Meat; of swine, n.e.c. in item no. 0203.1, fresh or chilled

HS v2022 Code: 020319

About meat; of swine, n.e.c. in item no. 0203.1, fresh or chilled

HS code 020319 covers the trade of fresh or chilled pork meat that is not classified elsewhere in the 0203.1 category. This is a significant industry within the broader meat processing sector, providing a versatile and widely consumed protein source. Pork is a staple in many cuisines around the world, and the 020319 category encompasses a range of pork cuts and products that are in high demand globally.

Production process

The production of 020319 pork meat involves the slaughter and butchering of pigs, followed by chilling or refrigeration to preserve freshness. Key steps include stunning the animal, exsanguination, evisceration, and cutting the carcass into primal and sub-primal cuts. Specialized equipment such as conveyor belts, saws, and deboning machines are used to efficiently process the pork. Strict hygiene and quality control measures are implemented throughout the production process to ensure food safety.

Production inputs

The main inputs required for the 020319 pork meat industry include live pigs, which are sourced from specialized pig farms. Other key inputs include water for cleaning and chilling, electricity or fuel for refrigeration, and packaging materials. Specialized machinery such as stunning devices, bleeding rails, and cutting equipment are also essential for the production process. The industry relies on a skilled workforce, including butchers, meat inspectors, and logistics personnel.

Production outputs

The 020319 category produces a variety of fresh or chilled pork cuts and products, including loins, chops, ribs, and ground pork. These outputs are primarily consumed by 020320 Meat; of swine, frozen, 160100 Sausages and similar products, of meat, meat offal or blood; food preparations based on these products, and 160249 Meat, meat offal or blood; preparations n.e.c. in heading no. 1602, as well as by individual consumers for home cooking and meal preparation.

Revisions to 020319

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 020319. The most recent 1 version of this code (020319) is in the HS v2022 system (this version):

This page shows the most recent version of code 020319.

Family tree for meat; of swine, n.e.c. in item no. 0203.1, 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/v2022/020319'>020319: Meat; of swine, n.e.c. in item no. 0203.1, 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/v2022/020312'>020312: Meat; of swine, hams, shoulders and cuts thereof, with bone in, 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

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    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