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March 2024 / Page 1 of 10

User’s Guide to USDA’s Pork 

Carcass Cutout

What is it?

The pork carcass cutout represents the value of an individual pork carcass and is based on the amounts of 

the various cuts produced by that carcass and the prices of those cuts. Its value is expressed in dollars per 

hundred pounds (centi-weight or cwt). Theoretically, each hog has a unique cutout value.

Every pork slaughter plant computes a plant cutout value that represents the average value of the 

carcasses produced by that plant in a specified time period. The plant cutout value is determined by the 

amount of pork cuts produced and prices received for those cuts. A plant's cutout value is confidential, 

proprietary information and is the single most important determinant of the price the plant will pay for 

hogs.

USDA's Estimated Pork Carcass Cutout (PCC) is the estimated value of a standardized pork carcass 

(currently 55-56% lean, 215 pounds) based upon industry-average cut yields and average market prices of 

sub-primal pork cuts. Industry-average cut yields are updated by USDA annually in January and based on 

the results of a survey of packers the previous July. Market prices come from USDA wholesale pork, lard, 

and meat and bone meal price reports.

The PCC reflects the overall supply and demand situation for wholesale pork cuts. Composite values are 

calculated each day for the various pork primals and these values are combined to reflect a single 

composite value of a pork carcass. These cuts reflect a standard cutting specification and must be traded 

on a negotiated basis to deliver within ten days of time of sale for combos (large totes or containers that 

hold approximately 2,000 lbs of product) and 14 days for boxed product. Figure 1 shows a typical cutout 

value price report as it appears in USDA's National Daily Pork Report (LM_PK602).

Figure 1, USDA ESTIMATED COMPOSITE PORK CARCASS CUTOUT (Based on FOB Plant Pork 

Prices and Industry Yields) 

Calculations for a 215 lb. Pork Carcass, 55-56% lean, 0.55” - .70” backfat at last rib

DATE TOTAL 

LOADS CUTOUT LOIN BUTT PIC RIB HAM BELLY

01/18 307.2 76.10 68.87 78.36 60.43 104.74 79.86 99.32

Change - 1.79 2.43 2.30 3.66 -0.40 2.12 1.21

01/17 260.1 74.31 66.44 76.06 56.76 105.14 77.74 98.11

01/16 350.4 73.32 64.31 77.04 54.09 106.35 76.85 97.47

01/15 456.9 73.88 66.95 78.10 58.89 107.34 73.18 97.96

01/14 191.7 74.81 65.71 79.13 58.23 104.93 77.47 99.69

Current Five Day Simple Average

- - 74.48 66.46 77.74 57.68 105.70 77.02 98.51

Note: Value may change without adequate test.
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Background Information

In the fabrication process, pork carcasses are broking into primal units 

which, in turn, are broken into various sub-primal cuts. Primals can be 

cut in different styles to make different sets of sub-primals to fit 

customer and consumer needs. Sub-primal fabrication also produces 

by-products of varying type and quantity. These by-products (such 

items as trimmings, bone, fat, and skin) have value that must be added 

into the primal value to fully account for all parts of the carcass.

The potential value of subprimals generally depends on how much 

work must be done on the primal cut to extract the specific sub-primal. 

Boneless cuts require more fabrication and thus cost more to produce 

than do bone-in cuts. They are also worth more to end users because 

they require less end-user labor and contain less waste product. The 

same is true of fat trimming. Styles produced and sold in larger volume 

will have more impact on the overall cutout. Seasonal shifts in the 

relative amount and types of cut styles are reflected in the PCC by 

weighting the various styles according to the volume of each cut style 

reported to USDA.

How does it work?

The PCC is a series of mathematical calculations which uses current 

sub-primal pork cut prices and industry-average cut yields to calculate 

primal values. Industry-average primal cut yields are then used to 

translate primal values into a carcass value. These steps and their 

accompanying calculations are best illustrated through a sample 

calculation. The same series of steps is followed for all of the other 

pork primals.

For example, the steps in determining the value of a 1/4" trimmed pork 

loin cut in the bone-in center cut, tender-in vacuum-packed loin 

cutting style are outlined below. This cutting style breaks the primal 

cut (a 1/4" trimmed pork loin) into four primary sub-primals. (bone-in 

center cut, tender-in loin; boneless sirloin; blade ends; and butt 

tender) and three by-products (72% trim; 42% trim; and bone). The 

yields of these components appear in Figure 2 and in Appendix A, 

Table A-1 under style #6. Note that 0.53% of the loin is unaccounted for 

in these yields and assigned to "shrink" at a value of zero. Shrink is 

caused by moisture loss and cutting loss.
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Step 1: Sub-Primal Cuts

to Primal Value

A value for each component is determined by deducting packaging 

costs from each component's market price. Each component's 

contribution to the primal value is computed by multiplying its 

individual value by its yield factor. Those are summed to determine 

the primal's gross value and a labor factor is deducted to compute its 

net value.

USDA bases its labor costs on the total percent of the primal cut that is 

not accounted for in the primary sub-primal. In our example, the 

primary sub-primal (bone-in center cut, tender-in loin) yield from the 

primal is 62.01%. Labor was required to remove the remaining 37.99% 

of the primal. To calculate labor costs, USDA multiplies 37.99% by an 

industry standard $33.00 processing cost. This results in $12.54 in labor 

cost which is subtracted to arrive at a labor-free value of the original 

primal.

Figure 2: Calculation of the value of a 1⁄4” Trim

Primal Loin using the Bone-in Center Cut, 

Tender-In cutting style

Bone-in Center Cut, Tender-in Loin: 62.01% * 

$130.42 = $80.87 + 

Boneless Sirloin: 8.10% * $93.32 =$7.56 +

Blade Ends: 11.89% * $57.23 = $6.80 +

Butt Tender: 1.31% * $198.52 = $2.60 +

72% Trimmings: 6.53% * $59.78 = $3.90 + 

42% Trimmings: 4.76% * $22.25 = $1.06 + 

Bone: 4.87% * $5.26 = $0.26 + 

Shrink: 0.53% * $0.00 = $0.00 + 

Labor: 1 – 62.01% = 37.99% * $33.00 = $-12.54 =

Value of a 1⁄4” primal loin cut into a bone-in center cut, 

tender in loin: $90.51
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Step 2: Primal Values to 

Composite Primal Value

The calculations outlined in Step 1 determine a primal value for each 

cutting style based on the sub-primals produced by that style. As can 

be seen in Figure 1 and Table A-1 in the Appendix, there are nine 

specified cutting styles for loins. To determine an overall primal value, 

the values of the various cutting style values are combined based on 

the volumes of the various cutting styles reported to USDA. These 

calculations are shown in Figure 3. The result is an average composite 

value for a 1/4" trimmed loin primal. In this case, the value is $70.18 per 

cwt. Or 70.18 cents per pound.

Figure 3: Creating a composite primal value from sub-primal style 

values

Loin 1 1/4" Trim Loin VAC: 9.40 lds @ $70.69 + 

Loin 2 - 1/4" Trimmed Loin Combo: 5.87 lds @ 

$64.45 + 

Loin 3 - 1/8" Trimmed Loin VAC: 12.72 lds @ 

$70.83 + 

Loin 4 - 1/8" Trimmed Loin Paper: 0.29 lds @ 

$86.25 + 

Loin 5 - 1/8" Trimmed Loin Combo: 2.15 lds @ 

$60.14 + 

Loin 6 - Bone-in CC, Tender-in Loin VAC: 3.96 

lds @ $91.51 + 

Loin 7 - Bnls CC Strap-on Loin: 28.00 lds @ 

$68.36 + 

Loin 8 - Bnls CC, Strap-off: Loin 33.14 lds @ 

$70.43 = 

Composite 1/4” Trimmed Primal Loin Value = 

$70.18
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Step 3: Composite Primal to Untrimmed (Drop) Primal

The next step is to convert the "trimmed" primal value to an untrimmed or commodity primal value. The 

appropriate "Trimmed Primal to Untrimmed Primal" table is used to determine this value (see Figure 4). 

Note that there is no "trimmed-to-untrimmed" adjustment for hams, since the beginning ham subprimals 

(Selected Hams 20-23# and 23-37#) are untrimmed (i.e. have a yield of 100% in Table A-5). For picnics, all 

four styles in Table A-3 start with an untrimmed picnic, so no "trimmed-to-untrimmed" adjustment is

necessary.

Figure 4: Trimmed composite primal to untrimmed (drop) primal

Component % Value Total

1⁄4”Loin 84.95% $70.18 $59.62

T/Trace 0.32% $34.05 $0.11 

Fat 11.21% $19.60 $2.20

Skin 3.52% $28.55 $1.00

Drop Loin 100.0% $62.93

Step 4: Drop Primals to Carcass Cutout

In Step 4, we combine the composite primal loin value calculated in Step 3 with similar values calculated 

for the other six primals and four individual carcass parts to determine a composite cutout (see Figure 5). 

Each primal is weighted by the percentage of the entire carcass that it represents (its yield). Note occurs 

during the fabrication process. This loss is generally parts of the carcass that are too small to be used (such 

as saw and blade residues) or become contaminated (dropped on the floor) and are deemed inedible. The 

percentage of cut loss is simply that amount not accounted for by other cuts and pieces. The value of cut 

loss is the value of rendered product.

Figure 5: Composite primal values to cutout value

Composite Primal Loin Value: 25.30% * $63.07 = $15.96 +

Composite Primal Butt Value: 10.19% * $82.84 = $8.44 + 

Composite Primal Picnic Value: 11.41 * $39.89 = $4.55 + 

Composite Primal Sparerib Value: 4.83% * $120.81 = $5.84 + 

Composite Primal Ham Value: 24.50% * $46.16 = $11.31 + 

Composite Primal Belly Value: 16.31% * $129.23 = $21.08 + 

Composite Primal Jowl Value: 1.35% * $32.94 = $0.44 + 

Hind Feet: 1.24% * $21.10 = $0.26 + 

Neck Bones: 1.70% * $50.19 = $0.85 + 

Tails: 0.14% * $68.78= $0.10 + 

Front Feet 0.97% * $60.28 = $0.58 + 

Cut Loss: 2.06% * $4.30 = $0.09 = 

Composite Cutout Value = $69.50
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National Weekly Comprehensive 

Pork Report

The National Weekly Comprehensive Pork Report covers weekly 

market activity from Monday to Friday and includes the 

comprehensive value and volumes of all reported wholesale pork 

trade with the exception of specialty pork products. The report is 

issued on the first reporting day of the week at 1:00 p.m. Central Time 

under report numbers LM_PK680 and LM_PK681.

The report includes an estimated value of a standard pork carcass and 

primals based on the various individual cuts and prices of those cuts. 

The values and volume reflect marketplace activity for all destinations 

(including export), sales types, delivery periods, refrigeration types, 

and packaging styles with the exception of specialty products.

On January 4, 2021, USDA expanded the report to capture the 

emerging market for actual carcass transactions. It's important to 

recognize that the existing comprehensive estimated carcass cutout 

value is derived from multiple sale prices from each sub-primal portion 

of a carcass, reassembled into a single value, where actual carcass 

transactions are a single price for the entire carcass. If there are actual 

pork carcass trades for the week, the report will show the volume for 

all trades. The price will also be included in the aggregate 

comprehensive pork carcass cutout value calculation on a 1:1 weighted 

average ratio.

Figure 6 is an example of a single week’s reported aggregate 

comprehensive pork carcass cutout value and the table in Figure 7 

demonstrates how the aggregate comprehensive pork cutout value is 

calculated if there are actual pork carcass trades for the week. This 

calculation takes place after Steps 1 through 4 listed in this overview; if 

there are no pork carcass trades for the week, the comprehensive 

cutout value follows the original methodology listed above in Steps 1 

through 4. A 1:1 weighted average value or Aggregate Comprehensive 

Carcass Cutout Value is calculated using the existing Comprehensive 

Estimated Carcass Cutout Value derived from the sub-primals and the 

Comprehensive Actual Carcass Trade Value derived from transactions.

The report also includes reported trade volumes for barrow and gilt 

meat on a weekly basis, and reported trade volumes for sow, boar, and 

mixed (sow, boar, barrow/gilt) meat on a weekly basis. However, given 

the LMR confidentiality guideline, “only boar meat” is not reported at 

this time.
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Figure 6: Comprehensive Pork Carcass Cutout

Carcass Loin Butt Picnic Rib Ham Belly

01/18/2021 74.21 74.47 75.18 54.99 120.30 55.16 114.55

Change: 4.22 1.88 4.29 -3.52 1.52 8.59 4.69

Total Load Count (Cuts, Trimmings, Processed): 6,082.00

Weekly Pork Cuts FOB Plant – Comprehensive – Barrow/Gilt Only

Current Volume – one load equals 40,000 pounds (lbs.) 

Loin 1,190.27 loads 47,610,915 lbs.

Butt 674.36 loads 26,974,514 lbs

Picnic 276.81 loads 11,072,271 lbs.

Rib 432.31 loads 17,292,501 lbs. 

Ham 1,549.42 loads 61,977,139 lbs. 

Belly 586.25 loads 23,449,982 lbs. 

Trimmings 1,044.37 loads 41,774,629 lbs. 

Variety 162.07 loads 6,482,897 lbs. 

Added Ingredients 136.89 loads 5,475,719 lbs. 

Carcass 5.70 loads 228,000 lbs. 

Figure 7: Calculating the Comprehensive Pork Carcass Cutout Value 

Volume Price Total

Existing Comprehensive Estimated Carcass 

Cutout Value (derived from sub-primals) 243,040,000 lbs. $74.22 $18,038,428,800.00

Comprehensive Actual Carcass Trade Value 

(derived from transactions) 228,000 lbs. $67.71 $15,437,880.00

Aggregate Comprehensive Carcass Cutout Value 243,268,000 lbs. $74.21 $18,053,866,680.00
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Appendix A: Yield Percentages

Table A-1: Loin styles and yields

Loin Primal Styles:

#1 – 1/4” Trimmed Loin VAC #4 – 1/8” Trimmed Loin Paper #7 – Bnls CC, Strap-on Loin

#2 – 1/4" Trimmed Loin Combo #5 – 1/8” Trimmed Loin Combo #8 – Bnls CC, Strap-off Loin

#3 – 1/8” Trimmed Loin VAC #6 – Bone-in CC, Tender-in Loin VAC

LOIN Components Packaging

Adjustment #1 #2 #3 #4 #5 #6 #7 #8

1/4” Trimmed Loin VAC $5.50 100.0% - - - - - - -

1/4” Trimmed Loin Combo $0.80 - 100.0% - - - - - -

1/8” Trimmed Loin VAC $5.50 - - 96.11% - - - - -

1/8” Trimmed Loin Paper $3.25 - - - 96.11% - - - -

1/8” Trimmed Loin Combo $0.80 - - - - 96.11% - - -

Bone-in CC, Tender-in VAC $6.75 - - - - - 62.01% - -

Bnls CC Strap-on $6.75 - - - - - - 38.77% -

Bnls CC Strap-off $6.75 - - - - - - - 34.38%

Boneless Sirloin $5.50 - - - - - 8.10% 7.71% 7.71%

Bone-in Sirloin $5.50 - - - - - - - -

Blade Ends $7.00 - - - - - 11.89% - -

Tenderloin $12.00 - - - - - - 4.82% 4.82%

Butt Tender $6.50 - - - - - 1.31% - -

Backribs 2.0#/up $15.00 - - - - - - 10.65% 10.65%

Riblets - - - - - - 1.54% 1.54%

72% Trim $0.80 - - - - - 6.53% 14.93% 18.59%

42% Trim $0.80 - - - - - 4.76% 5.48% 6.23%

Fat - - 3.66% 3.66% 3.66% - - -

Bone - - - - - 4.87% 15.36% 15.36%

Shrink 0.00% 0.00% 0.23% 0.23% 0.23% 0.53% 0.74% 0.72%

Labor - - - - - - - -

Total Percentage 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0%

Table A-2: Butt (shoulder) styles and yields

Butt Primal Styles:

#1 – 1/4” Trimmed Butt VAC #4 – 1/8” Trimmed Butt VAC #7 – 1/4” Trimmed Bnls Butt VAC

#2 – 1/4" Trimmed Butt Paper #5 – 1/4” Trimmed Steak Ready Butt VAC #8 – 1/4" Trimmed Bnls Butt Poly

#3 – 1/4” Trimmed Butt Combo #6 – 1/8” Trimmed Steak Ready Butt VAC #9 – 1/8” Trimmed Steak Ready Butt 1 Pc Vac

BUTT Components Packaging

Adjustment #1 #2 #3 #4 #5 #6 #7 #8 #9

1/4” Trim Butt VAC $4.50 100.0% - - - - - - - -

1/4” Trim Butt Paper $3.25 - 100.0% - - - - - - -

1/4” Trim Butt Combo $0.80 - - 100.0% - - - - - -

1/8” Trim Butt Vac $5.50 - - - 95.27% - - - - -

1/4” Trim Steak Ready Butt VAC $4.75 - - - - 87.95% - - - -

1/8” Trim Steak Ready Butt VAC $4.75 - - - - - 84.94% - - -

1/4” Trim Bnls Butt VAC $5.00 - - - - - - 90.51% - -

1/4” Trim Bnls Butt Poly $3.25 - - - - - - - 90.51% -

1/8” Trim Stk Ready Butt 1Pc VAC $6.00 - - - - - - - - 84.94%

72% Trim $0.80 - - - - 11.73% 11.78% 1.94% 1.94% 11.78%

42% Trim $0.80 - - - 1.45% - - - - -

Fat - - - 2.97% - 2.97% - - 2.97%

Bone - - - - - - 7.24% 7.24% -

Shrink 0.00% 0.00% 0.00% 0.31% 0.32% 0.31% 0.31% 0.31% 0.31%

Labor - - - - - - - - -

Total Percentage 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0%
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Table A-3: Picnic styles and yields

Picnic Primal Styles:

#1 – SS Smkr Trim Picnic VAC #3 – Picnic Meat Combo Cushion Out 

#2 – SS Smker Trim Picnic Paper #4 – SS Smkr Trim Picnic 1 Pc Vac 

PICNIC Components Packaging

Adjustment #1 #2 #3 #4

SS Smoker Trim Picnic VAC $7.50 73.27% - - -

SS Smoker Trim Picnic Paper $3.25 - 73.27% - -

Picnic Meat Combo Cushion Out $0.80 - - 50.01% -

SS Smoker Trim Picnic 1 Pc Vac $8.50 - - - 73.27%

Picnic Cushion Meat VAC $5.25 - - 22.37% -

72% Trim $0.80 11.42% 11.42% - 11.42%

42% Trim $0.80 1.69% 1.69% - 1.69%

Hocks 6.40% 6.40% - 6.40%

Fat 3.40% 3.40% 2.19% 3.40%

Skin 3.40% 3.40% 9.75% 3.40%

Bone - - 15.28% -

Shrink 0.42% 0.42% 0.40% 0.42%

Labor - - - -

Total Percentage 100.0% 100.0% 100.0% 100.0%

Table A-4: Sparerib styles and yields

Sparerib Primal Styles:

#1 – Trimmed Sparerib - LGT

#2 – Trimmed Sparerib - MED

SPARERIB Components Packaging

Adjustment #1 #2

Trmd Sparerib - LGT $9.00 100.0% -

Trmd Sparerib - MED $9.00 - 100.0%

Shrink 0.00% 0.00%

Labor - -

Total Percentage 100.0% 100.0%

Table A-5: Ham styles and yields

Ham Primal Styles:

#1 – Trmd Selected Ham 20-23#’s #4 –4 Muscle Ham to Blue #7 – Outsides

#2 – Trmd Selected Ham 23-27#’s #5 – Roll Out Ham #8 – Knuckles

#3 – 3 Muscle Ham to Blue #6 – Insides 

HAM Components Packaging

Adjustment #1 #2 #3 #4 #5 #6 #7 #8

Trmd Selected Ham 20-23# $0.80 100.0% - - - - - - -

Trmd Selected Ham 23-27# $0.80 - 100.0% - - - - - -

3 Muscle Ham to Blue $1.00 - - 44.45% - - - - -

4 Muscle Ham to Blue $1.00 - - - 46.41% - - - -

Roll Out Ham $1.00 - - - - 59.79% - - -

Insides $1.00 - - - - - 16.54% 16.54% 16.54%

Outsides $1.00 - - - - - 18.03% 18.03% 18.03%

Knuckles $1.00 - - - - - 9.88% 9.88% 9.88%

Lite Butt $1.00 - - 1.96% - - 1.96% 1.96% 1.96%

Inner Shank $1.00 - - 4.42% 4.42% - 4.56% 4.56% 4.56%

Outer Shank $1.00 - - 4.41% 4.41% 3.98% 3.96% 3.96% 3.96%

72% Trim $0.80 - - 11.31% 11.31% 4.82% 11.18% 11.18% 11.18%

42% Trim $0.80 - - 7.13% 7.13% 4.52% 7.12% 7.12% 7.12%

Fat - - 8.34% 8.34% 8.70% 8.49% 8.49% 8.49%

Skin - - 6.78% 6.78% 6.93% 6.93% 6.93% 6.93%

Bone - - 10.60% 10.60% 10.64% 10.81% 10.81% 10.81%

Shrink 0.00% 0.00% 0.60% 0.60% 0.62% 0.54% 0.54% 0.54%

Labor - - - - - - - -

Total Percentage 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0%
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Table A-6: Belly styles and yields

Belly Primal Styles:

#1 – Derind Belly 9-13#

#2 – Derind Belly 13-17#

BELLY Components Packaging

Adjustment #1 #2

Derind Belly 9-13# $0.80 81.81% -

Derind Belly 13-17# $0.80 - 81.81%

72% Trim $0.80 1.44% 1.44%

42% Trim $0.80 4.46% 4.46%

Fat 1.45% 1.45%

Skin 10.41% 10.41%

Shrink 0.43% 0.43%

Labor - -

Total Percentage 100.0% 100.0%

Appendix B: Trimmed to Untrimmed Adjustments

1/4" Trimmed Loin Primal to Untrimmed

Component % Value Total

1/4" Loin 84.95% $70.18 $59.62

T/Trace 0.32% $34.05 $0.11

Fat 11.21% $19.60 $2.20

Skin 3.52% $28.55 $1.00

Drop Loin $62.93

Trimmed Sparerib Primal to Untrimmed

Component % Value Total

Ribs 96.15% $124.87 $120.06

Fat 3.85% $19.60 $0.75

Drop Loin $120.81

Appendix C: Primal Cutout Weighting/Yields 

for Composite Cutout

Primal Yield to Carcass

Loin 25.30%

Butt 10.19%

Picnic 11.41%

Sparerib 4.83%

Ham 24.50%

Belly 16.31%

Jowl 1.35%

Neck Bones 1.70%

Tails 0.14%

Front Feet 0.97%

Hind Feet 1.24%

Cut Loss 2.06%

Table A-7: Jowl style and yields

Jowl Primal Styles:

#1 – Skinned Jowl

Jowl Components Packaging

Adjustment #1

Skinned Jowl Combo $0.80 78.78%

Skin 20.45%

Shrink 0.77%

Labor -

Total Percentage 100.0%

1/4" Trimmed Butt Primal to Untrimmed

Component % Value Total

1/4" Butt 86.67% $92.00 $79.74

T/Trace 2.41% $34.05 $0.82

Fat 5.93% $19.60 $1.16

Skin 4.99% $22.38 $1.12

Drop Loin $82.84

Trimmed Belly Primal to Untrimmed

Component % Value Total

Belly 98.14% $131.27 $128.83

42% Trim 1.86% $21.25 $0.40

Drop Loin $129.23