Fresh Bone-In Beef Brisket Whole
Whole fresh or chilled brisket with bone in from the breast primal, used for barbecuing or corning. HTS 0201.20.50.91 applies to this other bone-in cut entered under U.S. note 3 quota limits. Dutiable weight includes bone and fat per U.S. notes.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If specifically rump, aitchbone, or silver-side
Named hindquarter cuts have dedicated subheadings, separating from generic 'other'.
If cured, salted, or dried
Preservation processes move from fresh (0201) to meat preserved by salting/drying (0210).
If entered under special country provisions
Some origins like Canada have unlimited entry subheadings outside quota 'described in note 3'.
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
• Obtain FSIS import permit 10 days prior; bone-in briskets need certified pathogen-free slaughter facilities
• Label with primal nomenclature (NAMP/IMPS codes) to avoid disputes on 'other cuts' status
Related Products under HTS 0201.20.50.91
Fresh Bone-In Beef Forequarter Portions
Portioned forequarter bone-in cuts. HTS 0201.20.50.91.
Fresh Bone-In Beef Gooseneck Round
Gooseneck round cut bone-in fresh. HTS 0201.20.50.91.
Fresh Bone-In Beef Knuckle Bone
Sirloin knuckle with bone fresh/chilled. HTS 0201.20.50.91.
Fresh Bone-In Beef Chuck Roast
A fresh or chilled cut of beef from the chuck primal, including the bone, typically used for pot roasts or slow cooking. Classified under HTS 0201.20.50.91 as other bone-in cuts of bovine meat described in additional U.S. note 3, entered pursuant to its provisions for quota-limited imports. Excludes retail-ready vacuum-packed products.
Fresh Bone-In Beef Short Ribs
Fresh or chilled beef short ribs with bone in, sourced from the plate or chuck area, popular for braising. Falls under HTS 0201.20.50.91 for other bone-in bovine cuts under quota provisions of additional U.S. note 3. Not suitable for human consumption if unfit per chapter exclusions.
Fresh Bone-In Beef Shank
Fresh or chilled fore or hind shank cuts with bone in, ideal for soups and stews due to marrow content. Classified in HTS 0201.20.50.91 as other bone-in bovine meat under quota entry provisions. Excludes products unfit for consumption per chapter note (a).