Pork 1/8 Trimmed Loin Vac
USDA Spec
IMPS 2020 §410In simple termsThe whole bone-in pork loin, the top of the back from shoulder to ham with the tenderloin still in place. The parent IMPS for center-cut chops, baby back ribs, and the boneless loin programs that follow. Main muscle: M. longissimus.
Portion of the side remaining after removal of the shoulder, leg, belly, and fat back, leaving a portion of the blade bone, its overlying lean and fat, not less than two sacral but no caudal vertebrae on the loin. Belly side removed by a straight cut from a point ventral to but not more than 3.0 inches from the M. longissimus on the shoulder end to a point on the leg end ventral to but not more than 0.5 inch from the tenderloin. Surface fat trimmed to an average of 0.25 inch or less.
- Max external fat
- 0.25"
- Key muscles
- M. longissimus, M. trapezius
- Removed
- shoulder, leg, belly, fat back, diaphragm, hanging tender
- Primal
- Loin
Last 6 months
Recent prints
| Date | Price (¢/lb) |
|---|---|
| 2026-06-26 | 116.39¢/lb |
| 2026-06-25 | 119.77¢/lb |
| 2026-06-24 | 115.39¢/lb |
| 2026-06-23 | 118.93¢/lb |
| 2026-06-22 | 119.54¢/lb |
| 2026-06-19 | 114.55¢/lb |
| 2026-06-18 | 111.41¢/lb |
| 2026-06-17 | 114.16¢/lb |
| 2026-06-16 | 118.69¢/lb |
| 2026-06-15 | 115.97¢/lb |
| 2026-06-12 | 109.99¢/lb |
| 2026-06-11 | 114.52¢/lb |
| 2026-06-10 | 115.46¢/lb |
| 2026-06-09 | 113.04¢/lb |
Frequently asked
What is the current wholesale price of pork 1/8 trimmed loin vac?
$1.16/lb as of 2026-06-26, from the USDA AMS National Daily Boxed Pork Cutout report. That's up 2.7% week over week.
Where has 1/8 trimmed loin vac traded recently?
Up 9.0% over the last six months. Bid side has been in control.
How is pork 1/8 trimmed loin vac priced?
Wholesale pork 1/8 trimmed loin 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.
What is IMPS 410?
IMPS 410 is the USDA Institutional Meat Purchase Specifications code for Pork Loin (1/8-inch trim). It's the standard spec used in wholesale trading and procurement contracts.
About this cut
The long muscle running along the back of the hog, from the shoulder to the ham. Source of pork chops, the tenderloin, and the loin roast. Trimmed to a tighter fat spec.
Multi-year history, 5-year seasonal overlay, and a 26-week forecast. Free 7-day trial, then $89/mo USD. Cancel anytime.