0202.30.50.55 - Brisket cuts 🖩

This HTS category, 0202.30.50.55, specifically classifies boneless brisket cuts of frozen bovine meat that meet the criteria outlined in additional U.S. note 3 to Chapter 2. Brisket refers to a specific primal cut of beef originating from the breast or lower chest of the animal. This classification is applicable when these boneless brisket cuts are entered in accordance with the provisions of the aforementioned note.

Distinguishing this category from its siblings, such as rib cuts (0202.30.50.25) or chuck cuts (0202.30.50.35), relies on the precise anatomical origin of the meat. While all fall under frozen, boneless bovine meat meeting specific additional U.S. note criteria, the defining characteristic here is the identification of the cut as brisket, based on established butchering and anatomical standards. The other sibling categories represent distinct primal cuts with different physical characteristics and culinary uses.

As this is a leaf node in the HTS classification system, there are no further subcategories. Therefore, the classification concludes at this specific level, encompassing only boneless brisket cuts of frozen bovine meat that satisfy the requirements of additional U.S. note 3 and are entered accordingly.