Frozen Pork Rear Half-Carcass
Frozen rear half-carcass of pork including loin, rump, and legs, longitudinally split. Fits HTS 0203.21.00.00 for frozen swine half-carcasses.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If boned or trimmed
Boning changes from whole half to boneless cuts in other 0203 subheadings.
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Import Tips & Compliance
• Validate with photos or diagrams of cut for CBP review; no allowance for hide in duty weight; source from quota-unlimited countries like Canada
Related Products under HTS 0203.21.00.00
Frozen Pork Carcass
A complete frozen carcass of a swine, including the head, feet, and tail, with no significant cuts or removals other than basic evisceration. Classified under HTS 0203.21.00.00 as it is a full frozen carcass of swine, fitting the definition of carcasses in Chapter 2 for fresh, chilled, or frozen meat.
Frozen Pork Half-Carcass
A frozen half-carcass of swine, typically split longitudinally along the spine after evisceration, retaining head, feet, and tail on one side. Falls under HTS 0203.21.00.00 specifically for frozen carcasses and half-carcasses of swine per Chapter 2 meat provisions.
Frozen Hog Side Half-Carcass
Frozen half-carcass from a hog, split sidewise to include ribs, loin, and belly sections intact. HTS 0203.21.00.00 covers such frozen swine carcasses and halves before breakdown into retail cuts.
Frozen Swine Carcass for Processing
Whole frozen swine carcass destined for further butchering, eviscerated but uncut. Precisely matches HTS 0203.21.00.00 for frozen pork carcasses and half-carcasses in the swine meat hierarchy.
Frozen Pork Front Half-Carcass
Frozen front half of a pork carcass, including shoulders and jowl, split transversely. Classified in HTS 0203.21.00.00 as it constitutes a half-carcass of frozen swine meat.
Frozen Whole Hog Carcass
Complete frozen carcass from a market hog, ready for wholesale breakdown. HTS 0203.21.00.00 explicitly includes such frozen swine carcasses.