HS Code for Chilled pork shoulder

Chilled pork shoulder is classified under HS code 0203.12. This classification follows the hierarchical structure of Chapter 2, which deals with meat and edible meat offal. Heading 0203 specifically covers meat of swine, fresh, chilled, or frozen. The code is further subdivided by the state of the meat (fresh or chilled versus frozen) and the specific cut of the carcass. Subheading 0203.12 is strictly reserved for hams, shoulders, and cuts thereof, provided they are "with bone in" and are either fresh or chilled. If the bone is removed, the classification shifts to a different subheading (0203.19). The term "chilled" implies the product has been cooled to a low temperature to maintain freshness without reaching the freezing point of the muscle tissue. This distinction is critical for customs valuation and sanitary inspections.

Products Included

• Whole chilled pork shoulders with bone
• Picnic shoulders, bone-in, fresh
• Chilled shoulder butts with bone
• Fresh pork shoulder cuts, bone-in

Common Misclassification

The most common misclassification occurs with HS code 0203.19, which covers other fresh or chilled cuts of swine that are boneless. If the shoulder has been deboned, it cannot stay in 0203.12. Furthermore, if the shoulder is frozen, it moves to 0203.22. Processed pork, such as salted, in brine, or smoked shoulder, is classified under heading 0210 rather than 0203.

FAQ

What is the HS code for chilled pork shoulder?

The HS code for fresh or chilled pork shoulders and cuts thereof with the bone in is 0203.12.

Does this include boneless shoulder?

No, boneless pork shoulder cuts are classified under HS code 0203.19 as "other" fresh or chilled cuts of swine.