0201.20.50.35 - Chuck cuts 🖩

This HTS classification, 0201.20.50.35, specifically identifies "Chuck cuts" of fresh or chilled bovine meat that have bone in. This category falls under the broader heading of "Other cuts with bone in" within the "Meat of bovine animals, fresh or chilled" chapter. It is further refined by being described in additional U.S. note 3 to this chapter and entered pursuant to its provisions, indicating specific regulatory or trade considerations that apply.

The distinction of chuck cuts from other sibling categories lies in their anatomical origin and typical butchering. While rib cuts (0201.20.50.25), loin cuts (0201.20.50.45), hip cuts (0201.20.50.65), and flank or plate cuts (0201.20.50.75) represent distinct primal and sub-primal sections of the bovine carcass, chuck cuts are derived from the shoulder area. This region is characterized by a higher proportion of connective tissue and marbling compared to more tender cuts like the loin or rib. The classification as "Other" at this level signifies that it does not fit into more specific, pre-defined sub-classifications within the "Other cuts with bone in" group, beyond the general description of chuck cuts.

As a leaf node, this classification does not have further subcategories. Therefore, the practical classification criteria for this code are primarily based on the anatomical identification of the cut as being from the bovine shoulder area, the presence of bone, and its fresh or chilled state. The application of additional U.S. note 3 is a critical factor that must be met for goods to be correctly classified under this specific tariff line, often related to import quotas or specific trade agreements.