About HS Code 020120
This HS code pertains to fresh or chilled bovine meat cuts that still contain bone, excluding whole or half-carcasses. This category includes popular cuts like T-bone steaks, bone-in short ribs, and various roasts, which are valued for their flavor profile and traditional culinary applications where the bone enhances taste and moisture. International trade in these cuts caters to consumers and restaurants seeking specific preparations. Maintaining the 'fresh or chilled' state requires meticulous temperature control throughout the supply chain, from processing plants to retail shelves. Importers include supermarkets, specialized butchers, and food service distributors, while exporters are typically countries with advanced meat processing capabilities and strong beef industries.
Products Under This Code
T-bone steaks, Porterhouse steaks, Bone-in short ribs, Bone-in chuck roasts, Osso buco, Bone-in sirloin, Beef shanks
Real World Examples
Certified Angus Beef (CAB) bone-in cuts, Wagyu beef brands, local butcher shops sourcing international cuts
Common Misclassification
This code is differentiated from 020130 by the presence of bone and from 020220 by its fresh/chilled state versus frozen.
Products Classified Under 0201.20
Industry
This code belongs to the Agriculture & Live Animals industry.
Trade Overview
Key exporters include the USA, Australia, and Ireland, with significant imports by countries in Europe, Japan, and South Korea.
Frequently Asked Questions
What is HS code 020120?
HS code 020120 covers: Meat; of bovine animals, cuts with bone in (excluding carcasses and half-carcasses), fresh or chilled. This HS code pertains to fresh or chilled bovine meat cuts that still contain bone, excluding whole or half-carcasses. This category includes popular cuts like T-bone steaks, bone-in short ribs, and various roasts, which are valued for their flavor profile and traditional culinary applications where the bone enhances taste and moisture. International trade in these cuts caters to consumers and restaurants seeking specific preparations. Maintaining the 'fresh or chilled' state requires meticulous temperature control throughout the supply chain, from processing plants to retail shelves. Importers include supermarkets, specialized butchers, and food service distributors, while exporters are typically countries with advanced meat processing capabilities and strong beef industries.
What products fall under HS code 020120?
T-bone steaks, Porterhouse steaks, Bone-in short ribs, Bone-in chuck roasts, Osso buco, Bone-in sirloin, Beef shanks
What are common misclassifications for HS code 020120?
This code is differentiated from 020130 by the presence of bone and from 020220 by its fresh/chilled state versus frozen.
How is HS code 020120 structured?
HS code 020120 is a 6-digit subheading under the Harmonized System. The first 2 digits (02) identify the chapter, digits 3-4 (01) identify the heading, and digits 5-6 (20) specify the subheading. This code is standardized globally by the World Customs Organization.