Fresh Bone-In Beef Flanken Ribs
Thinly sliced across the bone from the beef plate or flank, fresh or chilled, popular in Korean BBQ. This product is a plate cut with bone in, fitting HTS 0201.20.50.75 under quota entry provisions.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If full rib cuts from rib primal
Rib primal cuts with bone in use earlier subheadings, not flank/plate.
If dried or dehydrated
Dried bovine meats shift to Chapter 07 for processed forms.
If cooked or prepared
Prepared or preserved flank/plate cuts enter under Chapter 16.
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
• Use correct statistical reporting number for quota tracking (e.g
• specific to origin)
• Ensure phytosanitary certificate confirms no BSE risk for bovine imports
• Document primal source as flank/plate to avoid misclassification as rib primal (0201.20.40)
Related Products under HTS 0201.20.50.75
Fresh Bone-In Beef Flank Steak
A fresh or chilled cut of beef from the flank primal, including the bone, typically used for grilling or broiling. It falls under HTS 0201.20.50.75 as a flank cut with bone in, described in additional U.S. note 3, entered pursuant to its provisions for countries like Australia or New Zealand within quota limits.
Chilled Bone-In Beef Plate Short Ribs
Chilled beef plate cut including ribs and bone, sourced from the plate primal, ideal for braising or smoking. Classified under HTS 0201.20.50.75 for bone-in plate cuts entered under U.S. note 3 quota provisions.
Fresh Bone-In Beef Skirt Steak from Flank
Bone-in skirt steak cut from the beef flank diaphragm, fresh for immediate use. This specific flank cut with bone aligns with HTS 0201.20.50.75 quota provisions.
Chilled Beef Plate Brisket End with Bone
The bone-in end portion of the beef plate near brisket, chilled for extended shelf life. Qualifies as a plate cut with bone in under HTS 0201.20.50.75, subject to chapter quota rules.
Chilled Bone-In Beef Plate Inside Skirt
Inside skirt muscle from the beef plate, cut with bone in, chilled. Fits HTS 0201.20.50.75 as a bone-in plate cut under U.S. note 3 import quotas.