HS Code for Chilled pork carcass
Chilled pork carcasses and half-carcasses are classified under HS code 0203.11. This classification is found in Chapter 2 (Meat and edible meat offal) and heading 0203 (Meat of swine, fresh, chilled or frozen). According to the Explanatory Notes to the Harmonized System, a "carcass" represents the whole body of a slaughtered animal after bleeding, evisceration, and removal of the hair and trotters. A "half-carcass" is the product obtained by separating the whole carcass through the heart of each cervical, dorsal, lumbar, and sacral vertebra. The 0203.11 code is specific to these forms when they are in a fresh or chilled state. Chilling is a preservation method that lowers the internal temperature of the meat to just above freezing, which is essential for maintaining the quality and safety of the meat during transport from the abattoir to processing facilities or retail markets. This code is distinct from those for specific cuts, as it represents the primary stage of meat processing.
Products Included
- Whole chilled swine carcasses, dressed
- Fresh half-carcasses of domestic swine
- Chilled pork carcasses with or without the head
- Fresh swine carcasses with kidneys or pelvic fat attached
- Half-carcasses divided longitudinally
Common Misclassification
The most frequent misclassification is between 0203.11 (chilled) and 0203.21 (frozen). If the carcass has been frozen for long-term storage, it must be declared under 0203.21. Another error involves misclassifying a carcass that has been further divided into quarters or specific cuts; once the half-carcass is cut into smaller portions like hams or loins, it must be classified under 0203.12 or 0203.19. Additionally, live swine are classified in Chapter 1 (0103), and should not be confused with the meat products in Chapter 2.
FAQ
What is the HS code for a chilled pork carcass?
The HS code for a chilled pork carcass or half-carcass is 0203.11.
Does 0203.11 include frozen carcasses?
No, frozen pork carcasses are classified under HS code 0203.21. The 0203.11 code is strictly for fresh or chilled meat.
Industry
Frequently Asked Questions
What is the HS code for Chilled pork carcass?
The HS code for Chilled pork carcass is 020311 (Meat; of swine, carcasses and half-carcasses, fresh or chilled).
How do I classify Chilled pork carcass for customs?
Chilled pork carcass is classified under HS code 020311 — Meat; of swine, carcasses and half-carcasses, fresh or chilled. This is a 6-digit subheading level code.
Is the HS code for Chilled pork carcass the same in all countries?
The base HS code 020311 for Chilled pork carcass is internationally standardized for the first 6 digits across 200+ countries. Individual countries may add additional digits for national tariff lines and specific classifications.