0202.30.50.65 - Hip cuts

This classification pertains to hip cuts of frozen, boneless bovine meat that meet the specific criteria outlined in additional U.S. note 3 to Chapter 2 of the Harmonized Tariff Schedule. These cuts are derived from the hindquarters of the bovine animal, specifically from the region encompassing the sirloin, round, and rump. They are distinct from other boneless cuts of frozen bovine meat due to their anatomical origin and typical muscle structure.

When classifying boneless bovine meat, it is crucial to differentiate between various primal and subprimal cuts. This "hip cuts" category stands apart from sibling categories such as rib cuts (0202.30.50.25), chuck cuts (0202.30.50.35), loin cuts (0202.30.50.45), brisket cuts (0202.30.50.55), and flank or plate cuts (0202.30.50.75). Each of these sibling categories represents distinct anatomical sections of the bovine carcass, with their own unique muscle formations, fat distribution, and intended culinary uses, which are the primary factors for their separate classification.

As this is a leaf node in the HTS, there are no further subcategories for this specific classification. Therefore, the determination that a particular cut falls under 0202.30.50.65 depends on its anatomical origin as a hip cut and adherence to the requirements of additional U.S. note 3, rather than any further subdivision based on processing or specific sub-cuts within the hip region. Importers must ensure that the goods accurately correspond to the definition of "hip cuts" in the context of U.S. customs regulations.