HS Code for Fresh beef carcasses

Fresh beef carcasses and half-carcasses are classified under HS code 0201.10. This classification is found in Chapter 2, which covers meat and edible meat offal. Heading 0201 is specifically designated for meat of bovine animals (cattle), fresh or chilled. The subheading 0201.10 represents the most basic form of the slaughtered animal: the carcass (the whole body of the animal after bleeding, evisceration, and skinning) or the half-carcass (the result of the carcass being divided symmetrically through the center of the vertebrae). This classification is distinct from "cuts" of meat, which are classified under 0201.20 (bone-in) or 0201.30 (boneless). To qualify for 0201.10, the product must be fresh or chilled. Chilling involves cooling the meat to a constant temperature, usually between -1 and +7 degrees Celsius, to ensure preservation without freezing the muscle fibers. This code is essential for the wholesale meat trade and is used by customs authorities to apply specific tariffs and sanitary-phytosanitary (SPS) regulations that govern the movement of raw animal products.

Products Included

• Fresh whole bovine carcasses
• Chilled half-carcasses of beef
• Fresh carcasses of bulls, cows, or steers
• Chilled veal carcasses
• Fresh bovine half-carcasses with internal fats (kidney, pelvic)

Common Misclassification

The primary misclassification for this product is confusing fresh carcasses with frozen ones. Frozen bovine carcasses are classified under HS code 0202.10. Another common error is classifying specific large cuts (like quarters) under 0201.10; however, quarters and other bone-in cuts belong under 0201.20. Additionally, meat from other animals, such as buffalo (if not considered bovine in certain jurisdictions) or swine (0203), must be carefully distinguished. Live animals are never classified here; they belong in Chapter 1 under heading 0102.

FAQ

What is the HS code for fresh beef carcasses?

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

What is the difference between 0201.10 and 0201.20?

0201.10 is for whole or half-carcasses only, while 0201.20 covers other bone-in cuts of fresh or chilled beef, such as quarters, ribs, or loins.