0201.30.50.65 - Hip cuts 🖩

This classification pertains to hip cuts of fresh or chilled boneless beef. These cuts, specifically excluding rib, chuck, loin, brisket, flank, and plate cuts, are further defined by their entry under additional U.S. note 3 to Chapter 2. This note outlines specific provisions that govern the importation of certain beef products, and hip cuts falling within these parameters are classified here.

Distinguishing this category from its siblings is crucial. While all are boneless cuts of fresh or chilled bovine meat under heading 0201, the specific anatomical origin of the cut is the primary differentiating factor. This category is for hip cuts, whereas sibling categories cover distinct primal or subprimal cuts such as ribs, chucks, loins, briskets, and flank or plate sections. Precise identification of the cut's origin is therefore essential for accurate classification.

As this node is a leaf category, there are no further subcategories for this specific HTS code. Classification is complete once it is determined that the cut is indeed a hip cut and meets the criteria outlined in additional U.S. note 3. For practical classification purposes, it is important to consult detailed anatomical charts of bovine carcasses and understand the definitions provided within the U.S. Harmonized Tariff Schedule and its accompanying notes.