Pork B-in Cc, Tender-in, Flon Loin
USDA Spec
IMPS 2020 §412In simple termsThe bone-in center-cut pork loin (8 ribs), Item 410 with the sirloin, blade, and belly pulled. The standard parent for bone-in pork chops and frenched pork racks at retail and foodservice. Main muscle: M. longissimus.
Prepared from Item 410. Blade and sirloin portions removed by straight cuts made approximately perpendicular to the split surface of the backbone. Sirloin removed anterior to the hip bone and associated cartilage exposing the M. gluteus medius. Blade portion removed to leave not more than 8 ribs present. Belly removed by a straight cut from a point ventral to but not more than 4.0 inches from the M. longissimus at the blade end to a point on the sirloin end ventral to but not more than 3.0 inches from the M. longissimus.
- Max external fat
- 0.25"
- Weight range
- 14-24+ lb
- Key muscles
- M. longissimus, M. gluteus medius
- Removed
- blade portion, sirloin portion, belly
- Primal
- Loin
Last 6 months
Recent prints
| Date | Price (¢/lb) |
|---|---|
| 2026-06-26 | 153.98¢/lb |
| 2026-06-25 | 148.59¢/lb |
| 2026-06-24 | 147.96¢/lb |
| 2026-06-23 | 147.73¢/lb |
| 2026-06-22 | 141.96¢/lb |
| 2026-06-19 | 134.94¢/lb |
| 2026-06-18 | 149.90¢/lb |
| 2026-06-17 | 150.69¢/lb |
| 2026-06-16 | 150.16¢/lb |
| 2026-06-15 | 140.70¢/lb |
| 2026-06-12 | 141.06¢/lb |
| 2026-06-11 | 137.94¢/lb |
| 2026-06-10 | 148.85¢/lb |
| 2026-06-09 | 148.67¢/lb |
Frequently asked
What is the current wholesale price of pork b-in cc, tender-in, flon loin?
$1.54/lb as of 2026-06-26, from the USDA AMS National Daily Boxed Pork Cutout report. That's up 1.9% week over week.
Where has b-in cc, tender-in, flon loin traded recently?
Up 13.7% over the last six months. Bid side has been in control.
How is pork b-in cc, tender-in, flon loin priced?
Wholesale pork b-in cc, tender-in, flon loin 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 412?
IMPS 412 is the USDA Institutional Meat Purchase Specifications code for Pork Loin, Center-Cut, Bone-In. 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. Closed-cut variant.
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