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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If chilled longer and frozen post-entry
0201 for fresh/chilled only; post-import freezing reclassifies to frozen bone-in cuts in 0202.20.50.
If not qualifying under U.S. note 3 provisions
Subheading .65 is quota-specific; general other bone-in cuts use .5099 without quota entry.
If cured or treated beyond fresh/chilled
Fresh bovine meat stays in 0201; salting/pickling moves to prepared/preserved meats in 0210.
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Import Tips & Compliance
• Use USDA FSIS prior approval for country-specific imports; monitor USTR regulations
• Document as 'hip cut' not 'round' to avoid confusion with 0201.20.40 other cuts
• Avoid airtight containers unless declaring full contents weight per U.S. notes
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.
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.
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.