Chapter 02 covers all edible meat and edible offal, including fresh, chilled, frozen, dried, smoked, salted and other processed states. This chapter is divided into meat of domestic animals (such as pigs, cattle, sheep) and poultry (such as chickens, ducks), as well as game and offal. The core requirement is that the goods must be suitable for human consumption and must not have undergone processing beyond what is permitted in this chapter (e.g., if made into sausages or canned goods, they are classified under Chapter 16). Heading 0203 specifically covers meat and edible offal of swine (fresh, chilled, frozen). It is further subdivided by processing state (fresh-chilled, frozen) and cut (whole carcass, bone-in, boneless). Bone-in or boneless is a key distinguishing point, as bone-in meat often differs from boneless meat in cooking, trade, and tariff treatment. First 2 digits 02: Chapter 2 — Meat and edible offal. Digits 3-4, 03: Heading 0203 — Meat and edible offal of swine. Digits 5-6, 22: Subheading 020322 — Frozen bone-in hams, shoulders and cuts thereof of swine. Among these, the 5th digit 2 indicates "frozen," the 6th digit 2 indicates "bone-in," and specifically refers to front legs. The complete code 020322 precisely points to frozen, bone-in, pork front leg cuts. The goods are frozen, bone-in pork front legs, fully conforming to the description of 020322. The adjacent code 020321 is for frozen whole carcasses of swine, and 020329 is for other frozen bone-in pork (such as hind legs, shoulder meat, etc.), while 020322 specifically refers to front legs and cuts thereof, so it is classified under this code.
Chapter
Chapter 02 covers all edible meat and edible offal, including fresh, chilled, frozen, dried, smoked, salted and other processed states. This chapter is divided into meat of domestic animals (such as pigs, cattle, sheep) and poultry (such as chickens, ducks), as well as game and offal. The core requirement is that the goods must be suitable for human consumption and must not have undergone processing beyond what is permitted in this chapter (e.g., if made into sausages or canned goods, they are classified under Chapter 16).
Heading
Heading 0203 specifically covers meat and edible offal of swine (fresh, chilled, frozen). It is further subdivided by processing state (fresh-chilled, frozen) and cut (whole carcass, bone-in, boneless). Bone-in or boneless is a key distinguishing point, as bone-in meat often differs from boneless meat in cooking, trade, and tariff treatment.
Digit Breakdown
First 2 digits 02: Chapter 2 — Meat and edible offal. Digits 3-4, 03: Heading 0203 — Meat and edible offal of swine. Digits 5-6, 22: Subheading 020322 — Frozen bone-in hams, shoulders and cuts thereof of swine. Among these, the 5th digit 2 indicates "frozen," the 6th digit 2 indicates "bone-in," and specifically refers to front legs. The complete code 020322 precisely points to frozen, bone-in, pork front leg cuts.
Classification Basis
The goods are frozen, bone-in pork front legs, fully conforming to the description of 020322. The adjacent code 020321 is for frozen whole carcasses of swine, and 020329 is for other frozen bone-in pork (such as hind legs, shoulder meat, etc.), while 020322 specifically refers to front legs and cuts thereof, so it is classified under this code.
📝 Declaration Elements
Product name: The specific cut should be declared, such as "frozen bone-in pork front legs" or "frozen pork front leg cuts," avoiding the generic term "frozen pork." Method of production or preservation: Clearly state "frozen," and indicate the freezing temperature (e.g., below -18°C), distinguishing it from fresh, chilled, or salted. Bone-in status: Must declare "bone-in"; if boneless, it is classified under 020329 or another subheading. Cut: Specify precisely "front leg," including whole front leg or cut pieces, such as "front leg cuts." Whether cut: Declare as "whole" or "cut"; cut pieces are still classified under 020322. Packaging specifications: Such as "carton-packed, 10 kg per carton," to facilitate customs inspection and statistics. Brand or production plant: If there is a brand or registered plant number, it should be declared for traceability and market access. Customs declaration example: Product name: Frozen bone-in pork front legs; Method of production and preservation: Frozen, core temperature -18°C; Bone-in status: Bone-in; Cut: Front leg; Whether cut: Cut pieces; Packaging specifications: Carton-packed, 10 kg per carton; Brand: XX brand; Production plant: XX plant (registration number XXXX). Incorrectly classifying bone-in front legs under 020329 (other bone-in pork), ignoring the "front leg" subheading. Failing to indicate frozen, leading to confusion with fresh-chilled pork (020311, etc.). Incorrectly classifying boneless front leg meat under 020322, when it should actually be classified under 020329.
Product name
The specific cut should be declared, such as "frozen bone-in pork front legs" or "frozen pork front leg cuts," avoiding the generic term "frozen pork."
⚠️ Writing only "frozen pork" without specifying front leg and bone-in.
Method of production or preservation
Clearly state "frozen," and indicate the freezing temperature (e.g., below -18°C), distinguishing it from fresh, chilled, or salted.
⚠️ Incorrectly writing "chilled" or "refrigerated," failing to distinguish frozen storage from refrigeration.
Bone-in status
Must declare "bone-in"; if boneless, it is classified under 020329 or another subheading.
⚠️ Failing to declare bone-in, resulting in misclassification.
Cut
Specify precisely "front leg," including whole front leg or cut pieces, such as "front leg cuts."
⚠️ Confusing front leg with hind leg or shoulder meat.
Whether cut
Declare as "whole" or "cut"; cut pieces are still classified under 020322.
⚠️ Incorrectly declaring cut pieces as whole.
Packaging specifications
Such as "carton-packed, 10 kg per carton," to facilitate customs inspection and statistics.
⚠️ Packaging description too vague.
Brand or production plant
If there is a brand or registered plant number, it should be declared for traceability and market access.
⚠️ Ignoring the plant number, affecting access verification.
Example： Customs declaration example: Product name: Frozen bone-in pork front legs; Method of production and preservation: Frozen, core temperature -18°C; Bone-in status: Bone-in; Cut: Front leg; Whether cut: Cut pieces; Packaging specifications: Carton-packed, 10 kg per carton; Brand: XX brand; Production plant: XX plant (registration number XXXX).
Common Mistakes：
Incorrectly classifying bone-in front legs under 020329 (other bone-in pork), ignoring the "front leg" subheading.
Failing to indicate frozen, leading to confusion with fresh-chilled pork (020311, etc.).
Incorrectly classifying boneless front leg meat under 020322, when it should actually be classified under 020329.
🎯 Classification Logic
Core basis for classification: 1) The goods are meat of swine; 2) The processing state is frozen; 3) Bone-in; 4) The cut is front leg and cuts thereof. All four conditions must be met simultaneously, none can be omitted. If boneless, it is classified under 020329; if whole carcass, under 020321; if bone-in cuts of other parts, under 020329. 020321 Frozen whole carcasses of swine: 020321 is whole carcasses, including head, feet, offal, etc.; 020322 is only the front leg cut and typically has had offal removed. 020329 Other frozen bone-in pork: 020329 covers bone-in cuts such as hind legs, shoulder meat, ribs, etc., but does not include front legs; front legs are exclusively under 020322. 020311 Fresh or chilled whole carcasses of swine: Different processing state: 020311 is fresh or chilled, 020322 is frozen. 020312 Fresh or chilled bone-in hams, shoulders and cuts thereof of swine: Both are bone-in front legs, but 020312 is fresh-chilled, 020322 is frozen. Is the product confirmed to be in a frozen state? Is it confirmed to be bone-in? Is the cut confirmed to be front leg? Is it confirmed not to be a whole carcass? Is it confirmed not to have undergone deep processing (such as smoking)?
Basis
Core basis for classification: 1) The goods are meat of swine; 2) The processing state is frozen; 3) Bone-in; 4) The cut is front leg and cuts thereof. All four conditions must be met simultaneously, none can be omitted. If boneless, it is classified under 020329; if whole carcass, under 020321; if bone-in cuts of other parts, under 020329.
Confused Codes：
020321 - Frozen whole carcasses of swine
020321 is whole carcasses, including head, feet, offal, etc.; 020322 is only the front leg cut and typically has had offal removed.
020329 - Other frozen bone-in pork
020329 covers bone-in cuts such as hind legs, shoulder meat, ribs, etc., but does not include front legs; front legs are exclusively under 020322.
020311 - Fresh or chilled whole carcasses of swine
Different processing state: 020311 is fresh or chilled, 020322 is frozen.
020312 - Fresh or chilled bone-in hams, shoulders and cuts thereof of swine
Both are bone-in front legs, but 020312 is fresh-chilled, 020322 is frozen.
Self-Check：
✓ Is the product confirmed to be in a frozen state?
✓ Is it confirmed to be bone-in?
✓ Is the cut confirmed to be front leg?
✓ Is it confirmed not to be a whole carcass?
✓ Is it confirmed not to have undergone deep processing (such as smoking)?
❓ FAQ
What is the difference in HS codes between frozen bone-in pork front legs and frozen bone-in pork hind legs? Frozen bone-in pork front legs are classified under 020322, while frozen bone-in pork hind legs are classified under 020329 (other frozen bone-in pork). When classifying, the cut must be accurately distinguished; front legs have a specific subheading, while hind legs fall under other. If pork front legs are deboned and then frozen, which code should they be classified under? After deboning, they no longer belong to 020322 and should be classified under 020329 (other frozen boneless pork). Because 020322 requires bone-in, deboning changes the subheading classification. Is there a difference between frozen storage and freezing in HS codes? In HS, "frozen" generally means frozen below the freezing point and kept in a frozen state, basically synonymous with "frozen." However, when declaring, it should be filled in as "frozen" or "frozen" according to customs requirements, avoiding confusion with "fresh-chilled." How to check the import tariff rate for 020322? Tariff rates change, so it is recommended to check the latest rates through the General Administration of Customs website, the International Trade Single Window, or professional databases. Attention should be paid to free trade agreement rates, value-added tax, etc., and the country of origin must be confirmed. Does 020322 include the feet of pork front legs? Typically pork front legs include the feet, but if the feet are declared separately, they may be classified under 020649 (edible offal). If the front leg with feet is frozen as a whole, it is still classified under 020322; if cut, it must be determined based on the specific state. What should be noted when declaring customs for cross-border e-commerce sales of frozen pork front legs? It is necessary to ensure qualification for importing meat, complete declaration elements, especially key information such as bone-in, frozen, front leg. Also note requirements for approved countries, plant registration, quarantine approval, etc. Is the classification of 020322 and 020312 easily confused? Yes, they are easily confused. Both are bone-in pork front legs, and the difference lies in the processing state: 020312 is fresh or chilled, 020322 is frozen. When declaring, the preservation method must be clearly stated. If frozen pork front legs are salted, are they still classified under 020322? No, they are not classified under 020322. Salting is processing permitted in Chapter 02, but if after salting they are still frozen, they may be classified under 0210 (salted meat). The specific classification depends on the degree of processing.
Q: What is the difference in HS codes between frozen bone-in pork front legs and frozen bone-in pork hind legs?
A: Frozen bone-in pork front legs are classified under 020322, while frozen bone-in pork hind legs are classified under 020329 (other frozen bone-in pork). When classifying, the cut must be accurately distinguished; front legs have a specific subheading, while hind legs fall under other.
Q: If pork front legs are deboned and then frozen, which code should they be classified under?
A: After deboning, they no longer belong to 020322 and should be classified under 020329 (other frozen boneless pork). Because 020322 requires bone-in, deboning changes the subheading classification.
Q: Is there a difference between frozen storage and freezing in HS codes?
A: In HS, "frozen" generally means frozen below the freezing point and kept in a frozen state, basically synonymous with "frozen." However, when declaring, it should be filled in as "frozen" or "frozen" according to customs requirements, avoiding confusion with "fresh-chilled."
Q: How to check the import tariff rate for 020322?
A: Tariff rates change, so it is recommended to check the latest rates through the General Administration of Customs website, the International Trade Single Window, or professional databases. Attention should be paid to free trade agreement rates, value-added tax, etc., and the country of origin must be confirmed.
Q: Does 020322 include the feet of pork front legs?
A: Typically pork front legs include the feet, but if the feet are declared separately, they may be classified under 020649 (edible offal). If the front leg with feet is frozen as a whole, it is still classified under 020322; if cut, it must be determined based on the specific state.
Q: What should be noted when declaring customs for cross-border e-commerce sales of frozen pork front legs?
A: It is necessary to ensure qualification for importing meat, complete declaration elements, especially key information such as bone-in, frozen, front leg. Also note requirements for approved countries, plant registration, quarantine approval, etc.
Q: Is the classification of 020322 and 020312 easily confused?
A: Yes, they are easily confused. Both are bone-in pork front legs, and the difference lies in the processing state: 020312 is fresh or chilled, 020322 is frozen. When declaring, the preservation method must be clearly stated.
Q: If frozen pork front legs are salted, are they still classified under 020322?
A: No, they are not classified under 020322. Salting is processing permitted in Chapter 02, but if after salting they are still frozen, they may be classified under 0210 (salted meat). The specific classification depends on the degree of processing.
⚠️ 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.