HTS US: 0210.XX.XXXX
Description
This heading covers all dried, salted, or smoked edible parts of animals other than swine, presented in various forms:
- Dried:
- Meat that has been dehydrated to preserve it, often with reduced weight and volume.
- Salted: Meat that has been preserved using salt to prevent spoilage.
- Smoked: Meat that has been exposed to smoke from burning wood or other materials to enhance flavor and 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 0210: Meat and edible offal of other animals, dried, salted, or smoked.
- US HTS Code (10-digit):
0210.XX.XXXX– The final digits specify the exact preparation and type of meat.
Detailed Breakdown of Subheadings
The 4-digit HS heading 0210 is broken down into specific 6-digit and 10-digit codes based on the type of meat and method of preservation.
| HS/HTS Code | Description | Examples & Notes |
|---|---|---|
| 0210.11 | Dried meat | Includes various types of dried meats such as jerky. |
0210.11.0000 |
Dried meat of various animals | Commonly includes beef jerky and dried fish. |
| 0210.12 | Salted meat | Meat preserved with salt, often for long-term storage. |
0210.12.0000 |
Salted meat of various animals | Includes salted fish and other meats. |
| 0210.19 | Other preserved meat (e.g., smoked) | Includes smoked meats and other forms not classified above. |
0210.19.1000 |
Smoked meat of various animals | Commonly includes smoked salmon and other smoked meats. |
0210.19.9000 |
Other preserved meats not specified | Includes preserved meats that do not fall into the other categories. |
What is NOT Classified Here?
To avoid misclassification, note these exclusions:
- Fresh or chilled meat
- is classified under separate headings, such as Chapter 02.
- Sausages and similar prepared products (e.g., salami, hot dogs) are classified in Chapter 16.
- Meat that is cooked or otherwise processed falls under different headings, particularly those focusing on prepared foods.
Notes
- USDA/FSIS Regulations:
- The importation of dried, salted, or smoked meat 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 can vary based on the specific 10-digit HTS code. Many 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 meat products.
Declaration Example
- Product:
- A shipment of smoked salmon from Norway.
- US HTS Code:
0210.19.1000(Smoked meat of various animals) - Unit of Quantity: Kilogram (kg)
- General Duty Rate: Check current USHTS (Often subject to TRQ; may be free under trade agreements)
- Additional Requirements: USDA/FSIS import inspection and health certificate.
Related HTS Codes
- HTS 0201:
- Meat of bovine animals, fresh or chilled.
- HTS 0206: Edible offal of other animals (fresh, chilled, frozen).
- HTS 1602: Processed or preserved meat products.
- HTS 0210.11: Dried meat of various animals.
