Chilled Boneless Veal Loin Chop
Boneless veal loin chops, chilled for preservation, offer a mild flavor and tenderness perfect for pan-frying or roasting. Classified under HTS 0201.30.50.15 for fresh or chilled boneless veal cuts entered per U.S. note 3 quotas. This excludes products unfit for consumption or those with bones.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If bone-in and quota-eligible
Bone-in versions under general quota subheadings like 0201.30.30; U.S. notes include bones in dutiable weight.
If frozen post-chilling
Frozen boneless veal moves to Chapter 0202, impacting specific duties and exempting fresh quota limits.
If prepared or preserved
Any salting, drying, or processing shifts to 0210, excluding fresh/chilled plain cuts.
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Import Tips & Compliance
• Use calibrated thermometers to confirm chilled temp (0-4°C); declare as 'chilled' not frozen to avoid reclassification
• Submit FSIS import permit and residue testing results for antibiotics/hormones common in veal production
• Track quarterly quota usage, especially for Argentina's additional lean trimmings provision, to prevent over-entry penalties
Related Products under HTS 0201.30.50.15
Fresh Boneless Veal Tenderloin
A premium cut from young bovine animals, this fresh boneless veal tenderloin is highly tender and lean, ideal for quick searing or grilling. It falls under HTS 0201.30.50.15 as fresh or chilled boneless veal cuts, subject to U.S. quota provisions in additional note 3 for bovine meat imports. The boneless nature and veal specification distinguish it from bone-in or adult beef cuts.
Fresh Boneless Veal Leg Inside Round
The inside round from veal legs, deboned and fresh, provides a lean cut suitable for slicing into escalopes or stewing. It qualifies under HTS 0201.30.50.15 as boneless veal cuts under quota provisions, distinct from adult beef rounds.
Chilled Boneless Veal Shoulder Clod
A boneless shoulder clod from veal, chilled and trimmed, ideal for slow cooking or grinding into premium veal products. Falls under HTS 0201.30.50.15 for quota-entered fresh/chilled boneless veal, excluding unfit products per chapter notes.
Fresh Boneless Veal Sirloin Tip
Freshly deboned veal sirloin tip, a versatile lean cut for roasting or stir-fries, sourced from young bovines. Classified in HTS 0201.30.50.15 as fresh boneless veal under U.S. quota rules, separate from adult sirloin.
Chilled Boneless Veal Knuckle
Boneless veal knuckle, chilled for freshness, used in osso buco or braises after trimming. HTS 0201.30.50.15 covers this quota-eligible chilled boneless veal cut, excluding animal byproducts.
Fresh Boneless Veal Strip Loin
Premium fresh boneless veal strip loin, tender and low-fat, for high-end cuisine. Under HTS 0201.30.50.15 for quota fresh veal cuts.