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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If rump or aitchbone cuts
Rump-end loin variations classify under separate bone-in subheading 0201.20.10.
If prepared or preserved
Cooked or preserved loin cuts move to Chapter 16 prepared meats.
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Import Tips & Compliance
• Specify internal temp <40°F on docs to confirm chilled status
• Use correct statistical suffix for origin tracking (e.g
• Australia vs
• Other)
• Avoid trimming bone excessively pre-entry to prevent boneless reclassification
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.
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.
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.