Frozen Beef Rib Ends Bone-In
Frozen rib end cuts with bone in, from the forward rib section. Classified HTS 0202.20.50.25 as other frozen bone-in rib cuts under quota note 3. End pieces retain rib bone classification.
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Import Tips & Compliance
• Distinguish from brisket ends to avoid misclass to 0202.30
• Document trim specs precisely
Related Products under HTS 0202.20.50.25
Frozen Bone-In Beef Short Ribs
Frozen rib cuts from bovine animals, including the rib bone, such as short ribs used for braising or barbecuing. Classified under HTS 0202.20.50.25 as frozen other cuts with bone in, specifically rib cuts, entered pursuant to U.S. note 3 quota provisions for countries like Australia or New Zealand. These are primal cuts from the rib primal section.
Frozen Beef Back Ribs Bone-In
Frozen bovine back ribs with bone in, from the upper rib section, often used for smoking or roasting. Falls under HTS 0202.20.50.25 as frozen rib cuts with bone in, subject to quota entry provisions in additional U.S. note 3. These are wholesale primal cuts distinguished by rib bone presence.
Frozen Bone-In Beef Chuck Ribs
Frozen rib sections from the chuck primal with bone in, suitable for slow cooking. HTS 0202.20.50.25 covers these as frozen other bone-in rib cuts entered under U.S. note 3 provisions for quota countries. Bone presence defines classification over boneless alternatives.
Frozen Beef Plate Short Ribs Bone-In
Frozen short ribs from the beef plate with bone in, popular for Korean BBQ. Classified in HTS 0202.20.50.25 for frozen bone-in rib cuts under quota provisions of U.S. note 3. These are specific rib primal cuts retaining bone.
Frozen Bone-In Ribeye Lip-On Ribs
Frozen rib cuts with bone in and lip-on (full ribeye flap), used for premium roasting. HTS 0202.20.50.25 applies to these quota-eligible frozen rib cuts with bone. Lip-on distinguishes from trimmed versions but remains bone-in rib.
Frozen Beef English Cut Short Ribs
Frozen English-style short ribs with bone in, cut across the bone for even cooking. Under HTS 0202.20.50.25 as frozen bone-in rib cuts pursuant to U.S. note 3 quotas. Style of cut doesn't change primal rib classification.