HS Code for Chilled bone-in beef cuts

HS code 0201.20 applies to fresh or chilled cuts of bovine meat that contain the bone. This classification falls under Chapter 2 (Meat and edible meat offal) and heading 0201, which is strictly for bovine meat that is fresh or chilled. The term "bovine" includes domestic cattle, buffalo, and oxen. To be classified under 0201.20, the meat must be presented in cuts other than whole carcasses or half-carcasses (which fall under 0201.10). The presence of the bone is the defining characteristic of this subheading. "Chilled" refers to meat that has been cooled to a temperature generally between -1°C and +7°C, ensuring it is preserved without being frozen. This classification is essential for customs because bone-in meat is often subject to different veterinary inspections and duty rates compared to boneless meat. The meat must not be processed (e.g., salted, dried, or smoked) or cooked, as such treatments would move the product to heading 0210 or Chapter 16.

Products Included

• Chilled T-bone steaks
• Fresh rib-in beef roasts
• Chilled short ribs (bone-in)
• Beef quarters with bone remaining

Common Misclassification

The most common misclassification is with HS code 0201.30, which is for boneless chilled beef. Importers must ensure that if any bone remains in the cut, it is classified under 0201.20. Another error involves 0202.20, which covers bone-in beef cuts that are frozen. The distinction between chilled (0201) and frozen (0202) is a frequent point of contention in customs audits. Additionally, whole carcasses must be correctly identified and placed in 0201.10 rather than 0201.20.

FAQ

What is the HS code for Chilled bone-in beef cuts?

The HS code for fresh or chilled bone-in beef cuts is 0201.20.

Does this code include frozen beef with bones?

No, frozen bone-in beef cuts are classified under HS code 0202.20. Heading 0201 is exclusively for fresh or chilled meat.