Meat of bovine animals; frozen

HS v2017 Code: 0202

Chapter	Heading	Sub-heading
02	02	n/a

Code	0202
Version	HS v2017
Hierarchy Level	4
Datasource	WCO
Chapter	02

Ancestor Codes: Meat and edible meat offal

This Code: Meat of bovine animals; frozen

Child Codes: Meat; of bovine animals, boneless cuts, frozen; Meat; of bovine animals, cuts with bone in (excluding carcasses and half-carcasses), frozen; Meat; of bovine animals, carcasses and half-carcasses, frozen

Sibling Codes (Nearest 5): Meat of bovine animals; fresh or chilled; Meat of swine; fresh, chilled or frozen; Meat of sheep or goats; fresh, chilled or frozen; Meat; of horses, asses, mules or hinnies, fresh, chilled or frozen; Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies; fresh, chilled or frozen

About meat of bovine animals; frozen

HS code 0202 covers the import and export of frozen meat from bovine animals, such as cattle, oxen, and buffalo. This industry is a crucial component of the global food supply chain, providing a reliable source of protein and essential nutrients. Frozen beef and veal products are widely consumed across various sectors, including the food service industry, retail markets, and food processing. The trade of 0202 goods plays a significant role in the broader agricultural and livestock economy, contributing to economic development and food security worldwide.

Production process

The production of frozen bovine meat involves several key steps. First, the animals are slaughtered and the carcasses are inspected for quality and safety. The meat is then cut, trimmed, and packaged before being rapidly frozen to preserve freshness and extend shelf life. Advanced freezing techniques, such as blast freezing, are often employed to ensure the meat retains its texture and flavor. Proper storage and transportation in temperature-controlled environments are crucial to maintain the integrity of the frozen product.

Production inputs

The production of frozen bovine meat requires several key inputs, including live cattle, specialized slaughtering and processing equipment, packaging materials, and energy sources for freezing and storage. Farmers and ranchers provide the live animals, while meat processing facilities, cold storage warehouses, and transportation providers play vital roles in the supply chain. Additionally, regulatory compliance and quality control measures, such as veterinary inspections and food safety certifications, are essential inputs to ensure the safety and marketability of the final product.

Production outputs

The primary output of HS code 0202 is frozen beef and veal, which is then distributed and consumed in various forms. These products may be further processed into 1602 Prepared or preserved meat, offal or blood items, such as canned or packaged meat products, or used as ingredients in 1601 Sausages and similar products, of meat, offal or blood and other food preparations. The frozen meat from this industry is also a key input for the 0203 Meat of swine, fresh, chilled or frozen and 0206 Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen industries.

Family tree for meat of bovine animals; frozen

    graph LR
    A["<a href='/classifications/hs/v2017/02'>02: Meat and edible meat offal</a>"]
A --> B["<a href='/classifications/hs/v2017/0202'>0202: Meat of bovine animals; frozen</a>"]

    A --> C["<a href='/classifications/hs/v2017/0201'>0201: Meat of bovine animals; fresh or chilled</a>"]
A --> D["<a href='/classifications/hs/v2017/0203'>0203: Meat of swine; fresh, chilled or frozen</a>"]
A --> E["<a href='/classifications/hs/v2017/0204'>0204: Meat of sheep or goats; fresh, chilled or frozen</a>"]
A --> F["<a href='/classifications/hs/v2017/0205'>0205: Meat; of horses, asses, mules or hinnies, fresh, chilled or frozen</a>"]
A --> G["<a href='/classifications/hs/v2017/0206'>0206: Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies; fresh, chilled or frozen</a>"]
A --> H["<a href='/classifications/hs/v2017/0207'>0207: Meat and edible offal of poultry; of the poultry of heading no. 0105, (i.e. fowls of the species Gallus domesticus), fresh, chilled or frozen</a>"]
A --> I["<a href='/classifications/hs/v2017/0208'>0208: Meat and edible meat offal, n.e.c. in chapter 2; fresh, chilled or frozen</a>"]
A --> J["<a href='/classifications/hs/v2017/0209'>0209: Pig fat, free of lean meat, and poultry fat, not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked</a>"]
A --> K["<a href='/classifications/hs/v2017/0210'>0210: Meat and edible meat offal; salted, in brine, dried or smoked; edible flours and meals of meat or meat offal</a>"]

    B --> L["<a href='/classifications/hs/v2017/020210'>020210: Meat; of bovine animals, carcasses and half-carcasses, frozen</a>"]
B --> M["<a href='/classifications/hs/v2017/020220'>020220: Meat; of bovine animals, cuts with bone in (excluding carcasses and half-carcasses), frozen</a>"]
B --> N["<a href='/classifications/hs/v2017/020230'>020230: Meat; of bovine animals, boneless cuts, frozen</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 level4
class D level4
class E level4
class F level4
class G level4
class H level4
class I level4
class J level4
class K level4
class L level6
class M level6
class N level6

  class B 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 B highlight