HS Code for Chilled beef carcasses

Chilled beef carcasses are classified under HS code 0201.10. This classification falls within Chapter 2 of the Harmonized System, which is dedicated to meat and edible meat offal. Heading 0201 specifically covers meat of bovine animals that is fresh or chilled. The subheading 0201.10 is reserved for carcasses and half-carcasses. According to the HS Explanatory Notes, a carcass is the whole body of a slaughtered animal after bleeding, evisceration, and removal of the skin, head, and feet. A half-carcass is produced by the symmetrical division of the whole carcass through the center of the vertebrae. The term "chilled" indicates that the meat has been cooled to a low temperature, usually between -1°C and +7°C, to ensure preservation during transport without reaching a frozen state. This classification is vital for applying the correct tariffs and quotas associated with fresh beef trade.

Products Included

• Whole chilled bovine carcasses
• Chilled bovine half-carcasses
• Chilled veal carcasses
• Chilled carcasses of buffalo (bovine)

Common Misclassification

A frequent error is classifying chilled carcasses under HS code 0202.10, which is reserved for frozen carcasses. The distinction between 0201 (fresh/chilled) and 0202 (frozen) is a fundamental division in Chapter 2. Another misclassification occurs when the carcass is further butchered into specific cuts. If the carcass is divided into "compensated" quarters or other bone-in cuts, it should be classified under 0201.20. If the meat is entirely deboned, it falls under 0201.30. Proper identification of the level of butchery is essential for correct coding.

FAQ

What is the HS code for chilled beef carcasses?

The HS code for fresh or chilled carcasses and half-carcasses of bovine animals is 0201.10.

Does this code include frozen beef?

No, frozen beef carcasses are classified under HS code 0202.10. Heading 0201 is strictly for fresh or chilled meat.