Bone-In Beef Ribeye Lip-On, Trimmed Chilled
Ribeye roll with bone and lip-on, processed by trimming and denuding, fresh chilled. HTS 0201.20.04.00 covers this as processed other bone-in bovine meat under USMCA. Bone inclusion keeps it from boneless headings.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If deemed high-value rib cut
Specific rib primal cuts have dedicated high-value subheadings.
If lip-off or boneless
Removing lip meat or bone changes to boneless other cuts.
Not sure which classification is right?
Our AI classifier can analyze your specific product and recommend the correct HTS code with confidence.
Import Tips & Compliance
• ,FSIS prior approval for facilities; common issue is temp excursion voiding chilled status
Related Products under HTS 0201.20.04.00
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Shoulder blade bone-in processed trimmed chilled. 0201.20.04.00.
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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.