Meat; of swine, carcasses and half-carcasses, fresh or chilled

HS v2017 Code: 020311

About meat; of swine, carcasses and half-carcasses, fresh or chilled

HS code 020311 covers the trade of fresh or chilled swine carcasses and half-carcasses. This is a crucial component of the global meat industry, which plays a vital role in meeting the world's growing demand for protein. Pork is one of the most widely consumed meats globally, and the production and trade of swine carcasses is a significant economic activity, particularly in major pork-producing regions such as the United States, China, and the European Union.

Production process

The production of swine carcasses and half-carcasses typically involves a multi-step process. Pigs are first raised on farms, where they are fed and cared for until they reach the appropriate size and weight for slaughter. They are then transported to processing facilities, where they are humanely slaughtered and their carcasses are cleaned, inspected, and prepared for distribution. The carcasses may be sold whole or divided into halves, depending on the specific market demands.

Production inputs

The main inputs required for the production of swine carcasses and half-carcasses include live pigs, feed, water, and specialized processing equipment such as slaughtering and butchering machinery. Farmers and producers also rely on a range of other resources, such as land, labor, and transportation infrastructure, to support the various stages of the production process.

Production outputs

The primary output of HS code 020311 is fresh or chilled swine carcasses and half-carcasses, which are then further processed and distributed to various downstream industries. These carcasses and half-carcasses may be consumed directly as meat or used as inputs for the production of other pork-based products, such as 020312 Meat; of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled, 020319 Meat; of swine, other cuts, fresh or chilled, and 020329 Meat; of swine, other, frozen.

Revisions to 020311

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 020311. The most recent 1 version of this code (020311) is in the HS v2022 system:

This page shows a legacy version of code 020311 ( HS v2017).

Family tree for meat; of swine, carcasses and half-carcasses, 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/v2017/0203'>0203: Meat of swine; fresh, chilled or frozen</a>"]
B --> C["<a href='/classifications/hs/v2017/020311'>020311: Meat; of swine, carcasses and half-carcasses, fresh or chilled</a>"]

    B --> D["<a href='/classifications/hs/v2017/020312'>020312: Meat; of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled</a>"]
B --> E["<a href='/classifications/hs/v2017/020319'>020319: Meat; of swine, n.e.c. in item no. 0203.1, fresh or chilled</a>"]
B --> F["<a href='/classifications/hs/v2017/020321'>020321: Meat; of swine, carcasses and half-carcasses, frozen</a>"]
B --> G["<a href='/classifications/hs/v2017/020322'>020322: Meat; of swine, hams, shoulders and cuts thereof, with bone in, frozen</a>"]
B --> H["<a href='/classifications/hs/v2017/020329'>020329: Meat; of swine, n.e.c. in item no. 0203.2, 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 level6
class D level6
class E level6
class F level6
class G level6
class H 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