0202.30.50.25 - Rib cuts 🖩

This HTS subcategory, 0202.30.50.25, specifically covers "Rib cuts" of frozen, boneless meat of bovine animals. These cuts are derived from the rib section of the carcass and are typically characterized by their distinct rib bones (though in this boneless classification, the meat surrounding the ribs is the focus) and marbling. This designation is crucial for importers and exporters to accurately declare shipments of specific beef primal cuts.

Distinguishing "Rib cuts" from its siblings involves recognizing the anatomical origin of the meat. For instance, while "Chuck cuts" (0202.30.50.35) originate from the shoulder area, "Rib cuts" are sourced from the rib cage. Similarly, "Loin cuts" (0202.30.50.45) come from the back of the animal, and "Brisket cuts" (0202.30.50.55) are from the breast. The unique muscle structure, fat distribution, and tenderness associated with the rib section define this classification.

As this is a leaf node in the HTS, there are no further subcategories. Therefore, accurate classification relies on the precise identification of the cut as being from the rib primal. Importers must ensure that the beef products they are declaring as "Rib cuts" meet the established definitions for this specific section of the bovine carcass, differentiating them from other cuts like those from the chuck, loin, or flank.