0202.20.50 - Other

This HTS category, 0202.20.50, encompasses frozen meat of bovine animals that are classified as "Other" cuts with bone in, and meet the specific criteria outlined in additional U.S. note 3 to Chapter 2. This designation is applied when the meat does not fit into more specifically defined subcategories within the "Other cuts with bone in" grouping. The primary characteristic is that the meat remains in cuts that include the bone, and it has been preserved through freezing.

Distinguishing this category from its sibling, "Processed," is crucial. The sibling category would include bovine meat that has undergone significant alteration beyond simple freezing, such as marinating, cooking, or further breakdown into specific processed products. This category, 0202.20.50, is reserved for cuts of frozen bovine meat with bone in that have not undergone such processing, adhering strictly to the parameters of additional U.S. note 3.

The subcategories under 0202.20.50 provide a further level of detail for classifying these specific bone-in, frozen bovine meat cuts. These subdivisions, such as rib cuts, chuck cuts, and loin cuts, allow for more precise identification based on the anatomical origin of the meat. The final "Other" subcategory (0202.20.50.90) serves as a residual category for any remaining bone-in, frozen bovine meat cuts that satisfy the criteria of additional U.S. note 3 but do not fall into the more specifically defined anatomical subcategories.