Heading 0201

Name: Studio Bruikbaar
Price range: $

Meat of bovine animals, fresh or chilled

Commodity Code
Description
0201 10
Carcases and half-carcases
- 0201 1000 21
  High quality beef and veal
  - 0201 1000 21
    Of bison
  - 0201 1000 29
    Other
- 0201 1000 92
  Other
  - 0201 1000 92
    Carcases of a weight of 180 kg or more but not exceeding 300 kg and half-carcases, of a weight of 90 kg or more but not exceeding 150 kg, with a low degree of ossification of the cartilages (in particular those of the symphysis pubis and the vertebral apophyses), the meat of which is a light pink colour and the fat of which, of extremely fine structure, is white to light yellow in colour
    - 0201 1000 92
      Of bison
    - 0201 1000 94
      Other
  - 0201 1000 97
    Other
    - 0201 1000 97
      Of bison
    - 0201 1000 98
      Other
0201 20
Other cuts with bone in
- 0201 2020
  'Compensated' quarters
  - 0201 2020 21
    High quality beef and veal
    - 0201 2020 21
      Of bison
    - 0201 2020 29
      Other
  - 0201 2020 92
    Other
    - 0201 2020 92
      "Compensated" quarters, of a weight of 90 kg or more but not exceeding 150 kg, with a low degree of ossification of the cartilages (in particular those of the symphysis pubis and the vertebral apophyses), the meat of which is a light pink colour and the fat of which, of extremely fine structure, is white to light yellow in colour
      - 0201 2020 92
        Of bison
      - 0201 2020 94
        Other
    - 0201 2020 97
      Other
      - 0201 2020 97
        Of bison
      - 0201 2020 98
        Other
- 0201 2030
  Unseparated or separated forequarters
  - 0201 2030 21
    High quality beef and veal
    - 0201 2030 21
      Of bison
    - 0201 2030 29
      Other
  - 0201 2030 92
    Other
    - 0201 2030 92
      Separated forequarters of a weight of 45 kg or more but not exceeding 75 kg, with a low degree of ossification of the cartilages (in particular those of the vertebral apophyses), the meat of which is a light pink colour and the fat of which, of extremely fine structure, is white to light yellow in colour
      - 0201 2030 92
        Of bison
      - 0201 2030 94
        Other
    - 0201 2030 97
      Other
      - 0201 2030 97
        Of bison
      - 0201 2030 98
        Other
- 0201 2050
  Unseparated or separated hindquarters
  - 0201 2050 21
    High quality beef and veal
    - 0201 2050 21
      Of bison
    - 0201 2050 29
      Other
  - 0201 2050 92
    Other
    - 0201 2050 92
      Separated hindquarters of a weight of 45 kg or more but not exceeding 75 kg (38 kg or more but not exceeding 68 kg in the case of "Pistola" cuts), with a low degree of ossification of the cartilages (more especially those of the vertebral apophyses), the meat of which is a light pink colour and the fat of which, of extremely fine structure, is white to light yellow in colour
      - 0201 2050 92
        Of bison
      - 0201 2050 94
        Other
    - 0201 2050 97
      Other
      - 0201 2050 97
        Of bison
      - 0201 2050 98
        Other
- 0201 2090
  Other
  - 0201 2090 11
    High quality beef and veal
    - 0201 2090 11
      Of bison
    - 0201 2090 15
      Other
  - 0201 2090 91
    Other
    - 0201 2090 91
      Of bison
    - 0201 2090 99
      Other
0201 30
Boneless
- 0201 3000 31
  High quality
  - 0201 3000 31
    Of bison
  - 0201 3000 39
    Other
- 0201 3000 41
  Other
  - 0201 3000 41
    Buffalo meat
    - 0201 3000 41
      Of bison
    - 0201 3000 49
      Other
  - 0201 3000 90
    Other

0201203021Meat of bovine animals, fresh or chilled
Other cuts with bone in
Unseparated or separated forequarters
High quality beef and veal
Of bison

It all starts with a valid HS code

The code above is a complete TARIC code. This means it can be used for import declarations for the EU. For export declarations, you can use the corresponding CN-code, which consists of the first eight digits of this code. Note that the first six digits of this code are the HS-code, which is the same internationally. When classifying a product, you need to check a lot of different data sources. You can find them all in our online platform, just one mouse click away.

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