Beef Flank Steak
USDA Spec
IMPS 2020 §193In simple termsFlank steak, the rectus abdominis muscle of the flank. The bistro-classic flank steak for grilling. Sold to steakhouse, casual-dining, and retail steak programs and used heavy in Mexican-style carne asada and Asian-style stir-fry programs. Main muscle: rectus abdominis.
Individual muscle. Consists of the M. rectus abdominis from the flank region, separated from M. transversus abdominis, M. obliquus abdominis internus, and M. obliquus abdominis externus through the natural seams. Practically free of fat and membranous tissue.
- Weight range
- 1-2+ lb
- Key muscles
- rectus abdominis
- Removed
- fat, membranous tissue
- Primal
- Flank
Last 6 months
Recent prints
| Date | Choice (¢/lb) | Select (¢/lb) | Ch/Se Spread |
|---|---|---|---|
| 2026-10-13 | 602.07¢/lb | - | - |
| 2026-10-12 | 617.81¢/lb | - | - |
| 2026-10-09 | 632.64¢/lb | - | - |
| 2026-10-08 | 598.43¢/lb | 641.18¢/lb | -42.75¢/lb |
| 2026-10-07 | 697.31¢/lb | - | - |
| 2026-10-06 | 631.35¢/lb | - | - |
| 2026-10-05 | 641.29¢/lb | - | - |
| 2026-10-02 | 619.69¢/lb | 667.72¢/lb | -48.03¢/lb |
| 2026-10-01 | 614.10¢/lb | - | - |
| 2026-09-30 | 606.92¢/lb | 599.74¢/lb | +7.18¢/lb |
| 2026-09-29 | 677.48¢/lb | 635.73¢/lb | +41.75¢/lb |
| 2026-09-28 | 663.91¢/lb | - | - |
| 2026-09-25 | 657.67¢/lb | - | - |
| 2026-09-24 | 645.29¢/lb | - | - |
Frequently asked
What is the current wholesale price of beef flank steak?
602.07¢/lb as of 2026-10-13, Choice grade, from the USDA AMS National Daily Boxed Beef Cutout report. That's down 4.6% week over week.
Is flank steak trending up or down?
Down 34.7% over the last six months. Offer side has been in control.
Who sets wholesale flank steak prices?
No single seller sets it. Wholesale beef flank steak 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.
Who buys flank steak?
Fajita, stir-fry, and value-steak programs at retail and foodservice. These thin cuts trade on their own demand cycle and can decouple from the broader cutout when those programs run.
What is IMPS 193?
IMPS 193 is the USDA Institutional Meat Purchase Specifications code for Beef Flank, Flank Steak. It's the standard spec used in wholesale trading and procurement contracts.
About this cut
A single, flat muscle from the abdominal wall behind the plate. Lean, with a pronounced grain. Marinated and grilled for carne asada or sliced thin for stir-fry.
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