Heading 0201

Meat of bovine animals, fresh or chilled

36 declarable lines

Heading 0201 covers fresh or chilled meat of bovine animals, including beef, veal and bison. It is split first by cut form: carcasses and half-carcasses, other cuts with bone in, and boneless. Each of those is then split by whether the meat is entered under general note 15, under additional U.S. note 3 to chapter 2, or under neither, and further by processed versus other and by cut name such as rib, chuck, loin, hip or flank.

Products in this heading

Fresh whole beef carcasses and half-carcasses
Chilled bone-in ribeye and rib cuts
Fresh boneless beef tenderloin and loin cuts
Fresh boneless beef brisket
Chilled bone-in chuck cuts
Fresh veal cuts, bone-in or boneless
Fresh bison steaks and cuts
Fresh ground beef (boneless, other)

How to choose the right subheading

Fresh or chilled versus frozen: only fresh or chilled bovine meat stays in 0201.
Cut form: carcass or half-carcass, other cuts with bone in, or boneless.
Quota status: whether the meat is described in general note 15, in additional U.S. note 3 to chapter 2, or in neither.
Whether the item is processed, and if so whether it is a high-quality beef cut.
Species and cut name: beef versus veal versus bison, and rib, chuck, loin, brisket, hip or flank or plate.

Often confused with

Frozen beef steaks and frozen beef carcasses
Freezing moves the meat out of 0201 into the frozen bovine heading.
Heading 0202
Fresh or chilled pork loins and pork bellies
0203 covers swine, not bovine animals.
Heading 0203
Fresh lamb and goat meat
Sheep and goat meat is classified in its own heading.
Heading 0204
Fresh beef liver, tongues and other edible offal
Edible offal of bovine animals is separated from the meat itself.
Heading 0206
Beef that is salted, dried, smoked or in brine
Curing or smoking takes the product into 0210 rather than 0201.
Heading 0210

Frequently asked questions

What is the HTS code for fresh boneless beef loin cuts?

Fresh boneless loin cuts described in additional U.S. note 3 to chapter 2 are classified in 0201.30.50.45 at a general (MFN) rate of 4.4¢/kg.

What is the duty on fresh bone-in beef?

It depends on the entry program. Bone-in rib cuts entered under additional U.S. note 3 fall in 0201.20.50.25 at 4.4¢/kg, while other bone-in cuts not covered by a note fall in 0201.20.80.90 at 26.4%.

How do I classify a fresh veal carcass?

A veal carcass not entered under general note 15 or additional U.S. note 3 goes in 0201.10.50.10 at 26.4%. If it is entered under general note 15, it goes in 0201.10.05.10 at 4.4¢/kg.

Guide written from the official schedule text. Rates quoted are general (MFN) rates; check the line page for trade agreement rates and the classification of your exact product.