Bone-In Beef Arm Chuck, Trimmed Chilled
Shoulder clod/arm chuck bone-in, processed trimmed, chilled. HTS 0201.20.04.00 for USMCA processed other bone-in bovine. Popular for pot roasts.
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Import Tips & Compliance
• Weight declarations must include bone per US note; no fat/bone allowances
• Quota tracking software recommended for multi-source imports
Related Products under HTS 0201.20.04.00
Bone-In Beef Shoulder Blade, Trimmed Chilled
Shoulder blade bone-in processed trimmed chilled. 0201.20.04.00.
Bone-In Beef Tail Cut, Processed
Oxtail equivalent bone-in processed chilled. HTS 0201.20.04.00 GN15.
Bone-In Beef Cross-Rib, Processed Chilled
Cross-rib chuck bone-in processed, chilled. 0201.20.04.00 other.
Bone-In Beef Chuck Roast, Processed Fresh Chilled
A bone-in cut from the beef chuck primal, processed by trimming excess fat and membrane while retaining the bone, supplied fresh or chilled. Classified under HTS 0201.20.04.00 as other bone-in cuts described in general note 15 (USMCA provisions) that are processed. Meets criteria for fresh/chilled bovine meat with bone in, entered pursuant to USMCA.
Bone-In Beef Short Ribs, Trimmed Fresh Chilled
Plate short ribs with bone in, processed through trimming and cleaning, provided fresh or chilled for retail or foodservice. Falls under HTS 0201.20.04.00 for processed other bone-in bovine cuts under general note 15 provisions. Processing distinguishes it from untrimmed primal cuts.
Bone-In Beef Plate, Processed Chilled
Beef plate with bone in, processed via fat trimming and portioning, chilled. Classified in HTS 0201.20.04.00 for USMCA-entered processed bone-in other cuts. Processing enhances yield for importers.