0201.30.50.45 - Loin cuts 🖩

This HTS classification pertains to boneless loin cuts of bovine animals, fresh or chilled, that are specifically described in additional U.S. note 3 to Chapter 2 and are entered under its provisions. The "loin" refers to the primal cut of beef located behind the ribs and in front of the hindquarters, known for its tenderness and desirable meat quality. This designation distinguishes these cuts from other boneless beef portions falling under the same parent categories.

The key differentiator for this classification lies in its exclusion of other specific loin sub-primals or differently prepared loin products. For instance, while sibling categories might encompass rib cuts, chuck cuts, brisket, hip cuts, or flank/plate cuts, this specific HTS code isolates the loin itself. The "Other" designations at this level indicate that these loin cuts do not fit into more narrowly defined subcategories within the "boneless" and "additional U.S. note 3" framework, necessitating their classification under this broader "loin cuts" heading.

As this classification node is a leaf node, there are no further subcategories. Therefore, the focus remains on the precise definition of what constitutes a "loin cut" under the specified conditions of Chapter 2 and additional U.S. note 3. Importers and customs brokers should ensure that the physical characteristics and origin of the meat align with the established definitions of loin cuts to maintain accurate classification and compliance.