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Bone-In Beef Brisket, Fresh Chilled

Fresh or chilled bone-in beef brisket from bovine breast, subject to U.S. note 3 quota entry. Classified in HTS 0201.20.50 for other bone-in cuts of fresh/chilled bovine animals. Commonly used for barbecue or corned beef.

Import Duty Rates by Country of Origin

Origin CountryMFN RateCh.99 SurchargesTotal Effective Rate
πŸ‡¨πŸ‡³ChinaFree+7.5%7.5%
πŸ‡²πŸ‡½MexicoFreeβ€”Free
πŸ‡¨πŸ‡¦CanadaFreeβ€”Free
πŸ‡©πŸ‡ͺGermanyFreeβ€”Free
πŸ‡―πŸ‡΅JapanFreeβ€”Free
PGA flags (4)Show detailsAM7USDA AMSMay be requiredAQ2USDA APHISMay be requiredFD3FDAMay be requiredFS4USDA FSISMay be required
  • AM7

    USDA AMS Β· May be required Β· on some HTS numbers under this code

    USDA/Agricultural Marketing Service

    USDA/agriculture marketing service data related to organics may be required

    Licenses & permits (2)
    • NOP Import Certificate from the exporter's accredited certifier (Organic INTEGRITY), filed in ACE for each organic shipment source
    • Importer handling organic products must hold USDA organic certification unless exempt source
  • AQ2

    USDA APHIS Β· May be required Β· on some HTS numbers under this code

    USDA/Animal and Plant Health Inspection Service

    APHIS data is required

    Licenses & permits (4)
    • APHIS PPQ import permit via eFile for regulated plants, plant products, plant pests or soil; check ACIR for conditions source
    • Fresh fruits and vegetables imported under an APHIS permit and its conditions (7 CFR 319.56-3) source
    • APHIS VS import permit (VS 16-3 application in eFile) for regulated animal products, organisms and vectors source
    • Live animals and germplasm: APHIS VS import requirements and permit by species source
  • FD3

    FDA Β· May be required Β· on some HTS numbers under this code

    Food and Drug Administration

    FDA prior notice data may be required 801(m)

    Licenses & permits (3)
    • FDA prior notice for food shipments, filed via ACE or FDA PNSI before arrival source
    • FDA food facility registration for facilities that make, process, pack or hold the food source
    • FDA entry data in ACE with affirmation of compliance codes (registration, listing, approval numbers) source
  • FS4

    USDA FSIS Β· May be required Β· on some HTS numbers under this code

    USDA/Food Safety and Inspection Service

    FSIS data is required. applicable to all FSIS programs

    Licenses & permits (3)
    • Foreign inspection certificate from the exporting country's inspection system for each consignment source
    • Product from an FSIS-eligible country and a foreign establishment certified as eligible source
    • FSIS import inspection application for each shipment; reinspection at an official import establishment source

CBP HTS reference file, Nov 9, 2026 Β· licenses and permits are the usual requirements for that agency program; confirm with the agency for your product

Alternative Classifications

This product could be classified differently depending on its characteristics or intended use.

0201.30.10Higher: 11.5% vs 7.5%

If boneless brisket

Boneless version under 0201.30.10 as other boneless fresh/chilled cuts.

0201.20.10Higher: 11.5% vs 7.5%

If specific high-value cuts like tenderloin

Premium named cuts like tenderloin go to 0201.20.10, not 'other'.

0210Higher: 14.8% vs 7.5%

If salted or cured

Salting/curing excludes from fresh/chilled, moving to 0210 meat preparations.

Not sure which classification is right?

The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code β€” and can price the duty on it in the same conversation.

Import Tips & Compliance

β€’ Use statistical reporting numbers for tracking quota usage; monitor quarterly limits for Argentina

β€’ Ensure no allowance for bones/fat in duty assessment per U.S. notes