Pork 1/8 Trim Steak Ready Butt 1 Piece Vacuum-packed
USDA Spec
IMPS 2020 §406In 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.
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
Last 6 months
Recent prints
| Date | Price (¢/lb) |
|---|---|
| 2026-10-13 | 139.95¢/lb |
| 2026-10-12 | 148.76¢/lb |
| 2026-10-09 | 140.27¢/lb |
| 2026-10-08 | 140.24¢/lb |
| 2026-10-06 | 150.79¢/lb |
| 2026-10-02 | 141.70¢/lb |
| 2026-10-01 | 141.95¢/lb |
| 2026-09-30 | 143.43¢/lb |
| 2026-09-29 | 149.24¢/lb |
| 2026-09-28 | 138.69¢/lb |
| 2026-09-25 | 140.28¢/lb |
| 2026-09-24 | 142.24¢/lb |
| 2026-09-23 | 137.00¢/lb |
| 2026-09-21 | 150.15¢/lb |
Frequently asked
What is the current wholesale price of pork 1/8 trim steak ready butt 1 piece vacuum-packed?
139.95¢/lb as of 2026-10-13, from the USDA AMS National Daily Boxed Pork Cutout report. That's down 7.2% week over week.
Which way has 1/8 trim steak ready butt 1 piece vacuum-packed been moving?
Down 8.2% over the last six months. Offer side has been in control.
How is pork 1/8 trim steak ready butt 1 piece vacuum-packed priced?
Wholesale pork 1/8 trim steak ready butt 1 piece 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 1/8 trim steak ready butt 1 piece 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 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.
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