Bone-In Beef Chuck Roast, Fresh Chilled
Fresh or chilled bone-in chuck roast from bovine shoulder, with bone in, entered pursuant to U.S. note 3 provisions. Falls under HTS 0201.20.50 as other bone-in cuts of fresh/chilled bovine meat. Ideal for pot roasts or slow cooking.
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More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If boneless chuck
Removing bone reclassifies to boneless cuts in 0201.30.30.
If Cooked or preserved meat falls under Chapter 16 preparations.
If frozen bone-in chuck
Freezing changes to 0202.30.50 for frozen bone-in cuts.
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Import Tips & Compliance
• Confirm quota availability via USTR; Argentina limited to 20,000 MT additional lean trimmings
• Label precisely as 'bone-in chuck'; provide veterinary certificates to avoid FSIS rejection
Related Products under HTS 0201.20.50
Bone-In Beef Short Ribs, Fresh Chilled
Fresh or chilled bone-in beef short ribs from bovine animals, cut with bone in, meeting U.S. note 3 quota provisions for beef imports. Classified under HTS 0201.20.50 as other cuts with bone in, described in additional U.S. note 3. These are primal cuts suitable for grilling or braising.
Bone-In Beef Neck Clod, Fresh Chilled
Fresh or chilled bone-in beef neck clod, a lesser primal cut with bone, pursuant to U.S. note 3. Under HTS 0201.20.50 as other bone-in fresh bovine meat cuts. Used for ground beef or stew.
Bone-In Beef Flank, Fresh Chilled
Fresh or chilled bone-in beef flank cuts, quota under U.S. note 3. HTS 0201.20.50 covers these other bone-in bovine meat products.
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.
Bone-In Beef Plate Short Ribs, Fresh Chilled
Fresh or chilled bone-in short ribs from beef plate, entered under U.S. note 3 provisions. HTS 0201.20.50 covers these as other bone-in bovine cuts. Popular in Asian cuisine for braising.
Bone-In Beef Heel of Round, Fresh Chilled
Fresh or chilled bone-in heel of round from bovine hindquarter, quota-eligible under U.S. note 3. HTS 0201.20.50 for other bone-in cuts. Tough cut for slow cooking.