Bone-In Beef Tenderloin Loin Cut
Premium fresh or chilled bone-in tenderloin portion from the beef loin, a highly tender muscle with attached vertebrae bone. Falls under HTS 0201.20.50.45 for quota-eligible bovine loin cuts with bone in, entered per U.S. note 3 provisions. Ideal for high-end Filet Mignon after trimming.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If rib cuts rather than pure loin
Rib-end loin blends may classify under 0201.20.30; depends on exact primal separation point.
If from high-value countries exceeding general quota
Certain premium cuts from quota-limited origins may enter under different subheading with higher duties.
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
• Confirm 'loin cut' definition via CBP rulings; ensure primal breakdown matches hierarchy
• Label with country of origin and quota statistical number (e.g
• for Argentina lean trimmings if applicable)
• Avoid common pitfall of misclassifying as rib-end; precise anatomical labeling required
Related Products under HTS 0201.20.50.45
Bone-In Beef Short Loin
Fresh or chilled bone-in short loin cuts from bovine animals, typically including the strip loin and tenderloin sections with bone attached. Classified under HTS 0201.20.50.45 as loin cuts with bone in, described in additional U.S. note 3, entered pursuant to its provisions for quota-controlled imports. These cuts are premium primal cuts used primarily for steaks like New York strip and filet mignon.
Chilled Bone-In Beef Sirloin Loin
Fresh or chilled bone-in sirloin end of the beef loin primal, including the gluteus muscles with pelvic bone attachment. Fits HTS 0201.20.50.45 for other loin cuts with bone in, subject to U.S. note 3 quota entry. Popular for sirloin steaks and roasts.
Premium Chilled Bone-In Beef Loin
High-quality fresh or chilled bone-in beef loin cuts from grass-fed bovine sources, with full bone inclusion. HTS 0201.20.50.45 covers these quota-controlled other loin cuts with bone in. Sourced from New Zealand or Australia for premium markets.
Beef Strip Loin with Bone In
Fresh or chilled bone-in strip loin (New York loin) from bovine short loin primal, featuring the longissimus dorsi muscle and attached bone. Classified in HTS 0201.20.50.45 as other loin cuts with bone in under U.S. note 3 quota provisions. Commonly fabricated into bone-in strip steaks.
Bone-In Full Beef Loin Primal
Complete fresh or chilled bone-in beef loin primal cut, encompassing short loin and sirloin with bone structure intact. HTS 0201.20.50.45 applies to these quota-entered loin cuts with bone in per additional U.S. note 3. Used by butchers for sub-primal breakdown.
Bone-In Beef Loin End Cuts
Fresh or chilled bone-in end cuts from beef loin primal, such as loin-tail or pin bone sections with bone. Under HTS 0201.20.50.45 as other loin cuts entered pursuant to quota provisions in U.S. note 3. Often used in value-added processing.