HS-4 · Heading
0201 — Meat of bovine animals; fresh or chilled
Chapter 02: Meat and edible meat offal
Plain-language overview
Use HS-4 0201 when importing fresh or chilled meat from bovine animals, such as a shipment of chilled beef cuts for a restaurant supply. This heading includes all forms of fresh or chilled bovine meat, which is crucial for ensuring proper classification.
When deciding between subheadings, consider whether your shipment consists of whole carcasses and half-carcasses (HS-6 020110) or individual cuts with bone (HS-6 020120). For example, if you are importing a whole cow, use 020110, but if you're bringing in T-bone steaks, go with 020120.
If your shipment includes boneless cuts, you should classify it under HS-6 020130. This distinction is important as it affects tariffs and regulations. For instance, importing ground beef would fall under this category, while ribeye steaks with bones would not.
Keywords & topics
Short phrases that describe this HS-4 heading when you're searching or filtering schedules.
bovine meat import · fresh chilled beef classification · HS-4 0201 · meat of bovine animals · carcasses and half-carcasses · bone-in cuts beef · boneless beef cuts · meat tariff classification · importing beef · bovine meat subheadings
Examples
Drawn from the official tariff wording for this HS-4 heading. Always confirm against your published schedule and legal notes.
- Chilled carcasses of beef cattle
- Half-carcasses of bovine animals
- Bone-in cuts like short ribs or T-bones
- Boneless cuts such as sirloin or ground beef
- Fresh brisket or flank steak
- Chilled beef for export to restaurants
- Fresh or chilled offal from bovine animals
Common questions
How people often phrase their search when they're trying to classify goods like yours.
- What is HS-4 0201 used for?
- How do I classify chilled beef imports?
- What are the subheadings under HS-4 0201?
- Is there a difference between bone-in and boneless beef cuts?
- What tariffs apply to bovine meat imports?
- Can I import fresh beef from other countries?
Related topics
Longer phrases that come up when you're comparing codes or talking to a broker.
- how to classify fresh or chilled bovine meat
- differences between HS-6 020110 and 020120
- importing boneless beef cuts under HS codes
- requirements for importing beef carcasses
- understanding meat of bovine animals HS classification
- what to know about importing chilled beef
- guidelines for beef import tariffs
- choosing the right HS code for beef imports
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What types of bovine meat are covered under HS-4 0201?
- HS-4 0201 covers fresh or chilled bovine meat, including carcasses, half-carcasses, bone-in cuts, and boneless cuts.
- How do I determine the correct HS-6 subheading for my beef shipment?
- Identify if your shipment is a whole carcass, bone-in cuts, or boneless cuts to select the appropriate HS-6 subheading.
- Are there specific import regulations for bovine meat?
- Yes, regulations vary by country and may include health certifications, import permits, and tariffs based on the HS classification.
- Can I import both fresh and chilled bovine meat?
- Yes, both fresh and chilled bovine meat fall under HS-4 0201, but ensure you classify them correctly based on their condition.
- What should I do if I’m unsure about the classification?
- Consult with a customs broker or trade compliance expert to ensure accurate classification and compliance with regulations.
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Heading-browse mode uses HS-6 020100 (first line of this block).