Chapter 02 covers meat and edible meat offal, including fresh, chilled, frozen, dried, salted, in brine, smoked and other types of meat. This chapter is divided by animal species into headings such as beef, pork, mutton, horse meat, etc., and distinguishes between fresh or chilled, frozen, dried or salted and other different processing states. The chapter notes clarify the boundary of processing depth; over-processed or cooked meat may be classified under Chapter 16. Heading 0210 covers meat and edible meat offal, dried, salted or in brine, including edible flours and meals of meat. Meat under this heading has been subjected to dehydration, salting or similar treatments to extend preservation, but has not reached the stage of being cooked or deeply processed. Dried beef, corned beef, cured beef, etc. all fall within this scope, but attention must be paid to distinguishing them from fresh or chilled beef (0201), frozen beef (0202) and cooked meat (1602). Code 021020 is a six-digit subheading: the first 2 digits '02' represent Chapter 02 (meat and edible meat offal); digits 3-4 '10' represent heading 0210 (meat and edible meat offal, dried, salted or in brine); digits 5-6 '20' represent subheading 021020, specifically referring to beef, dried, salted or in brine. Within 0210, '20' corresponds to beef, while other subheadings such as 021011 are bone-in pork, 021019 is other pork, 021091 is meat of primates, etc. This product is beef, dried, salted or in brine; the processing method conforms to the description of heading 0210, and the animal species is bovine, so it is classified under 021020. If it were fresh or chilled beef, it should be classified under 0201; frozen beef under 0202; if it has been cooked or further processed (such as seasoned and roasted), it may be classified under 1602. Salting in brine refers only to preservation with salt, without changing the basic characteristics of the meat.
Chapter
Chapter 02 covers meat and edible meat offal, including fresh, chilled, frozen, dried, salted, in brine, smoked and other types of meat. This chapter is divided by animal species into headings such as beef, pork, mutton, horse meat, etc., and distinguishes between fresh or chilled, frozen, dried or salted and other different processing states. The chapter notes clarify the boundary of processing depth; over-processed or cooked meat may be classified under Chapter 16.
Heading
Heading 0210 covers meat and edible meat offal, dried, salted or in brine, including edible flours and meals of meat. Meat under this heading has been subjected to dehydration, salting or similar treatments to extend preservation, but has not reached the stage of being cooked or deeply processed. Dried beef, corned beef, cured beef, etc. all fall within this scope, but attention must be paid to distinguishing them from fresh or chilled beef (0201), frozen beef (0202) and cooked meat (1602).
Digit Breakdown
Code 021020 is a six-digit subheading: the first 2 digits '02' represent Chapter 02 (meat and edible meat offal); digits 3-4 '10' represent heading 0210 (meat and edible meat offal, dried, salted or in brine); digits 5-6 '20' represent subheading 021020, specifically referring to beef, dried, salted or in brine. Within 0210, '20' corresponds to beef, while other subheadings such as 021011 are bone-in pork, 021019 is other pork, 021091 is meat of primates, etc.
Classification Basis
This product is beef, dried, salted or in brine; the processing method conforms to the description of heading 0210, and the animal species is bovine, so it is classified under 021020. If it were fresh or chilled beef, it should be classified under 0201; frozen beef under 0202; if it has been cooked or further processed (such as seasoned and roasted), it may be classified under 1602. Salting in brine refers only to preservation with salt, without changing the basic characteristics of the meat.
📝 Declaration Elements
Product name: Fill in the specific commodity name, such as 'corned beef', 'dried beef', etc., which must be consistent with the actual goods. Method of production or preservation: Describe in detail the processing method, such as 'dried', 'salted', 'in brine', whether smoked, etc. Composition content: Indicate beef content, salt content, moisture content, etc., which helps confirm the processing state. Packaging specifications: Fill in the packaging form and specifications, such as 'vacuum bag, 500 g/bag'. Brand: Fill in the commodity brand; if there is no brand, write 'none'. Production date: Fill in the specific production date in the format YYYY-MM-DD. Shelf life: Fill in the shelf life duration, such as '12 months'. Product name: corned beef; Method of production or preservation: salted, not cooked; Composition content: beef 95%, salt 4%, moisture 1%; Packaging specifications: vacuum bag, 500 g/bag, 20 bags/carton; Brand: XX; Production date: 2025-01-01; Shelf life: 12 months. Mistakenly declaring salted beef as cooked beef, resulting in classification under 1602. Failing to indicate whether it is bone-in, affecting subheading subdivision. Ignoring salt content, making it impossible to prove compliance with the definition of salted.
Product name
Fill in the specific commodity name, such as 'corned beef', 'dried beef', etc., which must be consistent with the actual goods.
⚠️ Mistakenly writing 'cooked beef' or 'seasoned beef', leading to incorrect classification.
Method of production or preservation
Describe in detail the processing method, such as 'dried', 'salted', 'in brine', whether smoked, etc.
⚠️ Only writing 'cured', without distinguishing salt curing from sugar curing or vinegar curing.
Composition content
Indicate beef content, salt content, moisture content, etc., which helps confirm the processing state.
⚠️ Omitting salt or moisture content, making it impossible to determine whether it is dried.
Packaging specifications
Fill in the packaging form and specifications, such as 'vacuum bag, 500 g/bag'.
⚠️ Only writing 'carton', without specifying the inner packaging.
Brand
Fill in the commodity brand; if there is no brand, write 'none'.
⚠️ Confusing brand with manufacturer.
Production date
Fill in the specific production date in the format YYYY-MM-DD.
⚠️ Filling in the shelf life or expiration date.
Shelf life
Fill in the shelf life duration, such as '12 months'.
⚠️ Confusing it with the production date.
Example： Product name: corned beef; Method of production or preservation: salted, not cooked; Composition content: beef 95%, salt 4%, moisture 1%; Packaging specifications: vacuum bag, 500 g/bag, 20 bags/carton; Brand: XX; Production date: 2025-01-01; Shelf life: 12 months.
Common Mistakes：
Mistakenly declaring salted beef as cooked beef, resulting in classification under 1602.
Failing to indicate whether it is bone-in, affecting subheading subdivision.
Ignoring salt content, making it impossible to prove compliance with the definition of salted.
🎯 Classification Logic
The core basis for classification is the processing method and animal species. 021020 requires the product to be beef and to have been dried, salted or in brine, but not cooked. If other preservatives or seasonings are used during processing, the classification may change. At the same time, it is necessary to confirm whether it is bone-in, but 021020 does not subdivide bone-in or boneless, and both are classified under this subheading. 0201 Fresh or chilled beef: 0201 is fresh or chilled, not salted or dried; 021020 is dried, salted or in brine, with a different preservation method. 0202 Frozen beef: 0202 is preserved by freezing, not salted or dried; 021020 is dehydrated or salted, not in a frozen state. 1602 Other prepared or preserved meat: 1602 includes cooked, seasoned or deeply processed meat; 021020 is only dried, salted or in brine, not cooked. 021011 Bone-in pork, dried, salted or in brine: 021011 is pork, 021020 is beef, different animal species. Has it been cooked or deeply processed? Is it preserved only with salt or by drying? Is the animal species bovine? Is it bone-in? Have other seasonings been added?
Basis
The core basis for classification is the processing method and animal species. 021020 requires the product to be beef and to have been dried, salted or in brine, but not cooked. If other preservatives or seasonings are used during processing, the classification may change. At the same time, it is necessary to confirm whether it is bone-in, but 021020 does not subdivide bone-in or boneless, and both are classified under this subheading.
Confused Codes：
0201 - Fresh or chilled beef
0201 is fresh or chilled, not salted or dried; 021020 is dried, salted or in brine, with a different preservation method.
0202 - Frozen beef
0202 is preserved by freezing, not salted or dried; 021020 is dehydrated or salted, not in a frozen state.
1602 - Other prepared or preserved meat
1602 includes cooked, seasoned or deeply processed meat; 021020 is only dried, salted or in brine, not cooked.
021011 - Bone-in pork, dried, salted or in brine
021011 is pork, 021020 is beef, different animal species.
Self-Check：
✓ Has it been cooked or deeply processed?
✓ Is it preserved only with salt or by drying?
✓ Is the animal species bovine?
✓ Is it bone-in?
✓ Have other seasonings been added?
❓ FAQ
How can I check the import tariff rate for 021020? You can check the latest tariff rates through the official website of the General Administration of Customs or the International Trade Single Window. Attention should be paid to the differences between free trade agreement rates, most-favored-nation rates, etc. The specific rates shall be subject to official publication. How can salted beef and cooked beef be distinguished? Salted beef is preserved only with salt and has not been cooked by heating; cooked beef has undergone boiling, roasting or other processes and is classified under 1602. If salted beef is only air-dried afterward, it still falls under 021020. Can the beef under 021020 be bone-in? Yes. 021020 does not distinguish between bone-in and boneless; both bone-in and boneless are classified under this subheading. However, it must be indicated in the declaration elements. Should dried beef be classified under 021020 or 1602? If dried beef has only been dried or salted and not cooked, it is classified under 021020; if it has been seasoned and cooked, it is classified under 1602. From which countries do imports of dried beef require a quarantine permit? All meat imports must comply with the quarantine requirements of the General Administration of Customs. The specific list of countries can be found in the 'List of Countries or Regions Meeting the Assessment and Review Requirements for Meat Products Exported to China'. How should 'Method of production or preservation' be filled in among the declaration elements for 021020? It should be filled in in detail, such as 'dried', 'salted', 'in brine'. If smoked, this should also be indicated, but smoked products are still classified under 0210. If spices are added to salted beef, does it affect classification? If the spices are used only for flavoring and do not change the basic characteristics, it is still classified under 021020; if deeply seasoned or cooked, it is classified under 1602. What regulatory conditions apply to cross-border e-commerce retail imports of dried beef? It must comply with the list of goods permitted for cross-border e-commerce retail import, and meat products must come from registered enterprises and be accompanied by quarantine certificates.
Q: How can I check the import tariff rate for 021020?
A: You can check the latest tariff rates through the official website of the General Administration of Customs or the International Trade Single Window. Attention should be paid to the differences between free trade agreement rates, most-favored-nation rates, etc. The specific rates shall be subject to official publication.
Q: How can salted beef and cooked beef be distinguished?
A: Salted beef is preserved only with salt and has not been cooked by heating; cooked beef has undergone boiling, roasting or other processes and is classified under 1602. If salted beef is only air-dried afterward, it still falls under 021020.
Q: Can the beef under 021020 be bone-in?
A: Yes. 021020 does not distinguish between bone-in and boneless; both bone-in and boneless are classified under this subheading. However, it must be indicated in the declaration elements.
Q: Should dried beef be classified under 021020 or 1602?
A: If dried beef has only been dried or salted and not cooked, it is classified under 021020; if it has been seasoned and cooked, it is classified under 1602.
Q: From which countries do imports of dried beef require a quarantine permit?
A: All meat imports must comply with the quarantine requirements of the General Administration of Customs. The specific list of countries can be found in the 'List of Countries or Regions Meeting the Assessment and Review Requirements for Meat Products Exported to China'.
Q: How should 'Method of production or preservation' be filled in among the declaration elements for 021020?
A: It should be filled in in detail, such as 'dried', 'salted', 'in brine'. If smoked, this should also be indicated, but smoked products are still classified under 0210.
Q: If spices are added to salted beef, does it affect classification?
A: If the spices are used only for flavoring and do not change the basic characteristics, it is still classified under 021020; if deeply seasoned or cooked, it is classified under 1602.
Q: What regulatory conditions apply to cross-border e-commerce retail imports of dried beef?
A: It must comply with the list of goods permitted for cross-border e-commerce retail import, and meat products must come from registered enterprises and be accompanied by quarantine certificates.
⚠️ 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.