Other
Meat of bovine animals, fresh or chilled: > Other cuts with bone in: > Described in general note 15 of the tariff schedule and entered pursuant to its provisions: > Other
Duty Rate (from China)
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Articles the product of any country, as provided for in subdivision (aa)(ii) of U.S. note 2 to this subchapter
Products classified under HTS 0201.20.06.00
Fresh Bone-In Beef Heel of Round
Bone-in heel of round, fresh. HTS 0201.20.06.00.
Chilled Bone-In Beef Flatiron Steak
Bone-in flatiron from chuck, chilled. 0201.20.06.00.
Fresh Bone-In Beef Denver Cut
Bone-in Denver steak from chuck eye, fresh. Other bone-in USMCA 0201.20.06.00.
Fresh Bone-In Beef Chuck Roast
A fresh or chilled cut of beef from the chuck primal, including the bone, suitable for roasting or slow cooking. Classified under HTS 0201.20.06.00 as other bone-in cuts of bovine meat described in general note 15 (USMCA provisions) and entered accordingly. Excludes primal cuts like loin or rib but covers processed cuts like this roast.
Chilled Bone-In Beef Short Ribs
Fresh or chilled beef short ribs with bone in, from the plate or chuck area, popular for braising. Falls under HTS 0201.20.06.00 as other bone-in cuts entered pursuant to USMCA provisions in general note 15. Not a primal cut but a fabricated sub-primal.
Fresh Bone-In Beef Brisket Whole
Whole fresh or chilled beef brisket with bone in, from the breast primal, used for smoking or corning. HTS 0201.20.06.00 covers this as other bone-in cuts under USMCA entry provisions. Bone-in status distinguishes from boneless brisket.
Chilled Bone-In Beef Plate Skirt Steak
Bone-in skirt steak from the beef plate, fresh or chilled, ideal for fajitas. Classified in HTS 0201.20.06.00 for other bone-in bovine cuts pursuant to general note 15. Excludes specified cuts like tenderloin.
Fresh Bone-In Beef Neck Clod
Bone-in beef neck clod, fresh or chilled, used for stewing or ground beef. Under HTS 0201.20.06.00 as other bone-in cuts entered per USMCA note 15. Neck cuts not specified elsewhere in hierarchy.
Fresh Bone-In Beef Flanken Ribs
Cross-cut bone-in flanken ribs, fresh or chilled, Korean BBQ style. Classified as other bone-in under HTS 0201.20.06.00 per USMCA entry. Fabrication distinguishes from whole ribs.
Chilled Bone-In Beef Shank Center Cut
Center-cut bone-in beef shank, chilled, for soups. HTS 0201.20.06.00 for other bone-in bovine cuts via note 15. Not primal shank.
Fresh Bone-In Beef Shoulder Clod
Bone-in shoulder clod roast, fresh. Other bone-in under 0201.20.06.00 USMCA.
Chilled Bone-In Beef Inside Skirt
Bone-in inside skirt steak, chilled. HTS 0201.20.06.00 other bone-in USMCA.
Fresh Bone-In Beef Blade Roast
Bone-in blade roast from chuck, fresh. 0201.20.06.00 other USMCA.
Chilled Bone-In Beef Teres Major
Bone-in teres major cut, chilled. Other bone-in 0201.20.06.00.
Chilled Bone-In Beef Arm Chuck
Fresh or chilled arm chuck with bone, a subprimal for pot roast. HTS 0201.20.06.00 applies to this other bone-in cut under general note 15 provisions. Fits after specified cuts like strip loin.