Meat; of bovine animals, boneless cuts, fresh or chilled

HS v2017 Code: 020130

About meat; of bovine animals, boneless cuts, fresh or chilled

HS code 020130 covers the import and export of fresh or chilled boneless cuts of beef. Beef is a staple protein source globally, and the international trade of beef products is a significant component of the global food supply chain. This code is particularly important for countries that rely on imports to meet domestic demand or those seeking to export their surplus beef production.

Production process

The production of boneless beef cuts involves the careful butchering and processing of whole beef carcasses. After slaughter, the carcasses are chilled, and the meat is then trimmed, boned, and cut into the desired boneless cuts. This process requires specialized equipment and skilled labor to ensure the meat is handled and packaged properly to maintain freshness and quality.

Production inputs

The main inputs for the production of HS code 020130 products include live cattle, which are the primary raw material. Additionally, producers require access to slaughtering and processing facilities, as well as packaging materials, refrigeration equipment, and transportation infrastructure to move the finished products to market.

Production outputs

The boneless beef cuts covered by HS code 020130 are typically used as ingredients in a wide range of food products, including 160100 Sausages and similar products, of meat, meat offal or blood; food preparations based on these products, 160250 Prepared or preserved meat, meat offal or blood, and 160290 Prepared or preserved meat, meat offal or blood, n.e.c. in heading no. 1602.

Revisions to 020130

Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 020130. The most recent 1 version of this code (020130) is in the HS v2022 system:

This page shows a legacy version of code 020130 ( HS v2017).

Older versions

Family tree for meat; of bovine animals, boneless cuts, fresh or chilled

    graph LR
    A["<a href='/classifications/hs/v2017/02'>02: Meat and edible meat offal</a>"]
A --> B["<a href='/classifications/hs/v2017/0201'>0201: Meat of bovine animals; fresh or chilled</a>"]
B --> C["<a href='/classifications/hs/v2017/020130'>020130: Meat; of bovine animals, boneless cuts, fresh or chilled</a>"]

    B --> D["<a href='/classifications/hs/v2017/020110'>020110: Meat; of bovine animals, carcasses and half-carcasses, fresh or chilled</a>"]
B --> E["<a href='/classifications/hs/v2017/020120'>020120: Meat; of bovine animals, cuts with bone in (excluding carcasses and half-carcasses), fresh or chilled</a>"]

    

    %% Color coordination by level

    classDef level1 color:#000,fill:#a8f9ff,stroke:#333,stroke-width:2px
    classDef level2 color:#000,fill:#e0a458,stroke:#333,stroke-width:1px
    classDef level3 color:#000,fill:#419d78,stroke:#333,stroke-width:1px
    classDef level4 color:#000,fill:#c04abc,stroke:#333,stroke-width:1px
    classDef level5 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
  class A level2
class B level4
class C level6
class D level6
class E level6

  class C highlight

  %% class A level1
  %% class B,C level2
  %% class D,E,F,G,H,I level2
  %% class J,K,L,M,N,O,P level3
  %% class C highlight