Frozen Veal Half-Carcass
Frozen half-carcass of veal, split longitudinally from a whole carcass of young calf, retaining bones and fat. Falls under HTS 0202.10.5010 for frozen veal carcasses/half-carcasses per hierarchy.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If from older bovine animals
Frozen beef half-carcasses from mature cattle use 0202.20.50, not veal-specific.
If further processed into offal
Edible veal offal like livers classified separately in heading 0206.
If dried for dehydration
Dried leguminous vegetables don't apply; processed dried meat may shift chapters.
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Import Tips & Compliance
• Provide veterinary health certificates confirming veal (young bovine) and frozen state upon import
• Ensure proper labeling of primal cuts to avoid customs disputes on carcass definition
• Monitor USTR regulations for quota administration, especially for Argentina/Uruguay origins
Related Products under HTS 0202.10.50.10
Frozen Veal Carcass
A whole frozen veal carcass from young bovine animals under 3 months old, weighing typically 50-100 kg. Classified under HTS 0202.10.5010 as frozen veal carcasses and half-carcasses, excluding those specifically for immediate human consumption unfit products per chapter notes.
Bulk Frozen Veal Carcasses
Bulk-packed frozen whole veal carcasses for wholesale meat processors. Strictly under HTS 0202.10.5010 as frozen veal carcasses.
Frozen Veal Hindquarter Carcass
Frozen hindquarter half-carcass of veal, including leg and loin primal cuts, bone-in from young calves. HTS 0202.10.5010 for frozen veal half-carcasses.
Frozen Whole Veal Carcass for Processing
Complete frozen veal carcass intended for further butchering, from calves under 3 months. HTS 0202.10.5010 covers frozen veal carcasses explicitly.
Frozen Veal Forequarter Half-Carcass
Frozen veal half-carcass consisting primarily of forequarter sections, bone-in. Classified as veal half-carcass under HTS 0202.10.5010.