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Pork 1/4 Trim Bnls Butt Poly

Wholesale price (USDA AMS daily)
IMPS 406APork Shoulder, Butt, Boneless (1/4-inch trim)

USDA Spec

IMPS 2020 §406A

In simple termsThe boneless Boston butt, Item 406 with the blade bone seamed out. Foodservice prefers the boneless form for portion control on pulled pork, sausage, and roast programs. Main muscle: M. longissimus.

USDA spec

Prepared from Item 406. All bones, cartilages, and skin removed. The loin side of the butt must expose the M. longissimus equal to or larger than the combined areas of the M. splenius and M. semispinalis capitis. The picnic side must expose a cross-section of the M. supraspinatus. At least traces of false lean (M. trapezius) must be exposed. Lean and fat overlying the blade must remain firmly attached.

Key muscles
M. longissimus, M. splenius, M. semispinalis capitis, M. supraspinatus, M. trapezius
Removed
all bones, cartilages, skin
Primal
Butt
Also referred to as 'Boston Butt, Boneless' or 'Blade, Boneless'. Purchaser may specify netting or tying.
Related IMPS406

Last 6 months

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Recent prints

DatePrice (¢/lb)
2026-06-11203.54¢/lb
2026-06-01208.73¢/lb
2026-05-28206.32¢/lb
2026-05-18192.29¢/lb
2026-05-14191.86¢/lb
2026-05-11190.13¢/lb
2026-05-06197.79¢/lb
2026-01-15173.76¢/lb
2026-01-09181.56¢/lb
2026-01-06182.70¢/lb
Source: USDA AMS National Daily Boxed Pork Cutout, Negotiated Sales.

Frequently asked

How is pork 1/4 trim bnls butt poly priced?

Wholesale pork 1/4 trim bnls butt poly is priced FOB plant in cents per pound and reported daily by USDA AMS as part of the National Daily Boxed Pork Cutout, Negotiated Sales (LM_PK602) report. Prices reflect weighted-average negotiated trades for delivery within 0-21 days.

Where does 1/4 trim bnls butt poly demand come from?

BBQ and foodservice pulled-pork programs on the butt side, further processing on the picnic side. Both also compete as grind inputs when trim runs expensive.

What is IMPS 406A?

IMPS 406A is the USDA Institutional Meat Purchase Specifications code for Pork Shoulder, Butt, Boneless (1/4-inch trim). It's the standard spec used in wholesale trading and procurement contracts.

About this cut

The Boston butt, top portion of the pork shoulder. Well-marbled with intramuscular fat and connective tissue. The classic pulled pork cut. Boneless.

PrimalShoulder/ButtIMPS406AAlso known asBoston butt, pork shoulder, Boston shoulder
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Prices reflect USDA AMS National Daily Boxed Pork Cutout and Boxed Pork Cuts, Negotiated Sales (LM_PK602), weighted-average wholesale FOB plant. Updated every business day after the afternoon report drop.