HTS US: 0203.XX.XXXX
Description
This heading covers all edible parts of domestic swine, including fat and rinds, presented in three states:
- Fresh: Meat that has not been preserved, often kept at a temperature just above freezing for a short period.
- Chilled: Meat that has been cooled to a temperature around 0°C (32°F) but not frozen.
- Frozen: Meat that has been brought to and maintained at a temperature of -18°C (0°F) or lower to ensure preservation.
The meat can be with or without bone (boneless).
Code Hierarchy
- Section I: Live Animals; Animal Products (Chapters 01-05)
- Chapter 02: Meat and Edible Meat Offal
- Heading 0203: Meat of swine, fresh, chilled or frozen.
- US HTS Code (10-digit):
0203.XX.XXXX– The final digits specify the exact cut and preparation.
Detailed Breakdown of Subheadings
The 4-digit HS heading 0203 is broken down into specific 6-digit and 10-digit codes based on the cut and state of the meat.
| HS/HTS Code | Description | Examples & Notes |
|---|---|---|
| 0203.11 | Carcasses and half-carcasses, fresh or chilled | The primary form after slaughter, often for further butchering. |
0203.11.0000 |
Swine carcasses/half-carcasses, fresh or chilled | |
| 0203.12 | Carcasses and half-carcasses, frozen | Frozen whole or half bodies of swine. |
0203.12.0000 |
Swine carcasses/half-carcasses, frozen | |
| 0203.19 | Other meat, fresh or chilled (e.g., cuts) | Includes fresh/chilled hams, shoulders, and other cuts. |
0203.19.1000 |
Hams, shoulders and cuts thereof, fresh or chilled | |
0203.19.9000 |
Other meat, fresh or chilled (e.g., loins, bellies) | |
| 0203.21 | Hams, shoulders and cuts thereof, with bone in, frozen | Major bone-in cuts, frozen. |
0203.21.0000 |
Frozen bone-in hams, shoulders, and cuts thereof | |
| 0203.22 | Bellies and cuts thereof, frozen | Frozen pork bellies, a common commodity. |
0203.22.0000 |
Frozen bellies and cuts thereof | |
| 0203.29 | Other meat, frozen (e.g., boneless cuts) | Includes all other frozen cuts, especially boneless. |
0203.29.1000 |
Boneless hams and shoulders, frozen | |
0203.29.9000 |
Other frozen meat of swine, not specified |
What is NOT Classified Here?
To avoid misclassification, note these exclusions:
- Sausages and similar prepared products (e.g., salami, hot dogs) are classified in Chapter 16.
- Salted, brined, dried, or smoked pork (e.g., bacon, prosciutto) falls under Chapter 16 (1602.41).
- Pig fat (lard) not rendered or otherwise extracted is classified here, but rendered pig fat falls under Heading 1501.
- Edible offal (e.g., livers, hearts) of swine is classified under a different heading, 0206.
Notes
- USDA/FSIS Regulations: The importation of fresh, chilled, or frozen pork into the United States is strictly controlled by the USDA Food Safety and Inspection Service (FSIS). The meat must originate from countries and establishments approved by the USDA and meet U.S. safety standards.
- Duty Rates: Duty rates vary significantly depending on the specific 10-digit HTS code. Many pork products are subject to tariff-rate quotas (TRQs), meaning a low duty rate applies to a certain quantity, and a higher rate applies to over-quota imports. Rates can be specific (e.g., cents per kilogram) or ad valorem (a percentage of the value).
- Country of Origin Labeling (COOL): Accurate country-of-origin labeling is required for pork products.
Declaration Example
- Product: A shipment of frozen, boneless pork loins from Canada.
- US HTS Code:
0203.29.9000(Other frozen meat of swine, not specified) - Unit of Quantity: Kilogram (kg)
- General Duty Rate: Check current USHTS (Often subject to TRQ; may be free under USMCA)
- Additional Requirements: USDA/FSIS import inspection and health certificate.
Related HTS Codes
- HTS 0103: Live swine.
- HTS 0206: Edible offal of swine (fresh, chilled, frozen).
- HTS 1602.41: Prepared or preserved pork (e.g., hams, shoulders, and cuts thereof).
- HTS 0210.11: Pork that is salted, dried, or smoked (e.g., bacon, hams).
