Frozen Bone-In Beef Plate Processed from China
Frozen beef plate ribs with bone in, processed for international shipment. Enters under HTS 0202.20.04.00 for other processed bone-in bovine cuts via general note 15.
Duty Rate — China → United States
Rate breakdown
PGA flags (4)Show detailsHide detailsAQ2USDA APHISRequiredFS4USDA FSISRequiredAM7USDA AMSMay be requiredFD3FDAMay be required
- AQ2
USDA APHIS · Required
USDA/Animal and Plant Health Inspection Service
APHIS data is required
Licenses & permits (4)
- APHIS PPQ import permit via eFile for regulated plants, plant products, plant pests or soil; check ACIR for conditions source
- Fresh fruits and vegetables imported under an APHIS permit and its conditions (7 CFR 319.56-3) source
- APHIS VS import permit (VS 16-3 application in eFile) for regulated animal products, organisms and vectors source
- Live animals and germplasm: APHIS VS import requirements and permit by species source
- FS4
USDA FSIS · Required
USDA/Food Safety and Inspection Service
FSIS data is required. applicable to all FSIS programs
Licenses & permits (3)
- Foreign inspection certificate from the exporting country's inspection system for each consignment source
- Product from an FSIS-eligible country and a foreign establishment certified as eligible source
- FSIS import inspection application for each shipment; reinspection at an official import establishment source
- AM7
USDA AMS · May be required
USDA/Agricultural Marketing Service
USDA/agriculture marketing service data related to organics may be required
- FD3
FDA · May be required
Food and Drug Administration
FDA prior notice data may be required 801(m)
Licenses & permits (3)
CBP HTS reference file, Nov 9, 2026 · licenses and permits are the usual requirements for that agency program; confirm with the agency for your product
AD/CVD cases
No active AD/CVD case lists this HTS number.
CBP AD/CVD case reference, Nov 10, 2026 · Federal Register checked Nov 10, 2026
Import Tips
• Cross-check against chapter exclusions like unfit meats or animal fats
• Use licensed customs brokers familiar with meat quotas for accuracy
• Maintain cold chain documentation from origin to prevent spoilage claims