Other
Part of: 020220 — Other cuts with bone in:
N274515 · 2016-05-04 — The tariff classification of Frozen Beef from New Zealand
You describe the goods in question as various different cuts of frozen beef: bone-in rib eye steaks, and boneless tenderloin, rib eye roll, striploin steaks (approximately 0.60 lbs to 0.80 lbs each). You have stated that some unspecified cuts of steaks will be placed 20 per carton and individually vacuum packed while the rest will be layered in boxes with plastic sheets separating the various cuts. The goods will be obtained from either grass fed or grain fed cattle. The applicable subheading for the above-described frozen bone-in rib eye, if entered under quota, will be 0202.20.5000,…
N098067 · 2010-03-23 — The tariff classification of fresh and frozen bison bones with adhering meat, from Canada. Correction to Ruling Number N087749.
This replaces Ruling Number N087749, dated January 7, 2010, issued to you on behalf of Sunterra Meats Ltd. (Innisfail, AB, Canada). That ruling contained a clerical error. The tariff subheadings governed by Additional U.S. Note 3 to chapter 2, HTSUS, were inadvertently taken to embrace all types of bovine meat, whereas they actually include only beef. Since bison meat is not beef, it falls into the residual provisions for bovine meat. A complete corrected ruling follows. The goods in question are described as bison bones, “derived from the deboning process and not further processed,” to be…
I84723 · 2002-08-20 — The tariff classification of bone-in veal products and boneless veal products from New Zealand.
The merchandise, which is comprised of veal cuts, is described thus: Hind shanks, bone in Fore shanks, bone in Veal breast, bone in, cut in half. This will be imported both in bulk packaging and retail packaging. Whole veal breast. This will be retail packaged. Veal cutlets, weighing from about 4 to 6 ounces each. This is boneless veal leg that is comprised of raw meat with no added ingredients. Veal stew. This is boneless, raw meat pieces measuring about ¾ inch by 1 inch, used in the preparation of veal stew. There are no added ingredients. The applicable subheading for bone-in veal cuts…
f81617 · 2000-02-08 — The tariff classification of beefsteak from Uruguay.
The merchandise, marinated and/or injected beef in portion controlled sizes of 8 ounce, 12 ounce or 16 ounce steaks, is described thus: Formula 1 – Marinated 10 percent beefsteak. Bone in or boneless cuts of meat (T-bone, Porterhouse, club steak, boneless strip steak, ribeye) are injected and/or massage tumbled. The ingredients are 90 percent meat, 7.6 percent water, 1.5 percent salt, 0.5 percent natural flavor spice, 0.3 percent phosphate, and 0.1 percent ficin (tenderizer). Formula 2 – Marinated 10 percent beefsteak. Bone in or boneless cuts of meat (T-bone, Porterhouse, club steak,…
a89887 · 1996-12-04 — The tariff classification of beef knuckles from Australia and New Zealand.
The products are beef knuckles. The merchandise will be vacuum or bulk packed, and either chilled or frozen. The applicable subheading for the chilled beef knuckles, if cuts with bone in, and if imported in quantities that fall within the limits described in additional U.S. note 3 to chapter 2, will be 0201.20.5000, Harmonized Tariff Schedule of the United States (HTS), which provides for meat of bovine animals, fresh or chilled, other cuts with bone in, described in additional U.S. note 3 to chapter 2 and entered pursuant to its provisions, other. The rate of duty will be 4.4 cents per…
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