0201.20.50.65 - Hip cuts 🖩

This HTS category, 0201.20.50.65, specifically classifies hip cuts of bovine animals that are fresh or chilled. These cuts are defined as those containing bone and fall under the broader classification of "Other cuts with bone in" within the meat of bovine animals section. The inclusion of "Hip cuts" as a distinct sub-classification is crucial for accurate tariff application.

To distinguish this category from its siblings, it is important to note that while all fall under "Other cuts with bone in" and are described in additional U.S. note 3, they represent distinct anatomical sections of the bovine carcass. For instance, rib cuts, chuck cuts, loin cuts, and flank or plate cuts represent different primal and sub-primal cuts, each with unique characteristics and market value. Hip cuts are differentiated from these by their specific location on the animal, typically encompassing the portion of the hindquarter containing the hip bone and associated musculature.

As a leaf node in the HTS database, 0201.20.50.65 does not have further subdivisions. Therefore, classification under this code relies on the precise identification of the product as a hip cut of fresh or chilled bovine meat with bone in, meeting the criteria outlined in additional U.S. note 3. Importers must ensure that the specific cuts presented for clearance correspond to the anatomical definition of a hip cut to ensure correct duty assessment and compliance.