0201.20.50.75 - Flank or plate cuts 🖩

This classification pertains to flank or plate cuts of bovine animals, fresh or chilled, that are entered under specific provisions outlined in additional U.S. note 3 to Chapter 2. These cuts are distinct from other bone-in portions of bovine meat. The classification is reached by navigating through several levels of detail, beginning with fresh or chilled bovine meat, then narrowing to other cuts with bone in, and finally to those meeting the criteria of additional U.S. note 3.

The flank and plate cuts are differentiated from their siblings by their anatomical origin and characteristic shape. For instance, rib cuts (0201.20.50.25) originate from the rib cage, while chuck cuts (0201.20.50.35) are from the shoulder area, and loin cuts (0201.20.50.45) are from the back. Hip cuts (0201.20.50.65) are derived from the hindquarters' hip region. This specific category, "Flank or plate cuts," isolates meat from the abdominal and lower chest regions, which typically exhibit a different muscle structure and fat distribution compared to the aforementioned sibling categories.

As this is a leaf node within the HTS classification system, there are no further subdivisions. Therefore, the classification of flank or plate cuts relies on accurately identifying these specific anatomical portions of the bovine animal and ensuring compliance with the entry requirements stipulated by additional U.S. note 3. Importers must verify that the submitted product aligns with the established definition of flank and plate cuts and meets any other stipulated documentation or quantity thresholds to be correctly classified under 0201.20.50.75.