0201.20 - Other cuts with bone in:
Sub-classifications
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0201 2080
Overview
This HTS category, 0201.20, specifically encompasses cuts of bovine meat that contain bone and are presented in a fresh or chilled state. It serves as a distinct classification for these specific types of beef cuts within the broader Chapter 2, which deals with meat and edible offal of animals.
To understand its position, it's crucial to differentiate 0201.20 from its siblings. While 0201.10 covers entire carcasses and half-carcasses, and 0201.30 is reserved for boneless cuts of bovine meat, 0201.20 focuses exclusively on cuts where the bone is an integral part of the product. This distinction is based on the physical presence of bone within the meat portion.
Within this category, further subdivisions exist to refine classification. The general note 15 provision indicates specific requirements or exemptions that might apply to certain imports of these bone-in cuts. Similarly, the additional U.S. note 3 offers further clarification or specific entry conditions relevant to U.S. customs procedures for these products. Finally, the residual category 0201.20.80 captures any bone-in bovine meat cuts not specifically enumerated by the preceding sub-classifications, acting as a catch-all for remaining eligible items.