HS Code for Fresh pork carcass

HS code 0203.11 is specifically for carcasses and half-carcasses of swine, fresh or chilled. According to the Explanatory Notes to the Harmonized System, a carcass represents the whole body of a slaughtered animal after it has been bled and eviscerated, and after the removal of the head, feet, and tail. A half-carcass is the product obtained by dividing the whole carcass symmetrically through the center of each cervical, dorsal, lumbar, and sacral vertebra. This classification falls under Chapter 2 (Meat and edible meat offal) and heading 0203 (Meat of swine). The "fresh or chilled" status is a critical determinant; "fresh" meat is that which has not been treated to ensure preservation, while "chilled" meat has been cooled to a low temperature without being frozen. This code is primarily used for the bulk transport of pork before it is broken down into smaller retail cuts. Accurate classification under 0203.11 is vital for meeting veterinary inspection requirements and applying the appropriate tariff rates. It excludes wild boar, which is generally classified as game meat under 0208.

Products Included

• Whole swine carcasses, fresh or chilled
• Half-carcasses of domestic swine, fresh or chilled
• Chilled pork carcasses for industrial butchery

Common Misclassification

A common misclassification occurs when 0203.11 is used for specific cuts like hams or shoulders, which belong in 0203.12. If the carcass is frozen, it must be classified under 0203.21. Furthermore, live swine are classified in Chapter 1 (0103), and any meat that has been salted or smoked is classified under 0210.

FAQ

What is the HS code for Fresh pork carcass?

The HS code for fresh or chilled carcasses and half-carcasses of swine is 0203.11.

What defines a half-carcass in this classification?

A half-carcass is defined as the product of splitting a whole carcass lengthwise through the center of the spinal column.