Chilled Bone-In Beef Rump Hip Cut
Chilled bone-in rump portion from the bovine hip, a primal cut used for roasts or steaks. Falls under HTS 0201.20.50.65 for other bone-in hip cuts described in U.S. note 3, ensuring compliance with chapter exclusions for unfit products.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If specifically a sirloin strip
General hip cuts use 0201.20.50.65; specific sirloin butt strips enter under 0201.20.30.
If for certain lean trimmings entered under additional provisions
Hip cuts are 0201.20; lean beef trimmings from Argentina use statistical suffixes like 0201.30.5091.
If dried or dehydrated
Fresh/chilled in Chapter 02; drying moves to Chapter 07 for dried leguminous vegetables, but meat to other chapters.
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Import Tips & Compliance
• Track quarterly quotas for countries like Argentina (20,000 MT additional lean trimmings under note 3)
• Label clearly as 'hip cut' with bone in to match subheading; misdescription risks reclassification
• Ensure temperature logs for chilled status to prevent shifting to frozen HTS codes
Related Products under HTS 0201.20.50.65
Fresh Bone-In Beef Round Hip Cut
A fresh or chilled bone-in cut from the hip section of bovine round, typically including the sirloin tip and rump areas. Classified under HTS 0201.20.50.65 as a hip cut with bone in, entered pursuant to U.S. note 3 provisions for specific country quotas. It meets chapter definitions for fresh bovine meat unsuitable for processing exclusions.
Fresh Bone-In Beef Sirloin Tip Hip Cut
Fresh bone-in sirloin tip from the bovine hip round, valued for slow cooking. HTS 0201.20.50.65 covers other hip cuts with bone in under quota provisions, excluding chapter items like animal guts or fats.
Chilled Bone-In Beef Knuckle Hip Cut
Chilled bone-in knuckle from the hip/round area of beef carcass, a subprimal for fabrication. Classified in 0201.20.50.65 as other hip cuts with bone, pursuant to chapter note 3 quotas for bovine meat.
Fresh Bone-In Beef Aitchbone Hip Cut
Fresh bone-in aitchbone (pelvic bone) hip cut from bovine hindquarter. HTS 0201.20.50.65 designates it as other bone-in hip cuts under U.S. import quota provisions, fitting chapter scope for fresh meat.
Chilled Bone-In Beef Flank Hip Adjoining Cut
Chilled bone-in cut adjoining hip and flank from beef round. Meets 0201.20.50.65 for other hip cuts with bone in, entered per quota notes, excluding chapter-prohibited unfit meats.