Meat; of sheep (including lamb), cuts with bone in (excluding carcasses and half-carcasses), fresh or chilled

HS v2022 Code: 020422

About meat; of sheep (including lamb), cuts with bone in (excluding carcasses and half-carcasses), fresh or chilled

HS code 020422 covers the trade of fresh or chilled sheep and lamb meat cuts with bone in, excluding carcasses and half-carcasses. This industry is a vital component of the global meat and livestock sector, providing a source of high-quality protein and supporting the livelihoods of farmers and processors worldwide. Sheep and lamb meat is particularly important in many regions, where it is a staple part of the local diet and culture.

Production process

The production of sheep and lamb meat cuts with bone in typically involves several key steps. First, live sheep are raised on farms or ranches, where they are cared for and fattened. The animals are then transported to slaughterhouses, where they are humanely processed. The carcasses are then cut into various meat cuts, including the bone-in cuts covered by HS code 020422. These cuts may undergo further processing, such as packaging or chilling, before being distributed to wholesalers, retailers, and consumers.

Production inputs

The main inputs required for the production of sheep and lamb meat cuts with bone in include live sheep, which are the primary raw material. Farmers and ranchers also require land, feed, water, and other resources to raise the animals. Slaughterhouses and processing facilities need specialized equipment, such as cutting tools and packaging machinery, as well as labor to carry out the various processing steps.

Production outputs

The primary output of HS code 020422 is fresh or chilled sheep and lamb meat cuts with bone in, which are then distributed to 020423 (Meat; of sheep (including lamb), cuts with bone in (excluding carcasses and half-carcasses), frozen), 020430 (Meat; of sheep (including lamb), carcasses and half-carcasses, fresh or chilled), and 020441 (Meat; of sheep (including lamb), carcasses and half-carcasses, frozen) for further processing or consumption.

Revisions to 020422

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 020422. The most recent 1 version of this code (020422) is in the HS v2022 system (this version):

This page shows the most recent version of code 020422.

Family tree for meat; of sheep (including lamb), cuts with bone in (excluding carcasses and half-carcasses), 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/v2022/0204'>0204: Meat of sheep or goats; fresh, chilled or frozen</a>"]
B --> C["<a href='/classifications/hs/v2022/020422'>020422: Meat; of sheep (including lamb), cuts with bone in (excluding carcasses and half-carcasses), fresh or chilled</a>"]

    B --> D["<a href='/classifications/hs/v2022/020410'>020410: Meat; of sheep, lamb carcasses and half-carcasses, fresh or chilled</a>"]
B --> E["<a href='/classifications/hs/v2022/020421'>020421: Meat; of sheep, carcasses and half-carcasses (excluding carcasses and half-carcasses of lamb), fresh or chilled</a>"]
B --> F["<a href='/classifications/hs/v2022/020423'>020423: Meat; of sheep (including lamb), boneless cuts, fresh or chilled</a>"]
B --> G["<a href='/classifications/hs/v2022/020430'>020430: Meat; of sheep, lamb carcasses and half-carcasses, frozen</a>"]
B --> H["<a href='/classifications/hs/v2022/020441'>020441: Meat; of sheep, carcasses and half-carcasses (excluding carcasses and half-carcasses of lamb), frozen</a>"]
B --> I["<a href='/classifications/hs/v2022/020442'>020442: Meat; of sheep (including lamb), cuts with bone in (excluding carcasses and half-carcasses), frozen</a>"]
B --> J["<a href='/classifications/hs/v2022/020443'>020443: Meat; of sheep (including lamb), boneless cuts, frozen</a>"]
B --> K["<a href='/classifications/hs/v2022/020450'>020450: Meat; of goats, fresh, chilled or 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 I level6
class J level6
class K 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