HS Code Subheading

Meat; of sheep (including lamb), cuts with bone in (excluding carcasses and half-carcasses), fresh or chilled

0204.22 Subheading
Section I — live animals; animal products

About HS Code 020422

This category covers fresh or chilled sheep and lamb meat that has been butchered into specific cuts but still retains the bone, excluding whole carcasses. This is a significant segment in the global meat trade, catering to both retail and foodservice sectors that prefer bone-in cuts for flavor and traditional cooking methods. Major importers are often countries with high per capita lamb/sheep consumption or those with limited domestic production, such as the UK, France, and the USA. Exporters are typically large sheep-producing nations like Australia, New Zealand, and the UK, which have established processing capabilities. Key considerations include proper chilling, precise butchery for specific cuts like legs, shoulders, and chops, and adherence to veterinary and food safety standards to ensure product quality and shelf life during international transit. The demand for these cuts is often driven by cultural preferences and culinary traditions.

Products Under This Code

Lamb shoulder with bone, Lamb leg with bone, Lamb chops (bone-in), Mutton ribs with bone, Lamb rack (bone-in), Mutton shanks with bone, Lamb neck with bone, Lamb breast with bone

Real World Examples

Australian Lamb Leg (bone-in), New Zealand Lamb Chops, British Lamb Shoulder, Irish Lamb Rack, US Lamb Ribs

Common Misclassification

This code is distinct from 020421 (carcasses) and 020423 (boneless cuts); confusion arises if the bone is removed or if it's a whole carcass.

Products Classified Under 0204.22

Fresh bone-in lamb cutsFresh bone-in mutton cuts

Related Codes

0204.10 Meat; of sheep, lamb carcasses and half-carcasses, fresh or chilled 0204.21 Meat; of sheep, carcasses and half-carcasses (excluding carcasses and half-carcasses of lamb), fresh or chilled 0204.23 Meat; of sheep (including lamb), boneless cuts, fresh or chilled 0204.30 Meat; of sheep, lamb carcasses and half-carcasses, frozen 0204.41 Meat; of sheep, carcasses and half-carcasses (excluding carcasses and half-carcasses of lamb), frozen 0204.42 Meat; of sheep (including lamb), cuts with bone in (excluding carcasses and half-carcasses), frozen 0204.43 Meat; of sheep (including lamb), boneless cuts, frozen 0204.50 Meat; of goats, fresh, chilled or frozen

Industry

This code belongs to the Agriculture & Live Animals industry.

Trade Overview

Australia and New Zealand are leading exporters, with the UK, France, and the USA being significant importers.

Frequently Asked Questions

What is HS code 020422?

HS code 020422 covers: Meat; of sheep (including lamb), cuts with bone in (excluding carcasses and half-carcasses), fresh or chilled. This category covers fresh or chilled sheep and lamb meat that has been butchered into specific cuts but still retains the bone, excluding whole carcasses. This is a significant segment in the global meat trade, catering to both retail and foodservice sectors that prefer bone-in cuts for flavor and traditional cooking methods. Major importers are often countries with high per capita lamb/sheep consumption or those with limited domestic production, such as the UK, France, and the USA. Exporters are typically large sheep-producing nations like Australia, New Zealand, and the UK, which have established processing capabilities. Key considerations include proper chilling, precise butchery for specific cuts like legs, shoulders, and chops, and adherence to veterinary and food safety standards to ensure product quality and shelf life during international transit. The demand for these cuts is often driven by cultural preferences and culinary traditions.

What products fall under HS code 020422?

Lamb shoulder with bone, Lamb leg with bone, Lamb chops (bone-in), Mutton ribs with bone, Lamb rack (bone-in), Mutton shanks with bone, Lamb neck with bone, Lamb breast with bone

What are common misclassifications for HS code 020422?

This code is distinct from 020421 (carcasses) and 020423 (boneless cuts); confusion arises if the bone is removed or if it's a whole carcass.

How is HS code 020422 structured?

HS code 020422 is a 6-digit subheading under the Harmonized System. The first 2 digits (02) identify the chapter, digits 3-4 (04) identify the heading, and digits 5-6 (22) specify the subheading. This code is standardized globally by the World Customs Organization.