0202.30.50.75 - Flank or plate cuts 🖩

This HTS classification, 0202.30.50.75, specifically covers boneless frozen flank or plate cuts of bovine animals, which are further defined under additional U.S. note 3 to Chapter 2. These cuts represent specific anatomical sections of the beef carcass that have been deboned and frozen for preservation and trade. The "flank or plate" designation refers to the abdominal and chest areas of the animal, yielding cuts known for their distinct muscle structures and fat distribution.

Distinguishing this category from its siblings, such as rib cuts (0202.30.50.25), chuck cuts (0202.30.50.35), or loin cuts (0202.30.50.45), relies on precise anatomical sourcing. While all are boneless, frozen beef, the flank and plate cuts originate from different primal sections of the carcass compared to the more commonly recognized rib, chuck, or loin areas. This differentiation is crucial for accurate inventory management, quality assessment, and understanding the intended culinary or processing applications.

As this classification is a leaf node, there are no further subcategories within it. Therefore, the focus for classification purposes rests on confirming that the imported product is indeed boneless, frozen beef, and specifically originates from the flank or plate primal cuts, and meets the requirements stipulated in additional U.S. note 3 of Chapter 2. Importers must ensure their documentation accurately reflects these characteristics to maintain compliance with customs regulations.