Fresh Bone-In Beef Arm Chuck Roast
Bone-in arm chuck roast from the shoulder clod, fresh or chilled, HTS 0201.20.80.90 other bone-in cuts. Versatile for pot roasting.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
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
• Label as 'arm chuck' to differentiate from blade or 7-bone chuck
• Use refrigerated containers only; ambient risks spoilage and reclass
• Track quarterly quota usage for Argentina lean trimmings if applicable
Related Products under HTS 0201.20.80.90
Fresh Bone-In Beef Short Ribs
Fresh or chilled beef short ribs with bone in, typically cut from the plate or brisket primal, classified under HTS 0201.20.80.90 as other bovine cuts with bone in, not specified elsewhere. These ribs are popular for braising and barbecue due to their rich marbling and flavor.
Chilled Bone-In Beef Chuck Blade Steaks
Bone-in blade steaks from the beef chuck primal, fresh or chilled, falling under HTS 0201.20.80.90 as other cuts with bone in. These are flavorful, economical cuts used for pot roasts or grilling.
Fresh Bone-In Beef Brisket Whole
Whole brisket with bone in, fresh or chilled from the breast primal of bovine animals, under HTS 0201.20.80.90 as other bone-in cuts. Ideal for smoking or slow cooking.
Chilled Bone-In Beef Plate Short Ribs
Bone-in short ribs from the beef plate, chilled for retail, classified in HTS 0201.20.80.90 as other bone-in bovine cuts. Known for high collagen content perfect for braising.
Fresh Bone-In Beef Neck Cuts
Bone-in neck portions of beef, fresh or chilled, under HTS 0201.20.80.90 as other unspecified bone-in cuts. Often used in stews or ground after trimming.
Chilled Bone-In Beef Flanken Ribs
Flanken-cut short ribs with bone in across multiple ribs, chilled, classified under HTS 0201.20.80.90 as other bone-in bovine meat cuts. Popular in Korean BBQ.