0201.20.50.25 - Rib cuts

This classification covers specific rib cuts of bovine animals that are fresh or chilled. These cuts fall under the broader category of "Other cuts with bone in" within the "Meat of bovine animals, fresh or chilled" heading. To qualify for this classification, the rib cuts must also meet the criteria outlined in Additional U.S. Note 3 to Chapter 2, indicating they are entered under specific provisions related to this note.

The distinction between this "Rib cuts" category and its sibling categories, such as "Chuck cuts," "Loin cuts," "Hip cuts," and "Flank or plate cuts," lies in their anatomical origin and distinct cutting patterns. While all are "other cuts with bone in," "Rib cuts" specifically refers to the meat derived from the rib section of the bovine carcass, as opposed to those from the shoulder (chuck), back (loin), rear quarter (hip), or underside (flank or plate). This precise anatomical identification is crucial for accurate tariff classification.

As this classification is a leaf node, there are no further subcategories. Therefore, the focus for classification purposes is on ensuring the product is indeed a rib cut of fresh or chilled bovine meat, possesses bone, and adheres to the stipulations of Additional U.S. Note 3. Examples of typical rib cuts falling under this designation may include prime rib sections or ribeye roasts, provided they meet all the established criteria and are not otherwise specified in more detailed subheadings.