0201.30 - Boneless:
Sub-classifications
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0201 3080
Overview
This HTS category, 0201.30, specifically classifies boneless meat derived from bovine animals that is either fresh or chilled. This means the meat has not undergone any freezing process and is intended for immediate consumption or further processing where the bone has been entirely removed from the cuts. Examples would include boneless steaks, roasts, ground beef, or roasts, provided they are fresh or chilled and originate from cattle.
It is crucial to distinguish this category from its siblings. HTS 0201.10 covers whole carcasses and half-carcasses, which are essentially the complete animal halves before significant butchering into individual cuts. HTS 0201.20, on the other hand, pertains to cuts of bovine meat that still contain bone. Therefore, 0201.30 is exclusively for meat where the bone has been removed.
The subcategories within 0201.30 further refine the classification based on specific entry provisions or for residual classification. The entries described in general note 15 and additional U.S. note 3 to chapter 2 indicate specific statutory or regulatory conditions that may apply to certain imports, often related to quotas, special programs, or country-of-origin requirements. The residual category, 0201.30.80, serves to capture any boneless fresh or chilled bovine meat that does not meet the specific criteria of the preceding subcategories.