Originally Posted by Slamdunkpro
That's the issue with IMPS numbers - IMPS only designates primal cuts.
IMPS goes down to the sub-primal level. For instance in beef, brisket is a primal while point and flat are subprimals. My understanding with swine, having far fewer primals, the entire shoulder is a primal, with butt and picnic being sub-primals.