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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If deboned short ribs
Deboning changes to specific boneless rib cuts subheading.
If frozen short ribs
Frozen bone-in ribs under 0208.10 other frozen cuts.
If cooked/preserved ribs
Prepared veal ribs exclude from fresh meat headings per notes.
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
• Provide slaughter date to confirm veal age <4 months; vacuum pack for chill
• Avoid trimming that removes bone, risking boneless reclass
Related Products 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.