HTS US: 0502.XX.XXXX
Description
This heading encompasses fresh or chilled boneless meat of bovine animals, including veal and beef, presented primarily in the following forms:
- Fresh: Meat that has not been subjected to preservation methods, generally kept just above freezing for short-term freshness.
- Chilled: Meat cooled to temperatures near 0°C (32°F) without freezing, to maintain quality and safety.
The boneless meat covered under this heading excludes cuts with bones and includes a variety of primal and subprimal cuts suitable for further processing or direct sale.
Code Hierarchy
- Section I: Live Animals; Animal Products (Chapters 01-05)
- Chapter 05: Products of Animal Origin, Not Elsewhere Specified or Included
- Heading 0502: Fresh or chilled bovine meat, boneless
- US HTS Code (10-digit):
0502.XX.XXXX– Further digits specify the exact type, cut, and treatment of the meat.
Detailed Breakdown of Subheadings
The 4-digit HS heading 0502 is subdivided into more specific 6-digit and 10-digit codes that define the type of bovine meat and its characteristics.
| HS/HTS Code | Description | Examples & Notes |
|---|---|---|
| 0502.10 | Carcasses and half-carcasses, fresh or chilled, boneless | Whole or half carcasses of bovine animals with bones removed. |
0502.10.1000 |
Bovine carcasses/half-carcasses, fresh or chilled, boneless | |
| 0502.20 | Other cuts and meat, fresh or chilled, boneless | Includes major cuts like loins, rounds, and other subprimal cuts boneless and fresh or chilled. |
0502.20.1000 |
Boneless cuts of beef, fresh or chilled | |
0502.20.9000 |
Other fresh or chilled boneless bovine meat not specified |
What is NOT Classified Here?
To ensure proper classification, note the following exclusions:
- Meat with bones: Bovine meat containing bones is classified under Chapter 02, headings 0201 and 0202.
- Frozen bovine meat: Covered under Chapter 02, headings 0201 and 0202 for frozen states.
- Processed or preserved meat: Such as salted, dried, or smoked beef falls under Chapter 02, heading 0210.
- Offal and other edible parts: Are classified under Chapter 02, heading 0206.
Notes
- USDA/FSIS Regulations: The import of fresh or chilled boneless bovine meat into the United States is regulated by USDA’s Food Safety and Inspection Service (FSIS), requiring compliance with approved country and facility standards.
- Duty Rates: Duty rates vary by exact 10-digit HTS code and may be subject to tariff-rate quotas (TRQs) or special trade agreements such as USMCA.
- Labeling Requirements: Accurate country of origin and product description labeling is mandatory for all bovine meat imports.
Declaration Example
Product: Shipment of fresh, boneless beef loins from Australia.
US HTS Code:
0502.20.1000(Boneless cuts of beef, fresh or chilled)Unit of Quantity: Kilogram (kg)
General Duty Rate: Check current USHTS (May be subject to TRQ or free under trade agreements)
Additional Requirements: USDA/FSIS import inspection, health certificate, and labeling compliance.
Related HTS Codes
- Chapter 02 (0201, 0202): Fresh or chilled bovine meat with bone and frozen meat.
- HTS 0206: Edible offal of bovine animals.
- HTS 0210: Processed or preserved meat of bovine animals (salted, dried, smoked).
- HTS 0501: Bovine semen, for breeding purposes.
