About HS Code 020319
This "not elsewhere specified" HS code for fresh or chilled swine meat captures all other fresh or chilled pork cuts that are not whole carcasses (020311) or bone-in hams/shoulders (020312). This broad category includes a vast array of popular cuts, both bone-in and boneless, that are widely traded for retail, food service, and further processing. Importers range from countries seeking specific cuts for their culinary traditions, such as pork belly for Asian cuisine or specific loin cuts for European markets, to those needing raw material for sausage production or other processed pork products. Major exporters include the United States, the European Union, Canada, and Brazil, leveraging their efficient processing plants to supply diverse global demands. Trade in these varied cuts necessitates clear product specifications, consistent quality, and strict adherence to cold chain logistics and sanitary requirements to ensure product integrity and safety across borders.
Products Under This Code
Fresh pork belly, Chilled pork loin, Fresh pork ribs, Chilled pork tenderloin, Fresh pork chops, Chilled pork neck, Fresh pork jowl, Chilled pork trotters
Real World Examples
Smithfield fresh pork ribs, Tyson Fresh Meats pork belly, Danish Crown fresh pork loin, JBS Swift fresh pork chops
Common Misclassification
This code is often confused with 020312 if the cuts are bone-in hams or shoulders, or with 020329 if the "other" cuts are frozen. It's important to confirm the fresh/chilled state and that the cut isn't a whole carcass or a specific bone-in ham/shoulder.
Products Classified Under 0203.19
Industry
This code belongs to the Agriculture & Live Animals industry.
Trade Overview
Top importers include China, Japan, Mexico, and various EU countries, while major exporters are the United States, the EU, Canada, and Brazil.
Frequently Asked Questions
What is HS code 020319?
HS code 020319 covers: Meat; of swine, n.e.c. in item no. 0203.1, fresh or chilled. This "not elsewhere specified" HS code for fresh or chilled swine meat captures all other fresh or chilled pork cuts that are not whole carcasses (020311) or bone-in hams/shoulders (020312). This broad category includes a vast array of popular cuts, both bone-in and boneless, that are widely traded for retail, food service, and further processing. Importers range from countries seeking specific cuts for their culinary traditions, such as pork belly for Asian cuisine or specific loin cuts for European markets, to those needing raw material for sausage production or other processed pork products. Major exporters include the United States, the European Union, Canada, and Brazil, leveraging their efficient processing plants to supply diverse global demands. Trade in these varied cuts necessitates clear product specifications, consistent quality, and strict adherence to cold chain logistics and sanitary requirements to ensure product integrity and safety across borders.
What products fall under HS code 020319?
Fresh pork belly, Chilled pork loin, Fresh pork ribs, Chilled pork tenderloin, Fresh pork chops, Chilled pork neck, Fresh pork jowl, Chilled pork trotters
What are common misclassifications for HS code 020319?
This code is often confused with 020312 if the cuts are bone-in hams or shoulders, or with 020329 if the "other" cuts are frozen. It's important to confirm the fresh/chilled state and that the cut isn't a whole carcass or a specific bone-in ham/shoulder.
How is HS code 020319 structured?
HS code 020319 is a 6-digit subheading under the Harmonized System. The first 2 digits (02) identify the chapter, digits 3-4 (03) identify the heading, and digits 5-6 (19) specify the subheading. This code is standardized globally by the World Customs Organization.