HTS US: 0201.XX.XXXX
Description
This heading includes the edible meat of bovine animals (e.g., steers, heifers, cows, bulls) that has not been preserved beyond cooling. “Fresh” and “chilled” refer to meat that has been cooled to a temperature around or just above freezing (typically 0°C to 4°C) but not frozen solid. This includes:
- Whole carcasses and half-carcasses.
- Other cuts (quarters, fore-ends, hindquarters, primal cuts like loins and ribs).
- Meat with bone in (bone-in) or without bone (boneless).
Code Hierarchy
- Section I: Live Animals; Animal Products (Chapters 01-05)
- Chapter 02: Meat and Edible Meat Offal
- Heading 0201: Meat of bovine animals, fresh or chilled.
- US HTS Code (10-digit):
0201.XX.XXXX– The final digits specify the cut, bone status, and sometimes quota eligibility.
Detailed Breakdown of Subheadings
The 4-digit HS heading 0201 is broken down into more specific 6-digit HS codes and 10-digit U.S. HTS codes.
| HS/HTS Code | Description | Examples & Notes |
|---|---|---|
| 0201.10 | Carcasses and half-carcasses | The whole body or a side of the animal after slaughter and dressing. |
0201.10.0500 |
Carcasses and half-carcasses, fresh or chilled | |
| 0201.20 | Other cuts with bone in | Primal cuts that still contain the bone (e.g., bone-in ribs, chucks). |
0201.20.0500 |
Other cuts with bone in, fresh or chilled | |
| 0201.30 | Boneless meat | Cuts that have had the bone removed (e.g., boneless striploin, boneless chuck). |
0201.30.0500 |
Boneless meat of bovine animals, fresh or chilled |
*Note: The 10-digit codes provided (e.g., 0500) are common examples. Specific codes may vary based on trade agreements (like USDA quotas), and the last two digits often indicate the quota category.*
What is NOT Classified Here?
It is critical to distinguish this code from other bovine products:
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Frozen bovine meat is classified in HTS Code 0202.
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Edible offal (e.g., liver, tongue, heart) of bovine animals, whether fresh or frozen, is classified in HTS Code 0206.
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Processed or prepared meat products (e.g., sausages, cooked beef, corned beef) are classified in Chapter 16.
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Meat of other animals (e.g., pork, poultry) are classified in other headings of Chapter 2 (0203, 0207, etc.).
Notes
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USDA/FSIS Regulations: The importation of fresh and chilled beef into the United States is strictly controlled by the USDA’s Food Safety and Inspection Service (FSIS). The country and establishment of origin must be approved by the USDA to ensure equivalent food safety standards. Veterinary health certificates are mandatory.
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Tariff-Rate Quotas (TRQs): Many countries, including the U.S., manage imports of fresh and chilled beef through TRQs. A certain quantity (quota) may be imported at a low or zero duty rate, while quantities above that threshold face a much higher duty.
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Duty Rates: General duty rates can vary significantly based on the specific cut and whether it is imported within or outside a quota. Rates can be specific (e.g., cents per kilogram) or ad valorem (a percentage of the value). Always check the latest HTS schedule.
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Country of Origin Labeling (COOL): Strict labeling requirements apply to meat products to inform consumers of the country of origin.
Declaration Example
Product: A shipment of 10,000 kg of fresh, boneless beef chuck rolls from a USDA-approved facility in Canada.
US HTS Code:
0201.30.0500(Boneless meat of bovine animals, fresh or chilled)Unit of Quantity: Kilograms (kg)
General Duty Rate: Free (under USMCA/CUSMA trade agreement, but specific rules of origin must be met). If outside a quota for a non-FTA country, the rate could be high (e.g., 26.4%).
Additional Requirements: USDA import permit and veterinary health certificate required.
Related HTS Codes
- HTS 0102: Live bovine animals.
- HTS 0202: Meat of bovine animals, frozen.
- HTS 0206: Edible offal of bovine animals, fresh, chilled, or frozen.
- HTS 1602: Prepared or preserved meat, meat offal, or blood (e.g., canned beef, ready-to-eat products).
