0202.30.50.35 - Chuck cuts

This classification covers boneless "chuck cuts" of frozen bovine meat, specifically those that are described in additional U.S. note 3 to Chapter 2 and are entered pursuant to its provisions. "Chuck" generally refers to the shoulder and upper neck portion of the bovine animal, characterized by its marbling and suitability for various cooking methods.

Distinguishing this category from its siblings, such as rib cuts, loin cuts, brisket cuts, hip cuts, or flank/plate cuts, relies on the specific anatomical origin of the meat. While all are boneless, frozen bovine meat subject to additional U.S. note 3, the "chuck cuts" are exclusively derived from the shoulder and neck region, differentiating them from the distinct cuts originating from the rib, loin, brisket, hip, or flank/plate areas.

As this is a leaf node, there are no further subcategories under 0202.30.50.35. Therefore, the classification is final for these specific "chuck cuts" once the criteria of being boneless, frozen bovine meat, described in additional U.S. note 3, and entered accordingly are met. Importers should ensure precise identification of the meat's origin to correctly assign this classification.