HS Code for Frozen pork carcass

HS code 0203.21 is specifically designated for frozen carcasses and half-carcasses of swine. In the context of the Harmonized System, a carcass is the entire body of the slaughtered animal after it has been bled and eviscerated, and after the removal of the hair and bristles. A half-carcass is produced by the longitudinal splitting of a whole carcass through the center of each cervical, dorsal, lumbar, and sacral vertebra and through the center of the sternum and the ischio-pubic symphysis. Classification under this code follows GRI 1, which prioritizes the specific terms of the heading. Because 0203.21 is the first subheading under the frozen swine meat category, it takes precedence for whole or half animals before any further butchery occurs. The frozen requirement is a technical state where the product temperature has been reduced below its freezing point to ensure long-term preservation and safety during maritime or land transport. This code is primarily used by primary processors and wholesalers who import whole animals for further breakdown in the destination country. If the carcass is divided into smaller primal cuts, such as loins or bellies, it can no longer be classified here and must be moved to 0203.22 or 0203.29. The accuracy of this classification is essential for applying correct tariff rates, which often differ between whole carcasses and processed cuts.

Products Included

• Whole frozen pig carcasses
• Frozen half-carcasses
• Split frozen swine bodies
• Frozen carcasses with head attached
• Frozen carcasses without trotters

Common Misclassification

Confused with 0203.11, which covers fresh or chilled carcasses. It is also frequently confused with 0203.29; if a carcass is further butchered into primary cuts like loins or bellies, it no longer qualifies for 0203.21. Additionally, if the carcass is from a wild boar, it still falls under 0203.21, but some importers mistakenly look for separate wild game codes in Chapter 2.

FAQ

What is the HS code for frozen pork carcass?

The HS code for frozen pork carcasses and half-carcasses is 0203.21.

Can a carcass include the head?

Yes, a carcass or half-carcass classified under 0203.21 may be presented with or without the head, although heads are often removed and classified as offal.