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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If frozen instead of fresh/chilled
Frozen bovine carcasses and cuts shift to heading 0201.10, separate from fresh/chilled.
If boneless
Bone-in requirement met here; boneless cuts fall under 0201.30 for other cuts.
If from non-USMCA country exceeding quota
USMCA-specific subheading; quota-limited frozen equivalent under 0202.20.
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Import Tips & Compliance
• Confirm USMCA origin with Certificate of Origin to qualify under general note 15 for duty-free entry
• Include full weight documentation; no allowances for bones or fat per US notes
• Check annual beef quotas for non-USMCA countries to avoid over-quota duties
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.
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.