Supply Chain Procurement Resources
This page is intended as a quick reference guide for operators and professionals in the supply chain who are buying and selling beef at volume.
As a contractor to the Beef Checkoff, the Beef. It’s What’s For Dinner. brand does not sell any beef products. If you are looking to bulk order beef, please contact your beef vendor(s). If you are a consumer looking for a specific cut, we recommend reaching out to your local grocery store or butcher shop to purchase beef.
Wholesale Pricing Information
The Wholesale Price Update tool gives a unique, top-line view of weekly average reported wholesale prices on beef subprimal cuts. Charts are prepared using data from USDA Market News and the VMMeat® System by Meat Solutions. Search by cut and grade. And, you can sign up for weekly updates sent straight to your inbox.
Institutional Meat Purchase Specifications for Buying and Selling Beef
The United States Department of Agriculture (USDA) through its Agricultural Marketing Service (AMS) develops and maintains the Institutional Meat Purchase Specifications (IMPS) for meat and meat products and fresh beef is Series 100.
Reference this document for a full list of beef item numbers and additional information on topics including:
- Added ingredients
- Mechanical tenderization
- Aging • State of refrigeration
- Fat thickness levels
- Portion thickness and weight tolerances
Series 100 IMPS
Weight Range By Cut
One very helpful resource in the Series 100 IMPS document is this chart of weight range by cut. As USDA notes in their document, the following weight ranges are intended as guidelines. Carcass weights are not necessarily related to the weight of cuts within their respective weight ranges. And, other weights or ranges may be specified during ordering.
Find Cut Details
Weight Range By Cut
UPC and IMPS/NAMP Number
Cross-Reference Guide
While IMPS numbers are assigned for wholesale beef sales, U.P.C. codes are also assigned for cuts designated for retail sale. A cross-reference guide for these numbers is provided via MeatTrack.com, which requires a login. Once logged in, click on ‘Beef’ under the URMIS drop down. Here are highlights from the MeatTrack.com guide.