0203.11.00.00 - Carcasses and half-carcasses

This HTS category, 0203.11.00.00, specifically covers fresh or chilled carcasses and half-carcasses of swine. This means the entire body of the pig, or the body divided longitudinally through the vertebral column, that has not undergone freezing. The classification hinges on the complete, unboned presentation of the animal, essentially the primary division before further cuts are made.

It is crucial to distinguish this classification from its siblings. Category 0203.12 pertains to specific cuts with bone in, such as hams and shoulders. Category 0203.19 encompasses all other fresh or chilled swine meat that does not fit the description of a whole carcass, half-carcass, or the bone-in cuts specified in 0203.12. Therefore, 0203.11.00.00 is reserved for the most basic form of the swine carcass.

As this is a leaf node within the HTS database, there are no further subdivisions under this specific code. Classification within this category is determined by the completeness of the carcass or half-carcass and the absence of freezing, adhering strictly to the definition provided in the Harmonized System. Any deviation, such as the removal of bone or the designation as a specific primal cut, would lead to classification under a different subheading.