimmed practically free of fat.

Weight range
9-16+ lb
Key muscles
pectoralis profundi, pectoralis superficialis
Removed
deckle (hard fat and M. intercostales interni)
Primal
Brisket
Related IMPS119· 120A· 120B· 120C

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Frequently asked

How is beef brisket, deckle-off, bnls priced?

Wholesale beef brisket, deckle-off, bnls is priced FOB plant in cents per pound and reported daily by USDA AMS as part of the National Daily Boxed Beef Cutout, Negotiated Sales (LM_XB403) report. Prices reflect weighted-average negotiated trades for delivery within 0-21 days.

What is IMPS 120?

IMPS 120 is the USDA Institutional Meat Purchase Specifications code for Beef Brisket, Deckle-Off, Boneless. It's the standard spec used in wholesale trading and procurement contracts.

About this cut

The breast section of the steer, made of the deep pectoral (point) and superficial pectoral (flat). Tough until slow-cooked. Central to Texas barbecue, pastrami, and corned beef. Deckle removed (the fatty cap on the point end). Boneless.

PrimalBrisketIMPS120Also known aspacker brisket, whole brisket
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Prices reflect USDA AMS National Daily Boxed Beef Cutout and Boxed Beef Cuts, Negotiated Sales (LM_XB403), weighted-average wholesale FOB plant. Updated every business day after the afternoon report drop.