HTS
2023 HTSA Revision 9
Search Results:1
0201.20.02.00
High-quality beef cuts
| Heading/ Subheading |
Stat Suffix |
Article Description | Unit of Quantity |
Rates of Duty | ||
| 1 | 2 | |||||
| General | Special | |||||
| Heading/ Subheading |
Stat Suffix |
Article Description | Unit of Quantity |
Rates of Duty | ||
| 1 | 2 | |||||
| General | Special | |||||
| 0201 | Meat of bovine animals, fresh or chilled: | |||||
| 0201.10 | Carcasses and half-carcasses: | |||||
| 0201.10.05 | Described in general note 15 of the tariff schedule and entered pursuant to its provisions | 4.4¢/kg | Free (A+,AU,BH,CL,CO,D,E*, IL,JO,KR,MA,OM,P,PA,PE,S, SG) | 13.2¢/kg | ||
| 10 | Veal | kg | ||||
| 90 | Other | kg | ||||
| 0201.10.10 | Described in additional U.S. note 3 to this chapter and entered pursuant to its provisions | 4.4¢/kg | Free (A+,AU,BH,CL,CO,D,E*,IL,JO,KR,MA,OM,P,PA,PE,S,SG) | 13.2¢/kg | ||
| 10 | Veal | kg | ||||
| 90 | Other | kg | ||||
| 0201.10.50 | Other | 26.4% | Free (BH,CL,CO,JO,MA,OM,P,PE,S,SG) 3.5% (KR) See 9822.04.01-9822.04.03 (AU) See 9915.02.05-9915.02.10 (P+) See 9919.02.01-9919.02.02 (PA) | 31.1% | ||
| 10 | Veal | kg | ||||
| 90 | Other | kg | ||||
| 0201.20 | Other cuts with bone in: | |||||
| Described in general note 15 of the tariff schedule and entered pursuant to its provisions: | ||||||
| Processed: | ||||||
| 0201.20.02 | 00 | High-quality beef cuts | kg | 4% | Free (A+,AU,BH,CL,CO,D,E*, IL,JO,KR,MA,OM,P,PA,PE,S, SG) | 20% |
| 0201.20.04 | 00 | Other | kg | 10% | Free (A+,AU,BH,CL,CO,D,E*,IL,JO,KR,MA,OM,P,PA,PE,S,SG) | 20% |
| 0201.20.06 | 00 | Other | kg | 4.4¢/kg | Free (A+,AU,BH,CL,CO,D,E*, IL,JO,KR,MA,OM,P,PA, PE,S,SG) | 13.2¢/kg |
| Described in additional U.S. note 3 to this chapter and entered pursuant to its provisions: | ||||||
| Processed: | ||||||
| 0201.20.10 | 00 | High-quality beef cuts | kg | 4% | Free (A+,AU,BH,CL,CO,D,E*,IL,JO,KR,MA,OM,P,PA,PE,S,SG) | 20% |
| 0201.20.30 | 00 | Other | kg | 10% | Free (A+,AU,BH,CL,CO,D,E*,IL,JO,KR,MA,OM,P,PA,PE,S,SG) | 20% |
| 0201.20.50 | Other | 4.4¢/kg | Free (A+,AU,BH,CL,CO,D,E*,IL,JO,KR,MA,OM,P,PA,PE,S,SG) | 13.2¢/kg | ||
| 15 | Fresh or chilled bone in veal cuts | kg | ||||
| Other: | ||||||
| 0201.20.50 | 25 | Rib cuts | kg | |||
| 35 | Chuck cuts | kg | ||||
| 45 | Loin cuts | kg | ||||
| 65 | Hip cuts | kg | ||||
| 75 | Flank or plate cuts | kg | ||||
| 91 | Other | kg | ||||
| 0201.20.80 | Other | 26.4% | Free (BH,CL,CO,JO,MA,OM,P,PE,S,SG) 3.5% (KR) See 9822.04.01-9822.04.03 (AU) See 9915.02.05-9915.02.10 (P+) See 9919.02.01-9919.02.02 (PA) | 31.1% | ||
| 10 | Bison | kg | ||||
| 90 | Other | kg | ||||
| 0201.30 | Boneless: | |||||
| Described in general note 15 of the tariff schedule and entered pursuant to its provisions: | ||||||
| Processed: | ||||||
| 0201.30.02 | 00 | High-quality beef cuts | kg | 4% | Free (A+,AU,BH,CL,CO,D,E*, IL,JO,KR,MA,OM, P,PA, PE,S,SG) | 20% |
| 0201.30.04 | 00 | Other | kg | 10% | Free (A+,AU,BH,CL,CO,D,E*,IL,JO,KR,MA,OM,P,PA,PE,S,SG) | 20% |
| 0201.30.06 | 00 | Other | kg | 4.4¢/kg | Free (A+,AU,BH,CL,CO,D,E*, IL,JO,KR,MA,OM,P,PA,PE,S, SG) | 13.2¢/kg |
| Described in additional U.S. note 3 to this chapter and entered pursuant to its provisions: | ||||||
| Processed: | ||||||
| 0201.30.10 | 00 | High-quality beef cuts | kg | 4% | Free (A+,AU,BH,CL,CO,D,E*,IL,JO,KR,MA,OM,P,PA,PE,S,SG) | 20% |
| 0201.30.30 | 00 | Other | kg | 10% | Free (A+,AU,BH,CL,CO,D,E*,IL,JO,KR,MA,OM,P,PA,PE,S,SG) | 20% |
| 0201.30.50 | Other | 4.4¢/kg | Free (A+,AU,BH,CL,CO,D,E*,IL,JO,KR,MA,OM,P,PA,PE,S,SG) | 13.2¢/kg | ||
| 15 | Fresh or chilled boneless veal cuts | kg | ||||
| Other: | ||||||
| 0201.30.50 | 25 | Rib cuts | kg | |||
| 35 | Chuck cuts | kg | ||||
| 45 | Loin cuts | kg | ||||
| 55 | Brisket cuts | kg | ||||
| 65 | Hip cuts | kg | ||||
| 75 | Flank or plate cuts | kg | ||||
| 85 | Other | kg | ||||
| 0201.30.80 | Other | 26.4% | Free (BH,CL,CO,JO,MA,OM,P,PE,S,SG) 3.5% (KR) See 9822.04.01-9822.04.03 (AU) See 9915.02.05-9915.02.10 (P+) See 9919.02.01-9919.02.02 (PA) | 31.1% | ||
| 10 | Bison | kg | ||||
| 90 | Other | kg | ||||