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All wholesale cuts

Every USDA-tracked beef and pork cut, grouped by primal, with prices, IMPS codes, and Wikipedia references. Click any cut for the live daily USDA wholesale price, the 5-year seasonal context, and a 30-day price history.

51 beef cuts, 84 pork cuts.

Popular cuts — jump to today's price

Beef cuts

Brisket2 cuts

  • The breast section of the steer, made of the deep pectoral (point) and superficial pectoral (flat). Tough until slow-cooked. Central to Texas barbecue, pastrami, and corned beef. Deckle removed (the fatty cap on the point end). Boneless.

  • Brisket, Point/off, Bnls
    BrisketIMPS 120A

    The breast section of the steer, made of the deep pectoral (point) and superficial pectoral (flat). Tough until slow-cooked. Central to Texas barbecue, pastrami, and corned beef. Boneless.

Chuck10 cuts
  • Chuck, Chuck Tender
    ChuckIMPS 116B

    The supraspinatus muscle from the front of the shoulder. Visually resembles a tenderloin but is much tougher. Best for braising or grinding.

  • Chuck, Clod Tender
    ChuckIMPS 114F

    The teres major muscle pulled from the shoulder clod. Compact, tender, sometimes marketed as 'petite tender' or 'shoulder tender'.

  • The clod heart / shoulder center (long head of the triceps brachii) — the largest muscle of the boneless shoulder clod. Lean, classic pot-roast and shoulder-steak cut. Despite the 'arm roast' name this AMS item is boneless, not the bone-in chuck arm.

  • The infraspinatus muscle from the top of the shoulder clod. When the central seam of connective tissue is removed it becomes the flat iron steak.

  • Chuck, Flap
    ChuckIMPS 116G

    The chuck flap (chuck eye roll) is a continuation of the rib eye into the chuck. Sometimes pulled out as a value steak with rib-like marbling.

  • The boneless eye muscle complex of the chuck primal. Versatile, well-marbled. Sliced for chuck steaks, ground for burger blends, or roasted whole.

  • The boneless eye muscle complex of the chuck primal. Versatile, well-marbled. Sliced for chuck steaks, ground for burger blends, or roasted whole.

  • Chuck, Short Rib
    ChuckIMPS 130

    Short ribs cut from the chuck end (ribs 1 to 5). Heavy on intramuscular fat and connective tissue. Braises into rich, gelatinous results.

  • The large boneless muscle group on the outside of the shoulder blade. Five muscles; three are fabricated out: the top blade (flat iron, infraspinatus), the petite/shoulder tender (teres major), and the clod heart / shoulder center (triceps brachii, sold as 'arm roast'). The remaining two go to grind. Common braising and roast meat.

  • The large boneless muscle group on the outside of the shoulder blade. Five muscles; three are fabricated out: the top blade (flat iron, infraspinatus), the petite/shoulder tender (teres major), and the clod heart / shoulder center (triceps brachii, sold as 'arm roast'). The remaining two go to grind. Common braising and roast meat. Trimmed to a tighter fat spec.

Flank1 cut
Loin11 cuts
Plate4 cuts
Rib3 cuts
Round5 cuts

  • The bottom round with the eye of round still attached. Shape resembles a goose neck. Breaks down into outside round and eye of round.

  • Round, Eye Of Round
    RoundIMPS 171C

    A small, cylindrical muscle from the back of the round primal. Very lean, low in marbling. Often slow roasted or sliced thin for sandwiches.

  • The sirloin tip from the front of the round, near the knee. Lean and uniform, often used for roasts, kebabs, and stir-fry strips. Peeled: silverskin and outer membrane removed.

  • Round, Outside Round
    RoundIMPS 171B

    Outside (bottom) round from the outer thigh. Leaner and tougher than the inside round. Best for slow roasting or pastrami.

  • The top (inside) round comes from the inner thigh. Lean, large muscle, often used for roast beef sandwiches and London broil.

Short Plate1 cut
Other14 cuts

Pork cuts

Belly6 cuts
Ham12 cuts
Loin13 cuts
Picnic9 cuts

  • The lower portion of the pork shoulder, including the foreleg. Tougher than the Boston butt with more skin. Used for cured shoulder hams, carnitas, and braises.

  • The boneless meat from the picnic shoulder, with the bones and skin removed. Lean compared to the butt, often used for ground or further processing.

  • The boneless meat from the picnic shoulder, with the bones and skin removed. Lean compared to the butt, often used for ground or further processing.

  • The boneless meat from the picnic shoulder, with the bones and skin removed. Lean compared to the butt, often used for ground or further processing.

  • The boneless meat from the picnic shoulder, with the bones and skin removed. Lean compared to the butt, often used for ground or further processing.

  • The boneless meat from the picnic shoulder, with the bones and skin removed. Lean compared to the butt, often used for ground or further processing.

  • The lower portion of the pork shoulder, including the foreleg. Tougher than the Boston butt with more skin. Used for cured shoulder hams, carnitas, and braises. Bone-in: smoker trim keeps the arm bone in for the cure and smoke.

  • The lower portion of the pork shoulder, including the foreleg. Tougher than the Boston butt with more skin. Used for cured shoulder hams, carnitas, and braises. Bone-in: smoker trim keeps the arm bone in for the cure and smoke.

  • The lower portion of the pork shoulder, including the foreleg. Tougher than the Boston butt with more skin. Used for cured shoulder hams, carnitas, and braises. Bone-in: smoker trim keeps the arm bone in for the cure and smoke.

Shoulder/Butt11 cuts
Spareribs5 cuts
Other28 cuts
Wholesale prices reflect USDA AMS National Daily Boxed Beef and Boxed Pork Cutout, Negotiated Sales reports. Cut descriptions are original and intended as a working buyer reference. Wikipedia links open in a new tab and are provided for further reading; their content is independent of Meat Read.