0202.30.50.45 - Loin cuts 🖩

This classification, HTS Code 0202.30.50.45, specifically covers "Loin cuts" derived from frozen, boneless meat of bovine animals. These cuts fall under the broader category of boneless beef and are subject to additional U.S. note 3 to Chapter 2, implying specific entry provisions and requirements apply. The "loin" designation refers to a particular primal cut of beef, known for its tenderness and often used for premium steaks.

Distinguishing this category from its siblings is crucial for accurate classification. While other sibling categories like "Rib cuts," "Chuck cuts," "Brisket cuts," "Hip cuts," and "Flank or plate cuts" refer to distinct anatomical sections of the bovine carcass, this code is exclusively for the loin region. The specific definition of "loin" in this context is based on established butchery practices and the corresponding anatomical location within the animal, differentiating it from the meat originating from other primal cuts.

As this is a leaf node in the HTS, there are no further subcategories under 0202.30.50.45. Classification within this code is therefore definitive for boneless, frozen loin cuts of beef that meet the conditions of additional U.S. note 3. Examples of such cuts would include portions of the tenderloin, sirloin, or strip loin, provided they are presented boneless and frozen and adhere to the specific entry guidelines stipulated by the relevant note.