0202.20.50.45 - Loin cuts

This classification covers frozen boneless cuts of bovine animals that are specifically identified as "loin cuts" under Additional U.S. Note 3 to Chapter 2. These cuts are derived from the loin primal of the bovine carcass and are characterized by their specific anatomical location and meat characteristics. The key differentiator for this category is the identification as a loin cut, which typically includes the striploin, tenderloin, and sirloin, when deboned and presented in frozen form.

Distinguishing this category from its siblings is crucial for accurate classification. While all fall under "Other cuts with bone in" and are subject to Additional U.S. Note 3, this specific subheading isolates loin cuts. For example, "Rib cuts" would encompass portions derived from the rib primal, such as the ribeye and prime rib, while "Chuck cuts" would refer to portions from the shoulder and neck area. "Other" within the sibling category at this level would encompass any boneless cuts with bone in that are not specifically classified as rib or chuck cuts, and not meeting the definition of loin cuts under the aforementioned note.

As this is a leaf node within the HTS structure, there are no further subcategories. Therefore, the focus remains on the precise definition and identification of these frozen deboned loin cuts to ensure correct import and export declaration. Importers and exporters must carefully verify that the product aligns with the specific anatomical and compositional criteria defining "loin cuts" as outlined in the relevant Additional U.S. Notes for Chapter 2 to ensure compliance.