What types of beef cuts are classified under HS-6 020130?

HS-6 020130 covers boneless cuts of beef such as ribeye, sirloin, and tenderloin, as well as ground beef without bones.

Are there specific packaging requirements for exporting beef?

Yes, beef should be vacuum-sealed and kept at appropriate temperatures to ensure freshness and compliance with health regulations.

How do I know if my beef falls under HS-6 020130 or another code?

If your beef cuts are boneless and fresh or chilled, they should be classified under HS-6 020130. Bone-in cuts would fall under a different code.

What documentation do I need for importing beef under HS-6 020130?

You will typically need a health certificate, import permit, and proof of compliance with food safety standards.

Can I export chilled boneless beef cuts to any country?

Export regulations vary by country, so it's essential to check the specific import requirements of the destination country.

What are the food safety regulations for importing beef?

Imported beef must comply with local health regulations, including sourcing from approved suppliers and passing inspections.

Is there a difference between fresh and chilled beef?

Fresh beef is typically kept at temperatures above freezing, while chilled beef is stored at temperatures just above freezing to maintain quality.

How can I ensure my beef products are classified correctly?

Consult with a customs broker or refer to the Harmonized System guidelines to ensure accurate classification of your beef products.

HS-6 · Subheading

020130

Meat; of bovine animals, boneless cuts, fresh or chilled

Heading 0201 — Meat of bovine animals; fresh or chilled

Chapter 02: Meat and edible meat offal

Plain-language overview

Use HS-6 020130 when importing or exporting fresh or chilled boneless cuts of beef, such as sirloin or ribeye steaks. These products are typically shipped in vacuum-sealed packaging to maintain freshness.

This code specifically applies to boneless cuts of meat from bovine animals, distinguishing them from other classifications like HS-6 020120, which covers bone-in cuts. Understanding this difference is crucial for accurate customs declarations.

When dealing with fresh or chilled beef, it's important to note that the meat must be sourced from healthy animals and comply with food safety regulations. This ensures that the product meets import standards in your destination country.

If you're unsure about the specific cuts that fall under this HS-6 code, consider products like beef tenderloin, flank steak, or ground beef that is packaged without bones. Each of these items should be classified under HS-6 020130.

Keywords & topics

Short phrases that describe this HS-6 subheading when you're searching or filtering schedules.

boneless beef cuts · fresh beef import · chilled beef export · meat of bovine animals · HS code 020130 · beef tenderloin classification · vacuum-sealed beef · ground beef HS code · sirloin steak import · flank steak export · food safety regulations · meat packaging requirements · customs beef classification · bovine meat products · fresh chilled meat · meat trade compliance · beef cuts export regulations

Examples

Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.

Vacuum-sealed boneless ribeye steaks for export to restaurants
Freshly cut beef tenderloin shipped to a grocery chain
Chilled boneless sirloin steaks packaged for retail sale
Ground beef without bones for use in packaged meals
Boneless flank steaks supplied to a food service distributor
Fresh beef cuts sent to a butcher shop for local sales
Chilled beef strips intended for stir-fry dishes
Boneless beef cuts exported for use in processed foods

Common questions

How people often phrase their search when they're trying to classify goods like yours.

What is HS code 020130?
How to classify boneless beef cuts?
Are there specific regulations for importing beef?
What are examples of products under HS-6 020130?
How is fresh beef packaged for export?
What distinguishes HS-6 020130 from other beef codes?
Can I export chilled boneless beef cuts?
What documentation is needed 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 beef cuts are classified under HS-6 020130?: HS-6 020130 covers boneless cuts of beef such as ribeye, sirloin, and tenderloin, as well as ground beef without bones.
Are there specific packaging requirements for exporting beef?: Yes, beef should be vacuum-sealed and kept at appropriate temperatures to ensure freshness and compliance with health regulations.
How do I know if my beef falls under HS-6 020130 or another code?: If your beef cuts are boneless and fresh or chilled, they should be classified under HS-6 020130. Bone-in cuts would fall under a different code.
What documentation do I need for importing beef under HS-6 020130?: You will typically need a health certificate, import permit, and proof of compliance with food safety standards.
Can I export chilled boneless beef cuts to any country?: Export regulations vary by country, so it's essential to check the specific import requirements of the destination country.
What are the food safety regulations for importing beef?: Imported beef must comply with local health regulations, including sourcing from approved suppliers and passing inspections.
Is there a difference between fresh and chilled beef?: Fresh beef is typically kept at temperatures above freezing, while chilled beef is stored at temperatures just above freezing to maintain quality.
How can I ensure my beef products are classified correctly?: Consult with a customs broker or refer to the Harmonized System guidelines to ensure accurate classification of your beef products.

Continue classification

Parent context

HS-4 0201 Chapter 02

Nearby siblings

Previous HS-6 020120

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