0201.20.50.91 - Other

This HTS category, 0201.20.50.91, encompasses "Other" fresh or chilled meat of bovine animals, specifically cuts with bone in, that do not fall under the more specific descriptions provided in the preceding subcategories and are entered pursuant to additional U.S. note 3 to Chapter 2. It serves as a residual classification for bone-in bovine cuts that meet the general criteria of the parent heading but lack the precise characteristics to be classified as rib, chuck, loin, hip, flank, or plate cuts.

Unlike its sibling categories which delineate specific anatomical sections of the bovine carcass (e.g., rib cuts, chuck cuts, loin cuts), this category captures any other bone-in bovine cuts that are fresh or chilled. The key differentiator is the absence of classification under the more granular sibling categories, implying a less common or unassigned anatomical location or cut that still meets the basic requirements for this HTS code.

As this is a leaf node, there are no further subcategories. Therefore, the focus for classification under 0201.20.50.91 lies in meticulously examining the characteristics of the imported bovine meat and confirming it does not conform to any of the more specific descriptions of bone-in cuts listed at this level, while still satisfying the conditions of additional U.S. note 3. This category is intended for those instances where a specific, named cut cannot be identified.