Pork 1/4 Trim Boneless Butt Vacuum-packed
USDA Spec
IMPS 2020 §406AIn 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.
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
Last 6 months
Recent prints
| Date | Price (¢/lb) |
|---|---|
| 2026-10-13 | 137.42¢/lb |
| 2026-10-12 | 137.00¢/lb |
| 2026-10-09 | 136.40¢/lb |
| 2026-10-08 | 134.47¢/lb |
| 2026-10-07 | 137.50¢/lb |
| 2026-10-06 | 138.28¢/lb |
| 2026-10-05 | 139.51¢/lb |
| 2026-10-02 | 137.05¢/lb |
| 2026-10-01 | 138.22¢/lb |
| 2026-09-30 | 136.22¢/lb |
| 2026-09-29 | 137.28¢/lb |
| 2026-09-28 | 136.03¢/lb |
| 2026-09-25 | 130.00¢/lb |
| 2026-09-24 | 128.16¢/lb |
Frequently asked
What is the current wholesale price of pork 1/4 trim boneless butt vacuum-packed?
137.42¢/lb as of 2026-10-13, from the USDA AMS National Daily Boxed Pork Cutout report. That's down 0.6% week over week.
Which way has 1/4 trim boneless butt vacuum-packed been moving?
Down 8.7% over the last six months. Offer side has been in control.
How is pork 1/4 trim boneless butt vacuum-packed priced?
Wholesale pork 1/4 trim boneless butt vacuum-packed 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 boneless butt vacuum-packed 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.
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