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.
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• Precise cutting diagrams in invoices to justify 'other cuts' classification
• Full weight declaration includes hide/skin if present per notes
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.
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.
Chilled Bone-in Beef Heel of Round
Chilled heel portion with bone from round primal. 0201.20.80 other.