Chapter 02 covers meat and edible meat offal, including fresh, chilled, frozen, dried, smoked, salted and other types of meat. This chapter is divided into multiple headings, such as 0201 fresh or chilled beef, 0202 frozen beef, 0203 pork, etc. Goods in this chapter are mainly for human consumption, but certain offal such as intestines and bladders are also classified in this chapter. Note that this chapter does not include meat products (Chapter 16) or animal fats (Chapter 15). Heading 0201 covers fresh or chilled beef, including bone-in and boneless. Fresh means not frozen, chilled means stored at a temperature of around 0°C. This heading is further subdivided based on whether it is bone-in and the post-slaughter processing method. Bone-in beef refers to carcasses or cuts that still contain bones, such as ribs, bone-in leg meat, etc. Code 020120 has 6 digits: the first 2 digits 02 indicate Chapter 02 (meat and edible meat offal); digits 3-4, 01, indicate heading 0201 (fresh or chilled beef); digits 5-6, 20, indicate subheading 020120 (bone-in beef). The 5th digit 2 represents bone-in, and the 6th digit 0 is the subheading subdivision. The complete code 020120 refers to fresh or chilled bone-in beef. This commodity is fresh or chilled bone-in beef, which matches the description of heading 0201, and because it is bone-in, it is classified under subheading 020120 rather than 020130 (boneless beef). If frozen, it would be classified under 0202; if it were meat of other animals, it would be classified under the corresponding heading.
Chapter
Chapter 02 covers meat and edible meat offal, including fresh, chilled, frozen, dried, smoked, salted and other types of meat. This chapter is divided into multiple headings, such as 0201 fresh or chilled beef, 0202 frozen beef, 0203 pork, etc. Goods in this chapter are mainly for human consumption, but certain offal such as intestines and bladders are also classified in this chapter. Note that this chapter does not include meat products (Chapter 16) or animal fats (Chapter 15).
Heading
Heading 0201 covers fresh or chilled beef, including bone-in and boneless. Fresh means not frozen, chilled means stored at a temperature of around 0°C. This heading is further subdivided based on whether it is bone-in and the post-slaughter processing method. Bone-in beef refers to carcasses or cuts that still contain bones, such as ribs, bone-in leg meat, etc.
Digit Breakdown
Code 020120 has 6 digits: the first 2 digits 02 indicate Chapter 02 (meat and edible meat offal); digits 3-4, 01, indicate heading 0201 (fresh or chilled beef); digits 5-6, 20, indicate subheading 020120 (bone-in beef). The 5th digit 2 represents bone-in, and the 6th digit 0 is the subheading subdivision. The complete code 020120 refers to fresh or chilled bone-in beef.
Classification Basis
This commodity is fresh or chilled bone-in beef, which matches the description of heading 0201, and because it is bone-in, it is classified under subheading 020120 rather than 020130 (boneless beef). If frozen, it would be classified under 0202; if it were meat of other animals, it would be classified under the corresponding heading.
📝 Declaration Elements
Product name: The specific name of the declared commodity, such as "fresh bone-in beef" or "chilled bone-in beef", and the state must be clearly indicated. Production or preservation method: Indicate whether it is fresh or chilled, such as "fresh" or "chilled"; for chilled, the temperature range must be stated. Cut: The specific cut, such as "rib", "leg meat", "shoulder meat", etc.; bone-in status must be clear. Bone-in or not: Clearly state "bone-in"; if boneless, it is classified under another code. Packaging specifications: Such as "vacuum-packed, 10 kg per carton", etc., which affects inspection and quarantine. Brand: If there is a brand, it must be declared; if no brand, fill in "none". Production date: The specific production date, in the format YYYY-MM-DD. Shelf life: Such as "12 months", which must be consistent with the label. Product name: fresh bone-in beef; Production or preservation method: chilled (0-4°C); Cut: rib; Bone-in or not: bone-in; Packaging specifications: vacuum-packed, 10 kg per carton; Brand: XX; Production date: 2025-03-01; Shelf life: 12 months. Mistakenly declaring chilled as frozen, resulting in classification under 0202. Failing to indicate bone-in, which may lead to classification under the boneless subheading. The cut description is too general, such as only writing "beef", affecting inspection. The production date is inconsistent with the health certificate, which may result in rejection.
Product name
The specific name of the declared commodity, such as "fresh bone-in beef" or "chilled bone-in beef", and the state must be clearly indicated.
⚠️ Mistakenly written as "frozen bone-in beef" or "boneless beef".
Production or preservation method
Indicate whether it is fresh or chilled, such as "fresh" or "chilled"; for chilled, the temperature range must be stated.
⚠️ Vaguely writing "preserved fresh", without distinguishing fresh from chilled.
Cut
The specific cut, such as "rib", "leg meat", "shoulder meat", etc.; bone-in status must be clear.
⚠️ Only writing "beef" without specifying the cut.
Bone-in or not
Clearly state "bone-in"; if boneless, it is classified under another code.
⚠️ Incorrectly filling in "boneless", leading to classification errors.
Packaging specifications
Such as "vacuum-packed, 10 kg per carton", etc., which affects inspection and quarantine.
⚠️ Ignoring packaging details, resulting in inconsistency during inspection.
Brand
If there is a brand, it must be declared; if no brand, fill in "none".
⚠️ Brand inconsistent with the actual product or omitted.
Production date
The specific production date, in the format YYYY-MM-DD.
⚠️ Incorrect date format or inconsistent with the health certificate.
Shelf life
Such as "12 months", which must be consistent with the label.
⚠️ Shelf life inconsistent with the label.
Example： Product name: fresh bone-in beef; Production or preservation method: chilled (0-4°C); Cut: rib; Bone-in or not: bone-in; Packaging specifications: vacuum-packed, 10 kg per carton; Brand: XX; Production date: 2025-03-01; Shelf life: 12 months.
Common Mistakes：
Mistakenly declaring chilled as frozen, resulting in classification under 0202.
Failing to indicate bone-in, which may lead to classification under the boneless subheading.
The cut description is too general, such as only writing "beef", affecting inspection.
The production date is inconsistent with the health certificate, which may result in rejection.
🎯 Classification Logic
The core basis for classification is the actual state of the goods: fresh or chilled, and bone-in. Fresh means not frozen; chilled means stored at around 0°C. Bone-in means bones remain after cutting. Reference must be made to the Import and Export Tariff and its notes, and a comprehensive determination should be made based on product name, state, and cut. If frozen, it is classified under 0202; if boneless, it is classified under 020130. 020130 Fresh or chilled boneless beef: The core difference is whether it is bone-in; 020130 is boneless, while 020120 is bone-in. 020210 Frozen bone-in beef: The state is different; 020210 is frozen, while 020120 is fresh or chilled. 020230 Frozen boneless beef: Both frozen and boneless, differing from 020120 in both state and bone-in status. 020500 Fresh, chilled or frozen meat of horses, asses, mules: The animal species is different; 020120 is beef, while 020500 is meat of equine animals. Is the commodity indeed beef? Is the state fresh or chilled? Is it bone-in? Is the cut clearly specified? Do the packaging and labels meet the requirements?
Basis
The core basis for classification is the actual state of the goods: fresh or chilled, and bone-in. Fresh means not frozen; chilled means stored at around 0°C. Bone-in means bones remain after cutting. Reference must be made to the Import and Export Tariff and its notes, and a comprehensive determination should be made based on product name, state, and cut. If frozen, it is classified under 0202; if boneless, it is classified under 020130.
Confused Codes：
020130 - Fresh or chilled boneless beef
The core difference is whether it is bone-in; 020130 is boneless, while 020120 is bone-in.
020210 - Frozen bone-in beef
The state is different; 020210 is frozen, while 020120 is fresh or chilled.
020230 - Frozen boneless beef
Both frozen and boneless, differing from 020120 in both state and bone-in status.
020500 - Fresh, chilled or frozen meat of horses, asses, mules
The animal species is different; 020120 is beef, while 020500 is meat of equine animals.
Self-Check：
✓ Is the commodity indeed beef?
✓ Is the state fresh or chilled?
✓ Is it bone-in?
✓ Is the cut clearly specified?
✓ Do the packaging and labels meet the requirements?
❓ FAQ
How to determine whether beef is fresh or chilled? Fresh means not frozen, usually at a temperature above 0°C; chilled means stored at around 0°C, not frozen. Determine based on actual transport and storage temperatures, and temperature records must be provided at declaration. What is the difference in HS codes between bone-in beef and boneless beef? Bone-in beef is classified under 020120 (fresh or chilled) or 020210 (frozen); boneless beef is classified under 020130 (fresh or chilled) or 020230 (frozen). The key is whether bones are present. If beef is first chilled and then frozen, which code should it be classified under? The final state shall prevail. If the final state is frozen, it is classified under 0202; if it remains chilled, it is classified under 0201. It must be determined according to the actual state at the time of inspection. Is a health certificate required at declaration? Yes, imported meat requires an official health certificate from the exporting country proving compliance with China's inspection and quarantine requirements. The certificate information must be consistent with the declaration. How to check the tariff rate for 020120? You can check the Import and Export Tariff of the People's Republic of China or query through the General Administration of Customs website or the Single Window. Tariff rates may change due to free trade agreements, etc., and the latest version shall prevail. What restrictions are there on selling bone-in beef through cross-border e-commerce? Cross-border e-commerce imported meat must comply with the List of Cross-Border E-Commerce Retail Imported Goods and must have inspection and quarantine permits. Currently, there may be many restrictions on meat, and it is advisable to consult customs. What are the consequences of mistakenly declaring bone-in beef as boneless? It may lead to classification errors, affecting tax collection and regulatory conditions. Customs may require document amendment, supplementary tax payment, or even penalties. Truthful declaration is recommended. How to determine whether the cut of beef affects classification? The cut does not affect classification under 020120, but it must be clearly stated in the declaration elements for customs inspection. All bone-in fresh or chilled beef is classified under this code.
Q: How to determine whether beef is fresh or chilled?
A: Fresh means not frozen, usually at a temperature above 0°C; chilled means stored at around 0°C, not frozen. Determine based on actual transport and storage temperatures, and temperature records must be provided at declaration.
Q: What is the difference in HS codes between bone-in beef and boneless beef?
A: Bone-in beef is classified under 020120 (fresh or chilled) or 020210 (frozen); boneless beef is classified under 020130 (fresh or chilled) or 020230 (frozen). The key is whether bones are present.
Q: If beef is first chilled and then frozen, which code should it be classified under?
A: The final state shall prevail. If the final state is frozen, it is classified under 0202; if it remains chilled, it is classified under 0201. It must be determined according to the actual state at the time of inspection.
Q: Is a health certificate required at declaration?
A: Yes, imported meat requires an official health certificate from the exporting country proving compliance with China's inspection and quarantine requirements. The certificate information must be consistent with the declaration.
Q: How to check the tariff rate for 020120?
A: You can check the Import and Export Tariff of the People's Republic of China or query through the General Administration of Customs website or the Single Window. Tariff rates may change due to free trade agreements, etc., and the latest version shall prevail.
Q: What restrictions are there on selling bone-in beef through cross-border e-commerce?
A: Cross-border e-commerce imported meat must comply with the List of Cross-Border E-Commerce Retail Imported Goods and must have inspection and quarantine permits. Currently, there may be many restrictions on meat, and it is advisable to consult customs.
Q: What are the consequences of mistakenly declaring bone-in beef as boneless?
A: It may lead to classification errors, affecting tax collection and regulatory conditions. Customs may require document amendment, supplementary tax payment, or even penalties. Truthful declaration is recommended.
Q: How to determine whether the cut of beef affects classification?
A: The cut does not affect classification under 020120, but it must be clearly stated in the declaration elements for customs inspection. All bone-in fresh or chilled beef is classified under this code.
⚠️ Disclaimer: HS code classification, declaration elements, tariff rates and regulatory conditions on this page are for reference only and do not constitute legal advice on customs classification. Tariff rates and regulations are subject to change; the latest announcements from the General Administration of Customs and on-site determinations shall prevail. Please consult professional customs brokers or customs authorities before import/export.