0202.20.50.35 - Chuck cuts

This HTS classification, 0202.20.50.35, specifically covers frozen chuck cuts of bovine animals that possess bone in. These cuts originate from the shoulder area of the animal and are distinct from other bone-in cuts due to their specific anatomical location and typical muscle structure. The inclusion of bone is a key determinant for this classification, differentiating them from boneless chuck cuts.

Within the "Other cuts with bone in" category, this classification is distinguished from its siblings. Rib cuts (0202.20.50.25) are derived from the rib cage, while loin cuts (0202.20.50.45) come from the lumbar region. The "Other" category (0202.20.50.90) would encompass any remaining bone-in cuts not specifically defined as rib, loin, or chuck. This chuck cut classification is further refined by its adherence to the provisions outlined in additional U.S. note 3 to Chapter 2.

As this is a leaf node in the HTS structure, there are no further subcategories. Therefore, classification within 0202.20.50.35 relies solely on the precise identification of the cut as "chuck" and its compliance with the governing additional U.S. note. This level of detail ensures accurate import and export declarations for this specific type of frozen bovine meat.