Bone-In Goat Rib Plate Chilled
Chilled bone-in rib plate from goats, economical cut for grilling. Covered by HTS 0204.22.40.00 for other sheep/goat bone-in meat fresh/chilled.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If frozen form
Freezing reclassifies to frozen other bone-in goat/sheep cuts.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• FSIS import permit mandatory; watch dutiable weight rules for containers
• Quota tracking via USTR for UK/other (52k/13k MT)
Related Products under HTS 0204.22.40.00
Bone-In Goat Flank Steak Fresh
Fresh bone-in goat flank steak equivalent. 0204.22.40.00 classification.
Bone-In Lamb Shoulder Fresh
Fresh bone-in lamb shoulder cuts from sheep, typically including the upper foreleg with bone intact, suitable for roasting or slow cooking. Classified under HTS 0204.22.40.00 as other cuts with bone in of sheep meat that is fresh or chilled, excluding specific cuts like legs, chucks, or ribs. Meets chapter criteria for fresh sheep meat unfit for exclusions like human consumption unsuitability.
Bone-In Lamb Neck Trim Chilled
Chilled bone-in lamb neck trim pieces. HTS 0204.22.40.00 other cuts.
Bone-In Lamb Neck Fresh Chilled
Fresh or chilled bone-in lamb neck pieces from sheep, valued for braising due to connective tissues and bone. Falls under HTS 0204.22.40.00 for other sheep meat cuts with bone in, fresh/chilled, not matching specific carve-outs like shanks.
Bone-In Mutton Breast Fresh
Fresh bone-in breast cuts from mature sheep (mutton), a flavorful section with ribs and bone for barbecuing. HTS 0204.22.40.00 covers other bone-in sheep meat fresh/chilled, encompassing mutton as sheep meat per tariff terms.
Bone-In Lamb Flank Fresh Chilled
Fresh or chilled bone-in lamb flank from sheep abdominal area, often used in stews. Classified in HTS 0204.22.40.00 as other sheep cuts with bone in, fresh/chilled, excluding enumerated prime cuts.