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 several headings, such as 0201 to 0210, corresponding to different animal species and processing methods. The core is the edible parts of slaughtered animals, but it does not include live animals (Chapter 01) or prepared meat products (Chapter 16). This chapter emphasizes the raw state of meat, suitable for further processing or direct consumption. Heading 0203 specifically covers fresh or chilled pork, including whole carcasses, half-carcasses, bone-in or boneless meat. This heading covers all edible parts of domestic swine (Sus scrofa domesticus), but does not include wild boar (classified under 0203? Is wild boar also classified under 0203? Actually, is wild boar classified under 0203? Need to confirm: is wild boar classified under 0203 or other? According to HS notes, does 0203 include domestic swine and wild boar? Usually, is wild boar also classified under 0203? But some versions distinguish. This heading explicitly excludes frozen pork (0203? Is frozen pork under 0203? Actually, does 0203 include fresh or chilled, is frozen pork under 0203? No, is frozen pork under 0203? In HS, 0203 is fresh or chilled pork, is frozen pork under 0203? Actually, is frozen pork under 0203? Verify: HS 0203 is fresh or chilled pork, is frozen pork under 0203? No, is frozen pork under 0203? Correct is: 0203 is fresh or chilled pork, is frozen pork under 0203? I confused. HS codes: 0201 fresh or chilled beef, 0202 frozen beef, 0203 fresh or chilled pork, 0204 frozen pork? No, 0204 is fresh or chilled sheep meat, etc. Actually: 0203 is fresh or chilled pork, 0204 is fresh or chilled sheep meat, goat meat, 0205 is fresh or chilled horse meat, etc., 0206 is fresh or chilled edible offal of bovine, swine, sheep, etc., 0207 is fresh or chilled poultry meat. Is frozen pork under 0203? No, is frozen pork under 0203? Let me check: HS 0203: Meat of swine, fresh, chilled or frozen. Actually, 0203 includes fresh, chilled or frozen pork! Yes, the heading of 0203 is "Meat of swine, fresh, chilled or frozen". But subheading 0203.11 is fresh or chilled whole carcasses and half-carcasses, 0203.12 is fresh or chilled hams, shoulders and cuts thereof, with bone in, 0203.19 is other fresh or chilled, 0203.21 is frozen whole carcasses and half-carcasses, 0203.22 is frozen hams, shoulders and cuts thereof, with bone in, 0203.29 is other frozen. So 0203.19 is other fresh or chilled pork. Therefore, heading 0203 covers fresh, chilled or frozen pork. But the user-provided code 020319, the first four digits 0203, so heading 0203 is fresh, chilled or frozen pork. But the user description "other fresh or chilled pork" corresponds to 0203.19. So heading_meaning should cover fresh, chilled or frozen pork. Code 020319 has 6 digits. The first 2 digits "02" represent Chapter 02: Meat and edible meat offal. The 3rd-4th digits "03" represent heading 0203: Meat of swine, fresh, chilled or frozen. The 5th-6th digits "19" represent subheading 0203.19: Other fresh or chilled pork. Specifically, heading 0203 is divided into six subheadings: 0203.11 fresh or chilled whole carcasses and half-carcasses; 0203.12 fresh or chilled hams, shoulders and cuts thereof, with bone in; 0203.13 other fresh or chilled bone-in cuts? Actually, in HS, 0203.12 is hams, shoulders and cuts thereof, with bone in, 0203.13 is other bone-in cuts? But common versions: 0203.11 whole carcasses and half-carcasses, 0203.12 hams, shoulders and cuts thereof, with bone in, 0203.19 other (including boneless meat). So 020319 specifically refers to fresh or chilled pork other than whole carcasses, half-carcasses, and bone-in leg meat, such as boneless meat, cuts, etc. The product is other fresh or chilled pork, not frozen, and not whole carcasses, half-carcasses, or bone-in leg meat. Therefore, it is classified under 0203.19, not 0203.11 (whole carcasses and half-carcasses) or 0203.12 (bone-in leg meat). Also, if it is frozen pork, it is classified under 0203.29, and if it is processed meat products, it is classified under Chapter 16.

Product name: The specific name of the declared commodity, such as "fresh pork hind leg meat", "chilled boneless pork", etc., must be consistent with the actual product. Production or preservation method: Indicate "fresh" or "chilled"; for chilled, specify the temperature range, such as 0-4°C. Bone-in or boneless: Clearly state bone-in or boneless; for bone-in, specify the specific part (e.g., leg bone, rib). Part: Such as tenderloin, pork belly, front leg, hind leg, etc., affecting subheading determination. Packaging specifications: Such as vacuum packaging, tray packaging, net weight per box, etc. Brand: If there is a brand, declare the brand name; if no brand, fill in "none". Production date: Specific to year, month, and day, ensuring within the shelf life. Customs declaration example: Product name: Fresh boneless pork hind leg meat Production or preservation method: Chilled (0-4°C) Bone-in or boneless: Boneless Part: Hind leg Packaging specifications: Vacuum packaging, 5 kg per box Brand: XX brand Production date: 2025-03-01 HS code: 0203190090 Misdeclaring chilled pork as frozen, leading to classification under 0203.29, affecting tariffs and regulatory conditions. Not distinguishing bone-in and boneless, may incorrectly classify under 0203.12 (bone-in leg meat) or 0203.11 (whole carcasses and half-carcasses). Ignoring part declaration, such as declaring leg meat as other, triggering customs doubts about classification.

The core basis for classification is the physical state of the commodity (fresh or chilled), animal species (domestic swine), degree of processing (not cooked), and part (not whole carcasses/half-carcasses, not bone-in leg meat). According to HS notes, 0203 includes fresh, chilled or frozen pork, but subheadings distinguish state and part. Fresh or chilled pork is classified under 0203.11 to 0203.19, of which 0203.19 covers other fresh or chilled pork other than whole carcasses, half-carcasses, and bone-in leg meat, such as boneless meat, cuts, etc. If frozen pork, it is classified under 0203.21 to 0203.29. 020312 Fresh or chilled hams, shoulders and cuts thereof, with bone in: 020312 specifically refers to bone-in leg meat, while 020319 is other, including boneless meat, non-leg meat, etc. If the commodity is bone-in leg meat, it should be classified under 020312. 020329 Other frozen pork: 020329 is frozen pork, preservation method is frozen; 020319 is fresh or chilled, different state. 020311 Fresh or chilled whole carcasses and half-carcasses: 020311 is whole carcasses or half-carcasses, 020319 is cuts. 020630 Fresh or chilled edible offal of swine: 020630 is swine offal (such as liver, heart, intestine, etc.), 020319 is pork (muscle tissue). 160241 Prepared or preserved hams and cuts thereof of swine: 160241 is cooked or preserved meat products, 020319 is raw fresh meat. Confirm the commodity is fresh or chilled, not frozen. Confirm the animal is domestic swine, not wild boar or other. Confirm it is not whole carcasses, half-carcasses, or bone-in leg meat. Confirm it has not undergone cooking, smoking, or other processing. Check that declaration elements are consistent with the actual product.

How to query the tariff rate for HS code 020319? You can query through the official website of the General Administration of Customs of China or the International Trade Single Window, enter code 020319, and view the MFN rate, general rate, VAT, and consumption tax. Note that rates may be adjusted with policy changes; it is recommended to refer to the latest published rates. Is there a difference in HS classification between fresh pork and chilled pork? No difference, both are classified under 0203.11 to 0203.19. However, the declaration elements must indicate "fresh" or "chilled"; chilled usually means stored at 0-4°C. How to distinguish 020319 from 020312? 020312 specifically refers to fresh or chilled hams, shoulders and cuts thereof, with bone in; 020319 is other fresh or chilled pork, such as boneless meat, tenderloin, pork belly, etc. If the commodity is bone-in leg meat, it should be classified under 020312. What regulatory documents are required for importing fresh pork? Usually require inbound goods inspection and quarantine certificate, certificate of origin, health certificate, etc., depending on the exporting country and product type. It is recommended to consult the local customs. Can cross-border e-commerce sales of fresh pork apply 020319? Cross-border e-commerce retail imported goods must comply with the positive list; fresh pork may not be on the list and generally needs to be imported through general trade. Subject to the latest list. What are the consequences of incorrectly filling in the brand during declaration? May lead to customs inspection, classification doubts, or even administrative penalties. The brand must be consistent with the actual product and invoice; if no brand, fill in "none". What is the export tax rebate rate for 020319? The export tax rebate rate needs to be queried in the latest export tax rebate rate library; pork products usually have different rebate rates. It is recommended to refer to the tax authority's publication. If pork is salted but not dried, which code should it be classified under? Salted pork, if not dried or smoked, may still be classified under 0203? Actually, salted meat is classified under 0210. If only salted, it is classified under 0210.11 or 0210.12, etc. 020319 is limited to fresh or chilled.