HS Code for Frozen bone-in pork cuts

Frozen bone-in pork cuts, specifically hams and shoulders, are classified under HS code 0203.22. This classification is situated within Chapter 2 (Meat and edible meat offal) and Heading 0203 (Meat of swine, fresh, chilled or frozen). The hierarchical structure of the Harmonized System requires a distinction between the state of the meat and the specific cut of the animal. Subheading 0203.22 is restricted to hams, shoulders, and cuts thereof, provided they contain the bone. In anatomical terms, hams refer to the hindquarters of the swine, while shoulders refer to the forequarters. The presence of the bone is a defining characteristic for this specific code. This classification is used to monitor trade volumes of primary pork cuts and is often subject to specific veterinary inspections and quota regulations. The meat must be frozen to a temperature that ensures the core is solid to meet the criteria for the 0203.2x series.

Products Included

• Frozen pork ham, bone-in
• Frozen pork shoulder, bone-in
• Frozen picnic shoulder, bone-in
• Frozen pork leg (hindquarter), bone-in
• Frozen cuts of hams or shoulders with bone

Common Misclassification

A frequent misclassification occurs with HS code 0203.21, which is only for whole or half-carcasses. Once the ham or shoulder is detached from the carcass, it must be moved to 0203.22. Another error is using 0203.29, which is a catch-all for other frozen pork cuts. While 0203.29 includes bellies (ribs) and boneless cuts, the specific bone-in hams and shoulders must stay in 0203.22. Finally, if the pork is processed (e.g., salted, smoked, or brined like traditional ham), it must be classified under 0210.11 or Chapter 16, depending on the level of preparation.

FAQ

What is the HS code for frozen bone-in pork shoulder?

The HS code for frozen bone-in pork shoulder is 0203.22.

Are pork ribs classified under 0203.22?

No, pork ribs are generally classified under HS code 0203.29 as other frozen cuts of swine, unless they are part of a shoulder cut.