HS Code for Fresh bone-in beef cuts

Fresh bone-in beef cuts are classified under HS code 020120. This classification is governed by the General Rules of Interpretation (GRI) and the specific nomenclature of Chapter 2, which covers meat and edible meat offal. Specifically, heading 0201 is reserved for meat of bovine animals that is fresh or chilled. The subheading 020120 is designated for cuts that retain their skeletal bone structure, excluding whole carcasses and half-carcasses. For a product to be classified here, it must be in a fresh or chilled state, meaning it has been kept at a temperature above freezing (typically between 0°C and 4°C) to maintain its natural state without the formation of ice crystals. The presence of bone is a primary determinant, as it distinguishes these products from boneless cuts. This classification is critical for customs valuation, as bone-in meat often carries different weight-based duties and sanitary requirements compared to boneless or frozen alternatives.

Products Included

• Rib-eye steaks with bone attached
• T-bone and Porterhouse steaks
• Short ribs (fresh or chilled)
• Bone-in beef shanks
• Bone-in brisket cuts
• Prime rib roasts

Common Misclassification

The most frequent misclassification occurs with HS code 020110, which is strictly for whole carcasses or half-carcasses. Additionally, 020130 is often confused with this code, but it is exclusively for boneless cuts. Another common error involves the thermal state; if the bone-in beef is frozen, it must be classified under 020220 rather than 020120. Importers must ensure the temperature logs support the "fresh or chilled" status to avoid penalties.

FAQ

What is the HS code for fresh bone-in beef?

The HS code for fresh or chilled bone-in beef cuts is 020120.

What is the difference between 020120 and 020220?

The difference lies in the preservation method: 020120 is for fresh or chilled meat, while 020220 is for meat that has been frozen.