Chilled Boneless Beef Neck Meat
Boneless beef neck trimmings, chilled for industrial use. Classed under 0201.30.80.90 as residual boneless fresh/chilled meat. Not premium or specified cuts.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
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Import Tips & Compliance
• Specify 'for further processing' if industrial to aid valuation
• Ensure no bone fragments via x-ray inspection certs
• Track calendar-year quotas closely near year-end
Related Products under HTS 0201.30.80.90
Fresh Boneless Beef Chuck Roast
A boneless cut from the shoulder of bovine animals, sold fresh or chilled without bones for retail cooking. Classified under HTS 0201.30.80.90 as other boneless fresh or chilled bovine meat, excluding specific cuts like tenderloin or sirloin. It fits the 'other' category due to not matching higher-specified subheadings.
Chilled Boneless Beef Brisket
Boneless brisket from the bovine breast, chilled for preservation without freezing, ideal for barbecuing. Falls under 0201.30.80.90 as other boneless fresh/chilled bovine meat not specified elsewhere. Excludes bone-in or premium cuts per HTS hierarchy.
Fresh Boneless Beef Shank Meat
Boneless beef shank trimmed from the leg, fresh or chilled, used for stews and soups. Classified in HTS 0201.30.80.90 as unspecified boneless bovine meat. Not covered by specific cuts like strip loin.
Chilled Boneless Beef Flank
Boneless flank steak from bovine abdominal muscles, chilled for retail sale. HTS 0201.30.80.90 covers this as other boneless fresh/chilled meat excluding enumerated premium cuts. Ensures proper hierarchy placement.
Fresh Boneless Beef Plate Short Ribs
Boneless short ribs from the beef plate, fresh or chilled for grilling. Fits 0201.30.80.90 as other boneless bovine meat not listed in prior subheadings. Distinguishes from bone-in ribs.
Chilled Boneless Beef Round Cuts
Assorted boneless cuts from the beef round primal, chilled for export. Under 0201.30.80.90 for miscellaneous boneless fresh/chilled bovine meat. Avoids overlap with specific round sub-cuts.