HS Code Range: 0201 to 0210
Covers fresh, chilled, frozen, salted, dried, or smoked meat and organs (offal) from various animals.

🔹 0201 – Meat of Bovine Animals (Fresh or Chilled)

0201.10.00 Carcasses and half-carcasses

0201.20.00 Other cuts with bone in

0201.30.00 Boneless

🔹 0202 – Meat of Bovine Animals (Frozen)

0202.10.00 Carcasses and half-carcasses

0202.20.00 Other cuts with bone in

0202.30.00 Boneless

🔹 0203 – Meat of Swine (Fresh, Chilled, or Frozen)

0203.11.00 Carcasses/half-carcasses, fresh or chilled

0203.12.00 Other cuts with bone in, fresh or chilled

0203.19.00 Boneless, fresh or chilled

0203.21.00 Carcasses/half-carcasses, frozen

0203.22.00 Other cuts with bone in, frozen

0203.29.00 Boneless, frozen

🔹 0204 – Meat of Sheep or Goats

0204.10.00 Carcasses/half-carcasses of lamb (fresh/chilled)

0204.21.00 Sheep: bone-in, fresh/chilled

0204.23.00 Sheep: boneless, fresh/chilled

0204.30.00 Carcasses of goats

0204.41–49 Cuts of goats, fresh or frozen

🔹 0205 – Meat of Horses, Asses, Mules, or Hinnies

0205.00.00 All forms (fresh, chilled, frozen)

🔹 0206 – Edible Offal (Bovine, Swine, Sheep, Goats, etc.)

0206.10.00 Fresh/chilled bovine offal

0206.21–29 Frozen offal by species

Includes liver, kidney, heart, tongue, tripe, diaphragm, and intestines

🔹 0207 – Poultry Meat

0207.11.00 Not cut, fresh/chilled (Gallus domesticus)

0207.12.00 Cuts/offal, fresh/chilled

0207.13.00 Not cut, frozen

0207.14.00 Cuts/offal, frozen

Also includes turkeys, ducks, geese, guinea fowl in other subheadings.

🔹 0208 – Meat of Other Animals (Rabbits, Game, Camel, etc.)

0208.10.00 Rabbit/hare meat

0208.90.00 Other meat (camel, game, wild boar, etc.)

🔹 0209 – Pig Fat (Fresh, Chilled, Frozen, Salted, etc.)

0209.10.00 Not rendered (raw)

0209.90.00 Other pig fat

🔹 0210 – Salted, Dried or Smoked Meat

0210.11.00 Meat of swine (hams, shoulders)

0210.12.00 Bellies (e.g., bacon)

0210.19.00 Other meats (bovine, goat, etc.)

0210.20.00 Meat of sheep or goats

0210.90.00 Other salted/dried/smoked meats