Chilled Australian Bone-In Beef Ribs
Chilled bone-in rib cuts exported from Australia, meeting U.S. note 3 quota of 378,214 metric tons. HTS 0201.20.50.25 covers these other rib cuts with bone in entered pursuant to quota provisions. Popular for export markets.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If not under quota provisions
Non-quota rib cuts use different subheading for other bone-in cuts.
If frozen
Frozen equivalents fall under 0202.30 for frozen bone-in other cuts.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Track quarterly quota usage for Australia; enter early in calendar year to secure allocation
• Include exporter's quota certificate with commercial invoice
• Ensure ribs weigh under 14 kg/piece if applicable to subheading specifics
Related Products under HTS 0201.20.50.25
Fresh Bone-In Beef Short Ribs
Fresh or chilled bone-in rib cuts from bovine animals, specifically short ribs cut from the rib primal with bone attached. Classified under HTS 0201.20.50.25 as rib cuts with bone in, described in additional U.S. note 3, entered pursuant to its provisions. These are premium cuts suitable for braising or grilling.
Chilled Bone-In Beef Back Ribs
Chilled rib cuts from beef cattle featuring back ribs with bone in, sourced from the upper rib section. Falls under HTS 0201.20.50.25 for other rib cuts with bone in under U.S. note 3 provisions. Commonly used in barbecue preparations.
Fresh Bone-In Beef Prime Rib Roasts
Fresh bone-in rib cuts prepared as prime rib roasts from the ribeye area of bovine animals. Classified in HTS 0201.20.50.25 as other rib cuts with bone in under U.S. note 3 quota provisions. Ideal for high-end roasting.
Fresh Bone-In Beef English Cut Short Ribs
Fresh English-style cut short ribs with bone in, sliced across the bone from the rib section. Under HTS 0201.20.50.25 as rib cuts entered per U.S. note 3. Known for rich flavor in stews.