Meat; of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled

HS v2017 Code: 020312

About meat; of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled

HS code 020312 covers the import and export of fresh or chilled pork hams, shoulders, and other cuts with the bone still intact. This category is a significant part of the global meat trade, as pork is a staple protein source in many regions. The production and trade of these pork products play a crucial role in the broader agricultural and food processing industries, contributing to food security and economic development worldwide.

Production process

The production of pork cuts under HS code 020312 typically involves the slaughter and butchering of pigs, followed by the careful trimming and preparation of the desired cuts. This process often includes techniques such as boning, trimming, and packaging to ensure the meat is fresh, high-quality, and ready for distribution and consumption.

Production inputs

The main inputs required for the production of pork cuts under HS code 020312 include live pigs, which are the primary raw material. Additionally, producers may require specialized equipment such as slaughtering and butchering machinery, as well as packaging materials to preserve the freshness and quality of the final products. Energy sources, such as electricity or fuel, are also necessary for the various stages of production.

Production outputs

The primary outputs of HS code 020312 are fresh or chilled pork hams, shoulders, and other bone-in cuts. These products are often consumed directly or used as inputs for further processing, such as the production of 020319 Meat; of swine, other cuts, fresh or chilled or 020329 Meat; of swine, cuts, frozen.

Revisions to 020312

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 020312. The most recent 1 version of this code (020312) is in the HS v2022 system:

This page shows a legacy version of code 020312 ( HS v2017).

Family tree for meat; of swine, hams, shoulders and cuts thereof, with bone in, 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/v2017/020312'>020312: Meat; of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled</a>"]

    B --> D["<a href='/classifications/hs/v2017/020311'>020311: Meat; of swine, carcasses and half-carcasses, 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