Fresh Bone-in Beef Brisket Whole
Whole fresh bone-in brisket from the pectoral cut of bovine animals, often used for smoking or braising. HTS 0201.20.80 covers this as other bone-in fresh/chilled bovine meat cuts, excluding named items. Dutiable weight includes all components per U.S. notes.
Import Duty Rates by Country of Origin
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 brisket
Removing bone changes to other boneless fresh cuts in 0201.10.50.
If other beef ribs
Specific rib definitions may apply narrower subheading 0201.20.60 over 'other'.
If salted or cured
Cured or preserved meat moves to 0210, excluding fresh/chilled scope.
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Import Tips & Compliance
• Track aggregate beef quotas by country (e.g
• 20k MT Argentina) to prevent duty penalties
• Provide slaughter and chill chain documentation; test for residues to meet FDA/APHIS rules
Related Products under HTS 0201.20.80
Bone-in Beef Short Ribs, Fresh
Fresh bone-in short ribs from bovine animals, typically cut from the plate or chuck primal, with bones attached for flavor during cooking. Classified under HTS 0201.20.80 as other fresh or chilled bovine cuts with bone in, excluding specific named cuts like tenderloin or ribs defined elsewhere. Not suitable for immediate human consumption if unfit per chapter exclusions.
Bone-in BeefChuck Blade Roast, Chilled
Chilled bone-in blade roast from the beef chuck primal, valued for slow cooking due to connective tissue around the bone. Falls under HTS 0201.20.80 as other fresh or chilled bovine cuts with bone in, not matching principal cuts. Excludes unfit products per chapter note (a).
Chilled Bone-in Beef Shank
Whole chilled bone-in beef shank from fore or hind legs, ideal for osso buco. Under 0201.20.80 for other fresh/chilled bone-in bovine meat. Dutiable per full weight including bone.
Fresh Bone-in Beef Flanken Ribs
Thin-sliced fresh flanken-style ribs with bone across multiple ribs from plate. HTS 0201.20.80 captures as other bone-in fresh bovine cuts. Excludes preserved forms.
Chilled Bone-in Beef Arm Chuck
Chilled bone-in arm portion from chuck primal, for pot roasts. 0201.20.80 for unspecified bone-in chilled bovine meat.
Fresh Bone-in Beef Tail On Brisket
Fresh brisket with tail bone attached. Other bone-in under 0201.20.80.