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Pork 1/4 Trim Steak Ready Butt Vac

Wholesale price (USDA AMS daily) · Updated
IMPS 406Pork Shoulder, Butt, Bone-In (steak-ready)
137.87¢/lb
Day over Day
-10.8%
Week over Week
+5.6%
6-month
-7.9%
Volume · latest day
59,238 lbs
Pork 1/4 Trim Steak Ready Butt Vac eased 10.8% in the latest USDA session. Up 5.6% week over week, 7.9% below where it was six months ago.

USDA Spec

IMPS 2020 §406

In simple termsThe bone-in Boston butt, the upper shoulder muscle group with the picnic cut off. The dominant raw input for pulled pork at BBQ programs, retail roasts, and Mexican carnitas. Often called just 'butt' on quote sheets. Main muscle: M. trapezius.

USDA spec

Item 403 except the picnic is removed as described in Item 405. Skin, neck bones and related cartilage removed. At least traces of false lean (M. trapezius) must be exposed.

Weight range
4-6+ lb
Key muscles
M. trapezius
Removed
picnic, skin, neck bones, related cartilage
Primal
Butt
Also referred to as the 'Boston Butt' or 'Blade'. PSO 1: Neck removed by a straight cut approximately parallel to the loin side, immediately anterior to the half-moon muscle (M. pectorales profundus).
Related IMPS403· 405· 406A

Last 6 months

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Recent prints

DatePrice (¢/lb)
2026-07-01137.87¢/lb
2026-06-29154.58¢/lb
2026-06-22138.42¢/lb
2026-06-15159.65¢/lb
2026-06-08193.24¢/lb
2026-06-03184.69¢/lb
2026-06-01188.61¢/lb
2026-05-26171.89¢/lb
2026-05-22192.25¢/lb
2026-05-18190.28¢/lb
2026-05-11177.38¢/lb
2026-05-04148.40¢/lb
2026-05-01150.74¢/lb
2026-04-24157.28¢/lb
Source: USDA AMS National Daily Boxed Pork Cutout, Negotiated Sales.

Frequently asked

What is the current wholesale price of pork 1/4 trim steak ready butt vac?

$1.38/lb as of 2026-07-01, from the USDA AMS National Daily Boxed Pork Cutout report. That's up 5.6% week over week.

Which way has 1/4 trim steak ready butt vac been moving?

Down 7.9% over the last six months. Offer side has been in control.

How is pork 1/4 trim steak ready butt vac priced?

Wholesale pork 1/4 trim steak ready butt vac 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 steak ready butt vac 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 406?

IMPS 406 is the USDA Institutional Meat Purchase Specifications code for Pork Shoulder, Butt, Bone-In (steak-ready). 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.

PrimalShoulder/ButtIMPS406AAlso known asBoston butt, pork shoulder, Boston shoulder
Learn more on Wikipedia →
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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.