HS Code for Frozen bone-in beef cuts

Frozen bone-in beef cuts are classified under HS code 0202.20. This classification is determined by Chapter 2, which covers meat and edible meat offal. Heading 0202 is specific to meat of bovine animals that has been frozen. Within this heading, a distinction is made between carcasses or half-carcasses (0202.10) and other cuts. Subheading 0202.20 covers "other cuts with bone in," which refers to any portion of the bovine carcass that contains bone but does not constitute a full carcass. The term "frozen" implies that the product has been cooled to below its freezing point to ensure long-term preservation. This classification is strictly for raw meat; any meat that has been cooked, seasoned, or otherwise prepared would be classified under Chapter 16. The presence of bone is the primary technical differentiator from subheading 0202.30, which is reserved for boneless cuts.

Products Included

• Frozen beef ribs (bone-in)
• Frozen beef short loins with bone
• Frozen beef shanks with bone
• Frozen T-bone steaks (raw and frozen)

Common Misclassification

A common misclassification occurs with HS code 0201.20, which is for bone-in beef cuts that are fresh or chilled. The distinction between chilled (0201) and frozen (0202) is critical for customs compliance. Another error is using 0202.10, which is strictly for full carcasses or half-carcasses. If the meat has been deboned, it must be classified under 0202.30. Additionally, if the beef is processed (e.g., marinated or salted), it may fall under 0210 or 1602 depending on the extent of the processing.

FAQ

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

The HS code for frozen bone-in beef cuts (excluding carcasses) is 0202.20.

What is the difference between 0202.20 and 0202.30?

HS code 0202.20 is for beef cuts that contain bone, while 0202.30 is for boneless beef cuts.