Chilled Boneless Bison Brisket
Whole boneless brisket from bison pectoral, chilled for barbecue smoking, leaner than beef equivalent. HTS 0201.30.80.10 applies to this other boneless chilled bison meat, outside specific cut descriptions. Key for foodservice imports.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If canned or prepared
Prepared/preserved sausages shift to Chapter 16.
If dehydrated
Dehydrated meat products classify under vegetables if processed similarly.
Not sure which classification is right?
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Import Tips & Compliance
• Declare exact primal origin; mislabeling as 'beef' risks quota violations
• Comply with HACCP plans for pathogen reduction in primal cuts
• File ACE entries with statistical suffix .10 for bison-specific tracking
Related Products under HTS 0201.30.80.10
Fresh Boneless Bison Ribeye Steaks
Premium ribeye steaks cut from the rib section of bison, fresh or chilled and boneless, sourced from North American bison herds. Classified under HTS 0201.30.80.10 as boneless bison meat of bovine animals, excluding cuts like tenderloin or sirloin specifically named elsewhere. This ensures proper tariff application for high-end butchered bison cuts.
Chilled Boneless Bison New York Strip Loins
Boneless strips cut from the short loin of bison, chilled for premium steakhouse use, meeting exact specifications for tenderness. Falls under HTS 0201.30.80.10 as 'other' boneless fresh/chilled bison meat, not qualifying for specific named cuts. Ideal for high-volume restaurant imports.
Fresh Boneless Bison Chuck Roasts
Boneless roasts from the bison chuck primal, fresh and vacuum-packed for retail, offering leaner alternative to beef. HTS 0201.30.80.10 covers this as other boneless fresh/chilled bison, distinct from bone-in or specific cuts. Popular for slow-cooking recipes.
Chilled Boneless Bison Flank Steaks
Lean flank cuts from bison, boneless and chilled, used for fajitas or stir-fries in ethnic cuisine. Classified in HTS 0201.30.80.10 as other boneless bison meat, fresh or chilled, per HTS hierarchy excluding named primals. Supports specialty meat markets.
Fresh Boneless Bison Shoulder Clods
Boneless shoulder clods from bison forequarter, fresh for pot roasts, providing economical bulk meat. Under HTS 0201.30.80.10 for other boneless fresh/chilled bison, as per bovine meat hierarchy. Favored by processors for further fabrication.
Fresh Boneless Bison Round Steaks
Sliced round steaks from bison hindquarter, fresh and boneless, for economical grilling. Covered by HTS 0201.30.80.10 as other boneless fresh bison meat per hierarchy. Supplies budget-conscious consumers.