Chilled Beef Eye of Loin
Boneless eye of loin cut, chilled. Specific loin under 0201.30.50.45.
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Related Products under HTS 0201.30.50.45
Fresh Boneless Beef Tenderloin
A premium boneless cut from the loin of bovine animals, typically fresh or chilled, used for high-end steaks like filet mignon. Classified under HTS 0201.30.50.45 as a loin cut, meeting U.S. note 3 quota provisions for beef imports. Excludes bone-in products per chapter notes.
Chilled Beef Strip Loin Boneless
Boneless strip loin from beef cattle, chilled for preservation, ideal for New York strip steaks. Falls under 0201.30.50.45 as a specific loin cut entered per quota provisions in U.S. note 3. Distinguishes from other primal cuts.
Fresh Beef Short Loin Boneless
Boneless short loin cut, fresh or chilled, yielding porterhouse and T-bone steaks after portioning. HTS 0201.30.50.45 applies to this quota-eligible loin cut from bovine animals. Excludes unfit products per chapter exclusions.
Chilled Beef Top Loin Boneless
Boneless top loin (NY strip primal), chilled, a lean premium cut for retail and foodservice. Specifically a 'loin cut' under HTS 0201.30.50.45, subject to chapter quota entry provisions. Meets fresh/chilled criteria.
Fresh Angus Beef Loin End Boneless
Boneless loin end cut from Angus beef, fresh, used for roasts or steaks. Classed as loin cut in 0201.30.50.45 per U.S. quota rules, distinct from chuck or rib primals.
Chilled Grass-Fed Beef Tenderloin Loin
Premium grass-fed boneless tenderloin from loin, chilled for export. HTS 0201.30.50.45 for quota loin cuts; grass-fed doesn't alter classification.