Import trade restrictions for 0202305010 80
| Origin Origin country | Start | Duty / Tax | Legal Legal base Measure type | |
|---|---|---|---|---|
AR | Argentina AR | 01-10-2016 31-12-2016 | 0.000 % | Regulation 0481/12 Non-preferential tariff quota 122 |
AU | Australia AU | 01-10-2016 31-12-2016 | 0.000 % | Regulation 0481/12 Non-preferential tariff quota 122 |
CA | Canada CA | 01-10-2016 31-12-2016 | 0.000 % | Regulation 0481/12 Non-preferential tariff quota 122 |
NZ | New Zealand NZ | 01-10-2016 31-12-2016 | 0.000 % | Regulation 0481/12 Non-preferential tariff quota 122 |
US | United States of America US | 01-10-2016 31-12-2016 | 0.000 % | Regulation 0481/12 Non-preferential tariff quota 122 |
UY | Uruguay UY | 01-10-2016 31-12-2016 | 0.000 % | Regulation 0481/12 Non-preferential tariff quota 122 |
CA | Canada CA | 12-07-2013 | 20.000 % | Regulation 0593/13 Non-preferential tariff quota 122 |
US | United States of America US | 12-07-2013 | 20.000 % | Regulation 0593/13 Non-preferential tariff quota 122 |
1011 | ERGA OMNES 1011 | 01-07-2008 | 20.000 % | Regulation 0431/08 Non-preferential tariff quota 122 |
AU | Australia AU | 12-07-2013 | 20.000 % | Regulation 0593/13 Non-preferential tariff quota 122 |
NZ | New Zealand NZ | 12-07-2013 | 20.000 % | Regulation 0593/13 Non-preferential tariff quota 122 |
Explanation of trade restrictions
Erga Omnes means "for all".
Third countries are countries that are not part of the EU.
GSP means "Generalised System of Preferences".
GSP Plus means "Generalised System of Preferences Plus".
European Economic Area (EEA) means all EU member states and Iceland, Liechtenstein and Norway.
OCTs stands for "Overseas Countries and Territories". They are countries and territories that are not part of the EU. More information
CARIFORUM is a regional economic integration organisation comprising 15 Caribbean Community (CARICOM) countries and the Dominican Republic.
SADC EPA stands for "Southern African Development Community - Economic Partnership Agreement".
Duty means "customs duties".
History
Duty rates and measures for this code over time (yearly snapshots).
Information
When importing or exporting "High quality beef and veal", it is crucial to have the correct HS code or TARIC code. The HS code 0202305010 80 serves as the standard code for this product, ensuring that the appropriate duties and taxes are applied when crossing international borders.
To ensure your business transactions run smoothly when importing or exporting "High quality beef and veal", consider the following points:
- Inform yourself about the specific import and export regulations in the countries involved. This includes possible restrictions, taxes, and duties applicable to "High quality beef and veal".
- Check if any additional licenses, permits, or certificates are required to import "High quality beef and veal" into the destination country or export it from the country of origin.
- Make sure your trading partners have valid identification numbers, such as EORI numbers (Economic Operators Registration and Identification) in the EU, to streamline trade and minimize delays.
- Ensure that all trade- and customs-related documents (such as commercial invoices, packing lists, certificates of origin, and insurance policies) are accurately completed and adhere to the respective national regulations.
- Keep an eye on the current exchange rates, as well as packaging, shipping, and insurance costs, to accurately calculate trade costs.
In summary, the HS code or TARIC code for "High quality beef and veal" is 0202305010 80. Make sure you accurately use this code in all your trade and customs documents to guarantee smooth and hassle-free transactions. With these tips, you'll be better prepared for the challenges of international trade and can successfully import and export "High quality beef and veal".
HS Code structure
1. Chapter
There are 21 different sections, which are divided into 96 chapters. Exceptional chapters include chapter 77, which is reserved for future use, chapters 98 and 99, which are limited at national level, and chapter 99, which is a specific code for temporary changes. In the example above, chapter 02 was selected for meat and edible meat offal
2. Heading
The heading determines the specific category within a certain chapter. In the example above, the 02 refers to Meat of bovine animals, frozen.
3. Subheading
The last two digits of the international harmonized code are more specific and define subcategories of products. In the example above, the 30 refers to High quality beef and veal.
HS Code tree structure
0200000000 80
Chapter MEAT AND EDIBLE MEAT OFFAL
0202000000 80
Meat of bovine animals, frozen
0202100000 80
- Carcases and half-carcases
0202100010 80
- - High quality beef and veal
0202100090 80
- - Other
0202200000 80
- Other cuts with bone in
0202201000 80
- - 'Compensated' quarters
0202201010 80
- - - High quality beef and veal
0202201090 80
- - - Other
0202203000 80
- - Unseparated or separated forequarters
0202203010 80
- - - High quality beef and veal
0202203093 10
- - - Other
0202203093 20
- - - - Intended for processing
0202203093 80
- - - - - For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products)
0202203095 80
- - - - - for the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products)
0202203097 80
- - - - - Other
0202203099 80
- - - - Other
0202205000 80
- - Unseparated or separated hindquarters
0202205010 80
- - - High quality beef and veal
0202205090 80
- - - Other
0202209000 80
- - Other
0202209010 80
- - - High quality beef and veal
0202209090 80
- - - Other
0202300000 80
- Boneless
0202301000 80
- - Forequarters, whole or cut into a maximum of five pieces, each quarter being in a single block; 'compensated' quarters in two blocks, one of which contains the forequarter, whole or cut into a maximum of five pieces, and the other, the hindquarter, excluding the tenderloin, in one piece
0202301010 80
- - - High quality beef and veal
0202301093 10
- - - Other
0202301093 20
- - - - Intended for processing
0202301093 80
- - - - - For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products)
0202301095 80
- - - - - For the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products)
0202301097 80
- - - - - Other
0202301099 80
- - - - Other
0202305000 80
- - Crop, chuck-and-blade and brisket cuts
0202305010 80
- - - High quality beef and veal
0202305093 10
- - - Other
0202305093 20
- - - - Intended for processing
0202305093 80
- - - - - For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products)
0202305095 80
- - - - - For the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products)
0202305097 80
- - - - - Other
0202305099 80
- - - - Other
0202309000 80
- - Other
0202309010 80
- - - High quality
0202309050 10
- - - Other
0202309050 20
- - - - Buffalo meat
0202309050 30
- - - - - Intended for processing
0202309050 80
- - - - - - For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products)
0202309055 80
- - - - - - For the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products)
0202309060 80
- - - - - - Other
0202309065 80
- - - - - Other
0202309070 10
- - - - Other
0202309070 20
- - - - - Intended for processing
0202309070 80
- - - - - - For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products)
0202309075 80
- - - - - - For the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products)
0202309080 80
- - - - - - Other
0202309090 80
- - - - - Other