Beef Pectoral Meat
USDA Spec
IMPS 2020 §115DIn simple termsThe chuck pectoral, a small individual muscle left in the chuck after the brisket comes off. Sold into grind programs or sliced as a value steak in some retail butcher counters. A modest-yield muscle most plants put into trim. Main muscle: pectoralis profundi.
Individual muscle. Consists of the M. pectoralis profundi that remains within the square-cut chuck after removal of the brisket. Removed from the chuck by cutting through the natural seams.
- Weight range
- 4-down to 4-up lb
- Key muscles
- pectoralis profundi
- Primal
- Chuck
Last 6 months
Recent prints
| Date | Choice (¢/lb) | Select (¢/lb) | Ch/Se Spread |
|---|---|---|---|
| 2026-06-26 | 475.01¢/lb | - | - |
| 2026-06-25 | 466.75¢/lb | - | - |
| 2026-06-24 | 472.73¢/lb | - | - |
| 2026-06-23 | 476.94¢/lb | - | - |
| 2026-06-22 | 495.66¢/lb | - | - |
| 2026-06-19 | 475.73¢/lb | - | - |
| 2026-06-18 | 476.82¢/lb | - | - |
| 2026-06-17 | 479.14¢/lb | - | - |
| 2026-06-16 | 481.76¢/lb | - | - |
| 2026-06-15 | 493.55¢/lb | - | - |
| 2026-06-12 | 480.22¢/lb | - | - |
| 2026-06-11 | 473.30¢/lb | - | - |
| 2026-06-10 | 475.61¢/lb | - | - |
| 2026-06-09 | 466.83¢/lb | - | - |
Frequently asked
What is the current wholesale price of beef pectoral meat?
$4.75/lb as of 2026-06-26, Choice grade, from the USDA AMS National Daily Boxed Beef Cutout report. That's down 0.8% week over week.
Where has pectoral meat traded recently?
Up 6.2% over the last six months. Bid side has been in control.
How is beef pectoral meat priced?
Wholesale beef pectoral meat 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 115D?
IMPS 115D is the USDA Institutional Meat Purchase Specifications code for Beef Chuck, Square-Cut, Pectoral Meat (IM). It's the standard spec used in wholesale trading and procurement contracts.
About this cut
Trim from the deep pectoral, separated from the brisket during fabrication. Often used in ground beef blends or for slow braising.
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