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

HS v2022 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 in. This is a significant industry within the broader meat and livestock sector, providing a crucial source of protein and essential nutrients for consumers worldwide. Pork is one of the most widely consumed meats globally, making this code an important component of international trade and food security.

Production process

The production of pork cuts covered under HS code 020312 typically involves the slaughter and butchering of live swine. After the animals are humanely slaughtered, the carcasses are chilled, and the hams, shoulders, and other primal cuts are carefully separated and trimmed. The cuts are then packaged and prepared for distribution, often with the bone left intact to preserve the meat's flavor and texture.

Production inputs

The main inputs required for the production of HS code 020312 products include live swine, which are typically raised on specialized farms or ranches. Additional inputs include processing equipment such as slaughtering and butchering machinery, as well as packaging materials and refrigeration systems to ensure the freshness and safety of the final products.

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 by households or used as ingredients in a variety of dishes and processed meat products. The outputs of this industry may also be used as inputs for other HS codes, such as 020319 Meat; of swine, cuts, fresh or chilled, other than carcasses and half-carcasses and 160100 Sausages and similar products, of meat, meat offal or blood; food preparations based on these products.

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 version):

This page shows the most recent version of code 020312.

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

    graph LR
    A["<a href='/classifications/hs/v2022/02'>02: Meat and edible meat offal</a>"]
A --> B["<a href='/classifications/hs/v2022/0203'>0203: Meat of swine; fresh, chilled or frozen</a>"]
B --> C["<a href='/classifications/hs/v2022/020312'>020312: Meat; of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled</a>"]

    B --> D["<a href='/classifications/hs/v2022/020311'>020311: Meat; of swine, carcasses and half-carcasses, fresh or chilled</a>"]
B --> E["<a href='/classifications/hs/v2022/020319'>020319: Meat; of swine, n.e.c. in item no. 0203.1, fresh or chilled</a>"]
B --> F["<a href='/classifications/hs/v2022/020321'>020321: Meat; of swine, carcasses and half-carcasses, frozen</a>"]
B --> G["<a href='/classifications/hs/v2022/020322'>020322: Meat; of swine, hams, shoulders and cuts thereof, with bone in, frozen</a>"]
B --> H["<a href='/classifications/hs/v2022/020329'>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