Chapter 02 covers meat and edible meat offal, including animal meat preserved by fresh, chilled, frozen, salted, smoked, or other methods. This chapter does not include live animals (Chapter 01), fish (Chapter 03), or animal fats (Chapter 15). The core is animal muscle tissue and edible offal for human consumption, but animal fat, if unrendered and not separated from meat, may still be classified in this chapter. Heading 0209 specifically covers unrendered pig fat and poultry fat, including fresh, chilled, frozen, salted, smoked, or other states. It does not include rendered fat (such as lard, classified under 1501) or extracted oils and fats. Fat under this heading generally refers to subcutaneous fat, fat surrounding internal organs, etc., but attention must be paid to distinguishing it from edible offal (0206) and meat (0203). The first 2 digits 02 represent Chapter 02 "Meat and edible meat offal." The 3rd-4th digits 09 represent heading 0209 "Unrendered pig fat and poultry fat." The 5th-6th digits 10 are the subheading, specifically referring to "pig fat." The complete code 020910, where Chapter 02, heading 09, and subheading 10 together define unrendered pig fat, whether fresh, chilled, frozen, salted, or smoked. If rendered, it is classified under Chapter 15. The goods are unrendered pig fat, which conforms to the description of heading 0209. It is not classified under 0203 (pork) because the fat is separated from the meat; not under 0206 (edible offal) because fat is not offal; and not under 1501 (lard) because it is unrendered. Therefore, it is classified under 020910.
Chapter
Chapter 02 covers meat and edible meat offal, including animal meat preserved by fresh, chilled, frozen, salted, smoked, or other methods. This chapter does not include live animals (Chapter 01), fish (Chapter 03), or animal fats (Chapter 15). The core is animal muscle tissue and edible offal for human consumption, but animal fat, if unrendered and not separated from meat, may still be classified in this chapter.
Heading
Heading 0209 specifically covers unrendered pig fat and poultry fat, including fresh, chilled, frozen, salted, smoked, or other states. It does not include rendered fat (such as lard, classified under 1501) or extracted oils and fats. Fat under this heading generally refers to subcutaneous fat, fat surrounding internal organs, etc., but attention must be paid to distinguishing it from edible offal (0206) and meat (0203).
Digit Breakdown
The first 2 digits 02 represent Chapter 02 "Meat and edible meat offal." The 3rd-4th digits 09 represent heading 0209 "Unrendered pig fat and poultry fat." The 5th-6th digits 10 are the subheading, specifically referring to "pig fat." The complete code 020910, where Chapter 02, heading 09, and subheading 10 together define unrendered pig fat, whether fresh, chilled, frozen, salted, or smoked. If rendered, it is classified under Chapter 15.
Classification Basis
The goods are unrendered pig fat, which conforms to the description of heading 0209. It is not classified under 0203 (pork) because the fat is separated from the meat; not under 0206 (edible offal) because fat is not offal; and not under 1501 (lard) because it is unrendered. Therefore, it is classified under 020910.
📝 Declaration Elements
Product Name: Fill in the specific name of the product, such as "unrendered pig fat" or "pork leaf fat." State: Indicate the preservation method such as fresh, chilled, frozen, salted, or smoked. Source Part: Describe which part of the pig the fat is taken from, such as subcutaneous, around internal organs, etc. Whether Rendered: Clearly declare "unrendered" to distinguish from rendered fat. Packaging Specifications: Fill in the packaging method and net weight, such as "20kg/carton." Use: State the use, such as for food, industrial use, etc. Brand or Manufacturer: Fill in the brand or manufacturer name; if no brand, fill in "None." Product Name: Unrendered pig fat (pork leaf fat); State: Frozen; Source Part: Subcutaneous fat; Whether Rendered: Unrendered; Packaging Specifications: 20kg/carton; Use: Food; Brand: XX. Mistakenly declaring unrendered pig fat as rendered lard, leading to classification under 1501. Ignoring the state description, failing to indicate fresh, chilled, frozen, etc., affecting classification. Confusing pig fat with pork or edible offal, incorrectly classifying under 0203 or 0206.
Product Name
Fill in the specific name of the product, such as "unrendered pig fat" or "pork leaf fat."
⚠️ Mistakenly written as "lard" or "pork."
State
Indicate the preservation method such as fresh, chilled, frozen, salted, or smoked.
⚠️ Omitting the state or confusing chilled with frozen.
Source Part
Describe which part of the pig the fat is taken from, such as subcutaneous, around internal organs, etc.
⚠️ Failing to indicate the part, leading to classification disputes.
Whether Rendered
Clearly declare "unrendered" to distinguish from rendered fat.
⚠️ Mistakenly filling in "rendered," leading to classification under 1501.
Packaging Specifications
Fill in the packaging method and net weight, such as "20kg/carton."
Mistakenly declaring unrendered pig fat as rendered lard, leading to classification under 1501.
Ignoring the state description, failing to indicate fresh, chilled, frozen, etc., affecting classification.
Confusing pig fat with pork or edible offal, incorrectly classifying under 0203 or 0206.
🎯 Classification Logic
The core basis for classification is: 1) the animal species is pig; 2) the fat is unrendered; 3) the preservation state is fresh, chilled, frozen, salted, or smoked. Attention must be paid to the distinction from rendered fats under Chapter 15, as well as from other headings under Chapter 02. If the fat is attached to meat, it is classified as meat; if it is separate fat, it is classified under 0209. 0203 Pork: 0203 is pork (including meat with fat), while 0209 is separate fat without muscle tissue. 0206 Edible Offal: 0206 is edible offal (such as liver, heart, tongue, etc.), not including fat; fat is classified under 0209. 1501 Lard: 1501 is rendered pig fat, including lard, while 0209 is unrendered fat. 1502 Bovine and Sheep Fat: 1502 is unrendered or rendered fat of bovine animals and sheep, different animal species. 0210 Dried, Smoked, Salted Meat: 0210 is dried, smoked, salted meat and edible offal, not including separate fat. Confirm the animal species is pig. Confirm the fat is unrendered. Confirm the preservation state is fresh, chilled, frozen, salted, or smoked. Confirm the fat is separated from meat, not meat-attached fat. Confirm it is not edible offal.
Basis
The core basis for classification is: 1) the animal species is pig; 2) the fat is unrendered; 3) the preservation state is fresh, chilled, frozen, salted, or smoked. Attention must be paid to the distinction from rendered fats under Chapter 15, as well as from other headings under Chapter 02. If the fat is attached to meat, it is classified as meat; if it is separate fat, it is classified under 0209.
Confused Codes：
0203 - Pork
0203 is pork (including meat with fat), while 0209 is separate fat without muscle tissue.
0206 - Edible Offal
0206 is edible offal (such as liver, heart, tongue, etc.), not including fat; fat is classified under 0209.
1501 - Lard
1501 is rendered pig fat, including lard, while 0209 is unrendered fat.
1502 - Bovine and Sheep Fat
1502 is unrendered or rendered fat of bovine animals and sheep, different animal species.
0210 - Dried, Smoked, Salted Meat
0210 is dried, smoked, salted meat and edible offal, not including separate fat.
Self-Check：
✓ Confirm the animal species is pig.
✓ Confirm the fat is unrendered.
✓ Confirm the preservation state is fresh, chilled, frozen, salted, or smoked.
✓ Confirm the fat is separated from meat, not meat-attached fat.
✓ Confirm it is not edible offal.
❓ FAQ
How to determine whether pig fat is rendered? Rendering refers to heating the fat to melt and separate the oils. If the fat has undergone processes such as boiling or melting, it is considered rendered and classified under Chapter 15; if it has only undergone fresh, chilled, frozen, salted, smoked, or other treatments, it is unrendered and classified under 0209. How to classify pig fat imported together with pork? If the fat is attached to meat and the main character is meat, it is classified as pork under 0203; if the fat is packaged separately, classify separately. It is recommended to judge based on actual state and commercial practice, and consult customs if necessary. Which code is salted pig fat classified under? Salted unrendered pig fat is still classified under 020910, because heading 0209 includes salted fat. However, note that if further processed after salting (such as made into cured meat), it may be classified under 0210. How to fill in the "Source Part" in the declaration elements for pig fat? Specifically fill in which part of the pig the fat is taken from, such as "subcutaneous fat," "fat around internal organs," "leaf fat," etc. If uncertain, fill in "pig fat" and indicate the main use. What regulatory documents are required for importing pig fat? According to Chinese customs regulations, importing pig fat requires an official quarantine certificate from the exporting country, an import animal and plant quarantine permit, etc. Specific regulatory conditions can be checked on the General Administration of Customs website or by consulting a customs broker. What is the tariff rate for 020910? Tariff rates vary according to national policies, trade agreements, etc. It is recommended to check the latest rates through the General Administration of Customs website or China International Trade Single Window. In addition, pay attention to preferential rates under free trade agreements. How to choose the HS code for cross-border e-commerce sales of pig fat? For cross-border e-commerce imports of pig fat, if unrendered, use 020910. Note that personal items and goods are subject to different regulatory methods. It is recommended to consult a professional customs broker or customs to ensure compliant declaration.
Q: How to determine whether pig fat is rendered?
A: Rendering refers to heating the fat to melt and separate the oils. If the fat has undergone processes such as boiling or melting, it is considered rendered and classified under Chapter 15; if it has only undergone fresh, chilled, frozen, salted, smoked, or other treatments, it is unrendered and classified under 0209.
Q: How to classify pig fat imported together with pork?
A: If the fat is attached to meat and the main character is meat, it is classified as pork under 0203; if the fat is packaged separately, classify separately. It is recommended to judge based on actual state and commercial practice, and consult customs if necessary.
Q: Which code is salted pig fat classified under?
A: Salted unrendered pig fat is still classified under 020910, because heading 0209 includes salted fat. However, note that if further processed after salting (such as made into cured meat), it may be classified under 0210.
Q: How to fill in the "Source Part" in the declaration elements for pig fat?
A: Specifically fill in which part of the pig the fat is taken from, such as "subcutaneous fat," "fat around internal organs," "leaf fat," etc. If uncertain, fill in "pig fat" and indicate the main use.
Q: What regulatory documents are required for importing pig fat?
A: According to Chinese customs regulations, importing pig fat requires an official quarantine certificate from the exporting country, an import animal and plant quarantine permit, etc. Specific regulatory conditions can be checked on the General Administration of Customs website or by consulting a customs broker.
Q: What is the tariff rate for 020910?
A: Tariff rates vary according to national policies, trade agreements, etc. It is recommended to check the latest rates through the General Administration of Customs website or China International Trade Single Window. In addition, pay attention to preferential rates under free trade agreements.
Q: How to choose the HS code for cross-border e-commerce sales of pig fat?
A: For cross-border e-commerce imports of pig fat, if unrendered, use 020910. Note that personal items and goods are subject to different regulatory methods. It is recommended to consult a professional customs broker or customs to ensure compliant declaration.
⚠️ 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.