HS Code Subheading

Meat; of sheep (including lamb), boneless cuts, fresh or chilled

0204.23 Subheading
Section I — live animals; animal products

About HS Code 020423

This HS code encompasses fresh or chilled boneless cuts of sheep and lamb meat, representing a premium and convenient segment of the international meat market. These cuts are highly sought after by consumers and the foodservice industry for their ease of preparation and versatility, often used in dishes requiring lean, tender meat without the hassle of deboning. Major importers include countries with a strong demand for processed or ready-to-cook meat products, such as the USA, Japan, and European nations, where convenience is a key driver. Exporters are typically large-scale sheep farming countries like Australia and New Zealand, which have advanced processing capabilities and efficient supply chains. Key trade considerations involve maintaining strict cold chain integrity, ensuring precise butchery and trimming, and complying with diverse import regulations regarding food safety, labeling, and animal welfare. The value of these cuts often reflects the labor involved in deboning and the premium quality of the product.

Products Under This Code

Boneless lamb leg, Boneless lamb shoulder, Lamb loin (boneless), Lamb stew meat (boneless), Boneless mutton cubes, Lamb tenderloin, Boneless lamb sirloin, Lamb mince (boneless)

Real World Examples

Australian Boneless Lamb Leg, New Zealand Boneless Lamb Shoulder, US Lamb Stew Meat, French Boneless Lamb Loin, UK Boneless Mutton Cubes

Common Misclassification

This code is often confused with 020422 (bone-in cuts) if the deboning process is incomplete or if the product is mistakenly classified before processing.

Products Classified Under 0204.23

Fresh boneless lambFresh boneless mutton

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 0204.22 Meat; of sheep (including lamb), cuts with bone in (excluding carcasses and half-carcasses), 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 dominate exports, while the USA, Japan, and various EU countries are major importers.

Frequently Asked Questions

What is HS code 020423?

HS code 020423 covers: Meat; of sheep (including lamb), boneless cuts, fresh or chilled. This HS code encompasses fresh or chilled boneless cuts of sheep and lamb meat, representing a premium and convenient segment of the international meat market. These cuts are highly sought after by consumers and the foodservice industry for their ease of preparation and versatility, often used in dishes requiring lean, tender meat without the hassle of deboning. Major importers include countries with a strong demand for processed or ready-to-cook meat products, such as the USA, Japan, and European nations, where convenience is a key driver. Exporters are typically large-scale sheep farming countries like Australia and New Zealand, which have advanced processing capabilities and efficient supply chains. Key trade considerations involve maintaining strict cold chain integrity, ensuring precise butchery and trimming, and complying with diverse import regulations regarding food safety, labeling, and animal welfare. The value of these cuts often reflects the labor involved in deboning and the premium quality of the product.

What products fall under HS code 020423?

Boneless lamb leg, Boneless lamb shoulder, Lamb loin (boneless), Lamb stew meat (boneless), Boneless mutton cubes, Lamb tenderloin, Boneless lamb sirloin, Lamb mince (boneless)

What are common misclassifications for HS code 020423?

This code is often confused with 020422 (bone-in cuts) if the deboning process is incomplete or if the product is mistakenly classified before processing.

How is HS code 020423 structured?

HS code 020423 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 (23) specify the subheading. This code is standardized globally by the World Customs Organization.