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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If deboned into trimmings
Removal of bone changes classification from bone-in cuts (0201.20) to boneless beef trimmings (0201.30).
If frozen instead of fresh/chilled
Freezing moves the product from fresh/chilled Chapter 02 heading 0201 to frozen heading 0202.
If cut from carcass weight over 70%
High-value prime cuts from heavy carcasses fall under 0201.10, not quota-limited 'other cuts'.
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
• Confirm origin country quota availability under U.S. note 3 before shipment; exceedance triggers higher duties
• Provide USDA veterinary certificate and slaughterhouse details; bone-in cuts require bone-in inspection protocols
• Avoid common pitfall of misclassifying boneless trimmings, which shift to 0201.30 subheadings
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 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).
Fresh Bone-In Beef Neck Cuts
Fresh or chilled bone-in neck or clod cuts from bovine animals, used for ground beef or stew meat. HTS 0201.20.50.91 covers these other cuts pursuant to U.S. note 3 quotas. Normal bone/fat not deducted from dutiable weight.