Chilled Bone-In Prime Beef Short Loin
An elite cut from the short loin primal including the bone, known for exceptional tenderness and marbling, chilled for optimal quality retention. Falls under HTS 0201.20.02.00 due to its status as a processed high-quality beef cut with bone in, compliant with general note 15 import provisions. Ideal for steakhouses demanding premium, bone-in portions.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If unprocessed or not high-quality
Lesser quality or unprocessed bone-in cuts enter under general other cuts without GN15 premium designation.
If boneless
Removal of bone classifies it as boneless high-quality beef cuts under a separate subheading.
If dried or dehydrated
Drying processes remove it from fresh/chilled fresh meat chapter to dried legumes/vegetables, but not applicable for beef.
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Import Tips & Compliance
• Obtain prior approval from USDA FSIS for high-quality beef entries; label clearly with bone-in status and processing details; avoid misclassification as boneless to prevent duty adjustments
Related Products under HTS 0201.20.02.00
Chilled Bone-In Ribeye Beef Roast
A premium cut of beef from the rib primal, featuring the bone for enhanced flavor during cooking, sourced from high-quality bovine animals and chilled to preserve freshness. Classified under HTS 0201.20.02.00 as a high-quality beef cut with bone in, entered pursuant to general note 15 provisions for processed premium meats. It meets the criteria for superior marbling and tenderness typical of export-grade ribeye roasts.
Chilled Bone-In Beef Tenderloin Tail-On
Premium tenderloin cut retaining the bone at the tail end for authenticity and flavor, chilled immediately post-slaughter. HTS 0201.20.02.00 applies as a high-quality processed bone-in cut under general note 15, distinguished by superior grading and export standards. Used in gourmet roasting and fine dining preparations.
Chilled Bone-In Angus Beef Chuck Eye Roast
High-marbling Angus beef chuck eye roast with bone in, chilled for premium market export. Classified in HTS 0201.20.02.00 for processed high-quality bone-in cuts pursuant to GN15, reflecting its breed-specific quality and processing. Popular for slow-cooking applications in upscale retail.
Chilled Bone-In Wagyu Beef Sirloin Steak
Luxury Wagyu sirloin steak portion with bone in, highly marbled and chilled to maintain intramuscular fat integrity. HTS 0201.20.02.00 covers this as a processed high-quality bone-in bovine cut under general note 15 provisions. Sought after for its melt-in-mouth texture in international markets.
Chilled Bone-In Grass-Fed Beef Rib Roast
Premium grass-fed rib roast with bone in, chilled for export, emphasizing natural feeding for lean quality. Under HTS 0201.20.02.00 as high-quality processed bone-in cut per GN15, due to its superior taste profile and standards. Preferred by health-conscious premium buyers.
Chilled Bone-In Beef Strip Loin
Whole bone-in strip loin from prime beef, chilled post-processing for high-end butchers. HTS 0201.20.02.00 designates it as high-quality bone-in cut processed under general note 15. Known for consistent quality in New York strip production.