0201.20.50.45 - Loin cuts

This classification pertains to loin cuts of bovine animals that are fresh or chilled, possessing bone. These cuts originate from the lumbar region of the carcass, generally situated between the rib and the hip. They are distinct from other bone-in cuts due to their specific anatomical location and the meat quality typically associated with this primal cut.

Distinguishing this category from its siblings, rib cuts are derived from the thoracic vertebrae, while chuck cuts come from the shoulder and neck area. Hip cuts are from the hindquarter, specifically the sirloin and round. Flank and plate cuts are from the abdominal region. Loin cuts are characterized by their tenderness and are often sought after for premium steak preparations.

As this is a leaf node, there are no further subcategories. The classification of a cut as "loin" will depend on its precise anatomical origin within the bovine carcass and its presentation with the bone still attached. Importers should ensure that the submitted documentation accurately reflects the cut's designation to avoid classification discrepancies.