Fresh or chilled bone in veal cuts
Meat of bovine animals, fresh or chilled: > Other cuts with bone in: > Described in additional U.S. note 3 to this chapter and entered pursuant to its provisions: > Other > Fresh or chilled bone in veal cuts
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 0201.20.50.15
Bone-In Veal Rib Rack
A fresh or chilled rack of veal ribs with bones intact, typically cut from the primal rib section of young calves. Classified under HTS 0201.20.50.15 as other bone-in veal cuts described in additional U.S. note 3, entered pursuant to its provisions for countries like Australia or New Zealand within quota limits.
Bone-In Veal Loin Chops
Fresh or chilled veal loin chops with bone in, derived from the short loin primal of veal carcasses. Falls under HTS 0201.20.50.15 for other fresh/chilled bone-in veal cuts entered under quota provisions in additional U.S. note 3.
Bone-In Veal Shoulder Clod
Fresh or chilled bone-in shoulder clod from veal, a primal cut retaining shoulder blade bone for flavor. HTS 0201.20.50.15 applies to such other bone-in veal cuts under U.S. quota note 3 provisions for eligible origins.
Bone-In Veal Leg Shank
Fresh or chilled veal hindshank with bone in, from the lower leg portion valued for slow cooking. Classified in HTS 0201.20.50.15 as bone-in veal cuts under quota entry per additional U.S. note 3.
Bone-In Veal Brisket
Fresh or chilled whole brisket from veal with rib bones attached, a flavorful pectoral cut. HTS 0201.20.50.15 covers this as other bone-in chilled veal cuts pursuant to quota provisions.
Bone-In Veal Chuck Roll
Fresh or chilled bone-in chuck roll from veal shoulder/neck area, retaining blade bones. Under HTS 0201.20.50.15 for quota-eligible bone-in veal cuts in fresh/chilled form.
Bone-In Veal Short Ribs
Fresh or chilled veal short ribs with bones, cut from plate/rib primals of young bovine. HTS 0201.20.50.15 designates these other bone-in chilled veal cuts under U.S. import quota.
Bone-In Veal Neck Ring
Fresh or chilled veal neck cut in ring form with cervical bones included, ideal for braising. Classified HTS 0201.20.50.15 as bone-in veal under chapter note 3 quota provisions.
Bone-In Veal Flanken Ribs
Fresh or chilled veal flanken-style ribs cut across bones for Korean BBQ, bone-in. HTS 0201.20.50.15 for such other chilled bone-in veal cuts via quota entry.
Bone-In Veal Arm Chuck
Fresh or chilled bone-in arm portion of veal chuck, including humerus bone for roasting. Under HTS 0201.20.50.15 as quota-eligible other bone-in veal cuts.