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

0201300039Meat of bovine animals, fresh or chilled
Boneless
High quality
Other

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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