HS Code for Chilled boneless beef

Chilled boneless beef is classified under HS code 0201.30. This code is part of the Harmonized System's structure for bovine meat (cattle, buffalo, etc.) that is maintained in a fresh or chilled state. The "boneless" designation means that all skeletal bones have been removed from the meat prior to classification. This is a high-volume trade category that includes various premium cuts like ribeye, striploin, and tenderloin, provided they are bone-free. The "chilled" requirement means the meat has been reduced in temperature to remain fresh but has not reached a frozen state (typically maintained between 0°C and 4°C). This classification is distinct from processed meats; if the beef has been seasoned, marinated, or partially cooked, it may no longer qualify for heading 0201. Vacuum packaging is common for products in this category and does not change the HS classification. Accurate classification under 0201.30 is vital for complying with tariff-rate quotas (TRQs) that many countries apply specifically to boneless beef imports.

Products Included

• Chilled boneless ribeye
• Fresh boneless beef trimmings
• Chilled beef tenderloin (boneless)
• Vacuum-packed boneless striploin

Common Misclassification

A frequent error is misclassifying these products under HS code 0202.30, which is for frozen boneless beef. The physical state (chilled vs. frozen) is the primary divider between headings 0201 and 0202. Another misclassification occurs with 0201.20 if the meat contains even small portions of bone. Furthermore, if the beef is salted or preserved in a way that goes beyond simple chilling, it must be classified under 0210.20. Edible offal (like heart or liver) is also excluded and falls under 0206.

FAQ

What is the HS code for Chilled boneless beef?

The HS code for fresh or chilled boneless bovine meat is 0201.30.

Are beef steaks in vacuum packs still 0201.30?

Yes, as long as the beef is boneless and chilled (not frozen), vacuum packaging does not change the classification from 0201.30.