0201.30.50.55 - Brisket cuts

This HTS classification, 0201.30.50.55, specifically covers boneless brisket cuts of fresh or chilled bovine meat. Brisket is a primal cut derived from the breast or lower chest of beef cattle. Its classification under this specific subheading hinges on it meeting the criteria outlined in additional U.S. note 3 to Chapter 2 and being entered pursuant to those provisions, followed by a further "Other" designation indicating it does not fall into more specific "Other" subcategories.

Distinguishing brisket from its sibling categories at the same level requires understanding the anatomical origin of each cut. While other subheadings at this level cover rib cuts, chuck cuts, loin cuts, hip cuts, and flank or plate cuts, brisket is anatomically distinct, originating from the front lower portion of the animal. The "Other" designation within this subheading signifies that these specific brisket cuts do not fit into any more narrowly defined subcategories within the "Other" tier.

As this is a leaf node within the HTS, there are no further subcategories that subdivide this specific brisket classification. Therefore, the focus for classification professionals rests on accurately identifying the meat as boneless brisket, confirming it is fresh or chilled bovine meat, and verifying compliance with the provisions of additional U.S. note 3 to Chapter 2. This ensures correct tariff application and duty assessment for these particular beef cuts.