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.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If untrimmed rib primal cut
Specific rib cuts with bone in use 0201.20.40; 'other' for non-rib bone-in.
If boneless short ribs
Boneless versions classified under other boneless cuts in 0201.30.
If prepared or preserved
Moves to Chapter 16 if cooked, cured, or otherwise unfit for immediate consumption.
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Import Tips & Compliance
• Obtain USDA FSIS prior approval and ensure chill chain integrity to avoid spoilage claims
• Label with full net weight including bone; dutiable weight covers entire contents
• Avoid misclassification as primal ribs (0201.20.40) by specifying fabrication details
Related Products 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.
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.