Fresh Pork Loin Chop
Bone-in or boneless chops cut from the pork loin, fresh and chilled to below 40°F but not frozen. Falls under HTS 0203.19.40 as unspecified swine cuts, distinct from ribs, tenderloin, or enumerated parts.
Import Duty Rates by Country of Origin
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If boneless
Bone-in vs boneless distinguishes 0203.19.40 from 0203.19.50 within fresh/chilled swine meat.
If frozen and boneless
Frozen state shifts to 0203.29, with bone presence further specifying subheading.
If dehydrated or powdered
Dried pork meat falls under Chapter 7 vegetables/fruits if processed beyond fresh cuts.
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Import Tips & Compliance
• Label clearly as 'loin chops' with primal cut diagrams to avoid disputes over 'other' classification
• Maintain cold chain documentation showing temperature logs to qualify as chilled, not frozen
• Check FSIS import permits; common pitfall is exceeding residue limits for antibiotics
Related Products under HTS 0203.19.40
Fresh Pork Knuckle
Fresh pork shank end, bone-in, chilled. Other swine meat 0203.19.40.
Fresh Pork Scapula Steak
Steaks from pork shoulder blade, fresh. HTS 0203.19.40.
Fresh Pork Loin End Rib Chop
Chops from loin-rib interface, fresh/chilled. Other under 0203.19.40.
Fresh Pork Shoulder Picnic Roast
A fresh, bone-in cut from the lower foreleg of the pig, typically weighing 8-12 pounds, sold unrefrigerated for immediate use. Classified under HTS 0203.19.40 as fresh swine meat, excluding hams, bellies, and cuts specifically enumerated elsewhere in heading 0203.19.
Fresh Pork Butt Roast
Fresh upper shoulder cut from the pig's forequarter, bone-in, ideal for slow cooking. HTS 0203.19.40 covers this as 'other' fresh/chilled swine meat not matching specific cuts like shoulder picnic.
Fresh Pork Arm Steak
Steaks cut from pork shoulder arm bone area, fresh/chilled for grilling. HTS 0203.19.40 for other non-enumerated swine cuts.