0201.30.04.00 - Other 🖩

This HTS classification covers boneless meat of bovine animals, fresh or chilled, that has undergone specific processing. The processing typically involves methods such as mincing, grinding, or other forms of preparation that alter the raw state of the meat, while still preserving its fresh or chilled condition. This category is reserved for products that meet the criteria outlined in general note 15 of the tariff schedule and are entered accordingly.

It is crucial to distinguish this category from its sibling, "High-quality beef cuts" (0201.30.02.00). While both fall under boneless, fresh or chilled bovine meat, this "Other" processed category encompasses bovine meat that has been modified beyond simple cutting and trimming. High-quality beef cuts, conversely, generally refer to prime anatomical sections of the animal that retain their inherent structure and quality attributes, suitable for direct cooking without further significant processing.

As this node represents a leaf category within the HTS database, there are no further subcategories. Therefore, classification under 0201.30.04.00 is final for boneless, fresh or chilled bovine meat that is processed in a manner not specifically designated elsewhere within Chapter 2 and that conforms to the provisions of general note 15. Examples might include finely ground beef for burgers, or mechanically tenderized cuts, provided they are entered pursuant to the relevant general note.