Chapter 02 covers meat and edible offal, including fresh, chilled, and frozen meat of various animals (bovine, swine, sheep, horses, donkeys, etc.) and edible offal such as internal organs, heads, and feet. This chapter excludes live animals (Chapter 01), fish (Chapter 03), meat products (Chapter 16), and animal fats (Chapter 15). The core covers edible animal muscle tissue and specific offal, subject to sanitary and quarantine requirements. Heading 0203 specifically covers fresh, chilled, and frozen meat of swine, including whole and half carcasses, bone-in/boneless cuts, and edible offal. Subheadings are further divided by state (fresh/chilled/frozen) and cut. Heading 0203 excludes pig fat (0209), pig casings (0504), and pig bristles (0502). The key is distinguishing fresh/chilled from frozen, and whole/half carcasses from cuts. First 2 digits 02: Chapter, representing meat and edible offal. Digits 3-4, 03: Heading, representing fresh, chilled, and frozen meat of swine. Digits 5-6, 21: Subheading, representing frozen whole and half carcasses of swine. The 5th digit 2 indicates 'frozen', and the 6th digit 1 indicates 'whole and half carcasses'. Therefore, 020321 in full means: frozen whole and half carcasses of swine, i.e., unsplit whole pig or longitudinally split frozen pig carcasses. This commodity is a frozen whole or half pig carcass, not further cut, so it is classified under 020321. If it were fresh or chilled whole/half pig carcasses, it would be classified under 020311; if it were frozen bone-in front legs, hind legs and cuts thereof, it would be classified under 020322; if it were frozen boneless meat, it would be classified under 020329. The key distinctions are state (frozen) and degree of cutting (whole/half carcass).

Product name: The specific name of the declared commodity, such as 'frozen whole pig' or 'frozen half pig', which must be consistent with the contract and invoice. Method of preparation or preservation: Indicate 'frozen' and state whether boneless, whether with skin, etc., such as 'frozen, with skin, eviscerated'. State: Clearly indicate whole or half carcass, such as 'whole carcass' or 'half carcass (longitudinally split)'. Bone-in or boneless: Whole/half pig carcasses are usually bone-in and must be declared as 'bone-in'. With or without skin: Declare 'with skin' or 'skinless' according to the actual state. Eviscerated or not: Whole/half pig carcasses are usually eviscerated and must be declared as 'eviscerated'. Brand or manufacturer: If there is a brand or manufacturer, declare truthfully; if no brand, fill in 'none'. Production date and shelf life: Fill in according to packaging labels, ensuring within shelf life. Customs declaration example: Product name: Frozen half pig (with skin, bone-in, eviscerated) Method of preparation or preservation: Frozen State: Half carcass (longitudinally split) Bone-in or boneless: Bone-in With or without skin: With skin Eviscerated or not: Eviscerated Brand: XX brand Production date: 2025-01-15 Shelf life: 24 months HS code: 0203210090 (Note: subject to the latest tariff schedule) Incorrectly classifying frozen half pig under 020322 (frozen bone-in front legs, etc.) due to inaccurate description of 'half carcass' state. Confusing frozen whole pig with fresh whole pig, incorrectly classifying under 020311. Ignoring 'with skin' status, leading to classification differences from skinless products. Not declaring 'eviscerated', which may raise customs concerns about sanitary status. Incorrectly declaring frozen pork cuts (such as frozen pork legs) as 020321, when they should actually be classified under 020322 or 020329.

Core classification basis: 1) Animal species is swine; 2) Preservation state is frozen; 3) Degree of cutting is whole or half carcasses. Whole carcass means an unsplit complete pig carcass; half carcass means a carcass split longitudinally along the spine. Note: if further cut into bone-in pieces (such as legs, shoulders), classify under 020322; if boneless, classify under 020329. Fresh or chilled whole/half pig carcasses are classified under 020311. 020311 Fresh or chilled whole and half carcasses of swine: Different preservation state: 020311 is fresh or chilled, 020321 is frozen. The core difference is the temperature treatment method. 020322 Frozen bone-in front legs, hind legs and cuts thereof: Different degree of cutting: 020321 is whole/half carcass, 020322 is bone-in cuts (such as legs, shoulders). 020329 Other frozen meat of swine: 020329 covers boneless meat and unlisted cuts, while 020321 is limited to whole/half carcasses. 020630 Fresh or chilled edible offal of swine: 020630 is offal (such as liver, heart), 020321 is muscle tissue. 021011 Dried, smoked, salted or in brine bone-in hams of swine: Different processing method: 021011 is cured/smoked, 020321 is frozen. Is the commodity swine? Is the preservation state frozen? Is it a whole or half carcass (not further cut)? Is it bone-in? Whole/half carcasses are usually bone-in. Is it eviscerated? Whole/half carcasses are usually eviscerated.

How to distinguish frozen half pig from frozen bone-in pork legs in HS codes? Frozen half pig is a carcass split longitudinally along the spine, classified under 020321; while frozen bone-in pork legs are further cut leg pieces, classified under 020322. The key is whether the half carcass form is maintained; if already cut into legs, shoulders, etc., it does not belong to 020321. Are the HS codes for whole frozen pig and half frozen pig the same? Yes, both are classified under 020321. Because the subheading description of 020321 is 'whole and half carcasses', both fall under the same subheading without further distinction. However, the declaration must truthfully fill in 'whole carcass' or 'half carcass'. If the frozen pig has been deboned, can it still be classified under 020321? No. 020321 only covers bone-in whole or half pig carcasses. If boneless, it is classified under 020329 (other frozen meat of swine). Deboning changes the essential character of the commodity and no longer meets the definition of 'whole/half carcass'. What is the difference in HS codes between fresh whole pig and frozen whole pig? Fresh or chilled whole pig is classified under 020311, frozen whole pig is classified under 020321. The difference is the preservation state: fresh/chilled is short-term storage at 0-4°C, frozen is long-term storage below -18°C. What declaration elements must be provided when declaring 020321? Must provide product name, method of preparation or preservation (frozen), state (whole/half carcass), bone-in or boneless, with or without skin, eviscerated or not, brand, production date, etc. Subject to the latest customs requirements; it is recommended to use the 'Single Window' for inquiries. How to check the import tariff rate for 020321? Tariff rates may change. It is recommended to check the latest MFN rate, general rate, VAT, and consumption tax through the General Administration of Customs website, China International Trade 'Single Window', or the 'Import and Export Tariff of the People's Republic of China'. You may also consult a professional customs broker. What inspection and quarantine documents are required for importing frozen whole pigs? Requires official quarantine certificate from the exporting country, import animal and plant quarantine permit, certificate of origin, sanitary certificate, etc. Subject to the latest announcements from the General Administration of Customs; it is recommended to apply in advance and check the access list. Can cross-border e-commerce sales of frozen whole pigs apply 020321? Cross-border e-commerce retail imported goods are usually regulated as personal items and do not directly apply HS code classification. However, if imported through general trade, they must be declared under 020321. Cross-border e-commerce sales of fresh meat must comply with relevant access and quarantine requirements.