Chapter 02 covers "Meat and edible meat offal" in the Harmonized System (HS), including fresh, chilled, frozen, dried, smoked, salted and other types of meat and edible offal. This chapter covers livestock (pigs, cattle, sheep, etc.), poultry, game, and certain aquatic mammals, but excludes fish, crustaceans (Chapter 03), and animal fats (Chapter 15). The core distinction lies in the degree of processing: meat that has only undergone simple cutting, refrigeration, or freezing is classified under this chapter, while products that have undergone further processing such as sausages or canned goods are classified under Chapter 16. Heading 0203 specifically covers "Fresh, chilled or frozen meat of swine," including whole carcasses, half-carcasses, bone-in/boneless cuts, and edible offal. Its core is meat of pigs (domestic swine and wild boar), in a state of fresh (ambient temperature), chilled (0-4°C), or frozen (below -18°C). Under this heading, further subdivision is made by cut and degree of processing, such as 0203.11 for whole carcasses and half-carcasses fresh or chilled, 0203.12 for bone-in hams, etc. Note the distinction from 0206 (edible offal) and 0210 (dried, smoked, salted meat). The first 2 digits "02" indicate Chapter 02 "Meat and edible meat offal," at the chapter level, covering all edible animal meat and offal. Digits 3-4 "03" indicate the heading "Fresh, chilled or frozen meat of swine," subdivided within the chapter by animal species and preservation state, distinct from 0201 (beef), 0202 (frozen beef), 0204 (mutton), etc. Digits 5-6 "11" indicate the subheading "Whole carcasses and half-carcasses, fresh or chilled," further distinguishing cuts and states under heading 0203: 0203.11 for whole/half carcasses fresh or chilled, 0203.12 for bone-in hams, etc., 0203.19 for other, 0203.21 for whole/half carcasses frozen, 0203.22 for bone-in hams frozen, etc. Therefore, 020311 specifically refers to unsplit whole or half pig carcasses that are not frozen. The goods are "Fresh or chilled whole and half carcasses of pork," which falls within the scope of heading 0203 (fresh, chilled or frozen pork), and because they are unsplit and not frozen, they are classified under subheading 020311. If they were frozen whole pig carcasses, they would be classified under 020321; if split into bone-in leg cuts, under 020312; if edible offal, under 0206; if smoked, under 0210. The key determining factors are: animal species (pig), preservation state (fresh/chilled), and cut status (whole carcass/half-carcass).

Product name: The specific name of the declared commodity, which should accurately reflect the product's attributes, such as "Fresh whole pork carcass" or "Chilled half pork carcass." Method of production or preservation: Describe the processing method of the meat, such as "fresh" or "chilled"; do not fill in "frozen" or "smoked," etc. State (whole carcass/half-carcass): Specify whether it is a whole carcass or half-carcass; for half-carcass, indicate whether it is a longitudinal split or other cutting method. Bone-in or boneless: Whole carcasses and half-carcasses are usually bone-in, but it must be confirmed whether they are boneless; if boneless, they may be classified under other subheadings. Breed: Indicate the breed of pig, such as domestic swine or wild boar; wild boar may involve endangered species controls. Origin: Provide the specific country or region for quarantine and tariff preference determination. Brand: If there is a brand, declare the brand name; if no brand, fill in "None." Packaging specifications: Describe the packaging method (e.g., cartons, vacuum bags) and net weight per piece for customs inspection. Product name: Fresh whole pork carcass; Method of production or preservation: Chilled; State: Whole carcass; Bone-in or boneless: Bone-in; Breed: Domestic swine; Origin: Spain; Brand: None; Packaging specifications: Packed in cartons, net weight 20 kg per carton. (Note: This format simulates the "Commodity name, specifications and model" column of a customs declaration form; actual declaration must be entered item by item per customs requirements.) Misreporting chilled as frozen, resulting in classification under 020321, which may have different tax rates and regulatory conditions. If a half-carcass is further split into bone-in leg meat, it should be classified under 020312; misreporting as 020311 will trigger classification disputes. Wild boar without CITES certificate may be detained or penalized by customs.

The core basis for classification is the heading texts and subheading notes of the Harmonized System (HS) and the Import and Export Tariff. First, the goods must belong to Chapter 02 "Meat and edible meat offal" and be meat of swine. Second, heading 0203 applies only to fresh, chilled or frozen pork, excluding meat that has been smoked, dried, salted or otherwise processed (classified under 0210). Finally, subheading 020311 requires the goods to be "whole carcasses and half-carcasses" and in a preservation state of "fresh or chilled." Therefore, the determination must sequentially confirm: animal species (pig), preservation state (fresh/chilled), and cut status (whole carcass/half-carcass). If any item does not conform, classification falls under other subheadings. 020312 Fresh or chilled bone-in hams, shoulders and cuts thereof: 020312 covers split bone-in leg meat, while 020311 requires whole carcasses or half-carcasses. If a half-carcass is further split into leg meat, it is classified under 020312. 020319 Other fresh or chilled meat of swine: 020319 covers boneless cuts, other split meat, etc., while 020311 is limited to whole carcasses or half-carcasses. If a whole pig carcass is deboned, it may be classified under 020319. 020321 Frozen whole carcasses and half-carcasses of swine: The only difference between 020321 and 020311 is the preservation state: frozen (below -18°C) versus fresh/chilled. Misreporting the state will lead to classification errors. 020630 Fresh or chilled edible offal of swine: 020630 covers edible offal of swine (such as liver, heart, intestines, etc.), while 020311 is pork (muscle tissue). Offal and meat must be distinguished. 021011 Dried, smoked or salted bone-in hams of swine: 021011 covers bone-in leg meat that has been dried, smoked, salted or otherwise processed, while 020311 is fresh or chilled whole/half carcasses, with a different degree of processing. Is the animal species pig (domestic swine or wild boar)? Is the preservation state fresh or chilled (not frozen)? Is the cut status whole carcass or half-carcass (not further split)? Is it bone-in (whole carcasses/half-carcasses are usually bone-in)? Has it been smoked, dried, salted or otherwise processed (if not, classify under 0203)?

How do I check the current tariff rate for HS code 020311? You can check through the official website of the General Administration of Customs of China, the International Trade Single Window, or the Import and Export Tariff of the People's Republic of China. Tariff rates vary by country, trade agreement (such as RCEP), and annual adjustments; it is recommended to rely on the customs system feedback at the time of declaration. Is there a difference in classification between fresh pork and chilled pork? There is no difference. HS code 020311 covers "fresh or chilled" whole and half carcasses of pork; both are classified under the same subheading. However, note that frozen pork is classified under 020321, which may have a different tariff rate. What is the definition of a half-carcass of pork? A half-carcass of pork refers to a whole pig carcass split longitudinally along the spine into two halves, each half including front and hind legs, ribs, etc. If further split into quarters or smaller pieces, it is no longer considered a half-carcass and should be classified under 020312 or 020319. Is imported whole wild boar meat also classified under 020311? Yes, but wild boar may be an endangered species and requires a CITES import/export permit. In addition, some countries prohibit the import of wild boar products; quarantine requirements should be confirmed in advance. If a whole pig carcass is deboned and then chilled, which code should it be classified under? After deboning, it no longer meets the definition of "whole carcasses and half-carcasses" and should be classified under 020319 (other fresh or chilled meat of swine). If the whole carcass shape is retained after deboning, it should be determined based on customs interpretation, usually classified as boneless meat. What are the differences in declaration elements between 020311 and 020321? The main difference is in "Method of production or preservation": 020311 is filled in as "fresh" or "chilled," while 020321 is filled in as "frozen." Other elements such as breed, origin, and packaging are basically the same. What regulatory documents are required for importing whole fresh pork carcasses? Typically, an official quarantine certificate from the exporting country, an import animal and plant quarantine permit, a certificate of origin, etc. are required. The specific requirements are subject to the latest announcements from the General Administration of Customs; it is recommended to consult the local customs. Does cross-border e-commerce sales of whole fresh pork carcasses apply to 020311? Cross-border e-commerce imported goods must comply with the positive list; fresh meat is generally not on the list. If imported through general trade, it is declared under 020311. Personal overseas online shopping for raw meat is prohibited from entering the country.