HS Code 02102090: Cured Beef
HS code 02102090 is an 8-digit code for Cured Beef, under the 6-digit subheading 021020. The first 6 digits are standardized worldwide; the digits beyond are set by each country.
See real import & export shipment data for 02102090HS Code 02102090 Description by Country
02102090 is listed across 65 countries' HS schedules. The table below shows how each country defines it under its own standard, with the local description and a link to its real import and export trade data.
Albania HS Code
HS Code 02102090000 Boneless meat of bovine animals, salted, in brine, dried or smoked
Armenia HS Code
HS Code 0210209000 Boneless
Austria HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Azerbaijan HS Code
HS Code 0210209000 , salted, in brine, dried or smoked : boneless
Bahamas HS Code
HS Code 02102090 Meat of bovine animals: Other
Bangladesh HS Code
HS Code 02102090 , salted, in brine, dried or smoked : Meat of bovine animals, salted or smoked, nes
Belarus HS Code
HS Code 0210209000 Boneless
Belgium HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Bosnia and Herzegovina HS Code
HS Code 0210209000 , salted, in brine, dried or smoked : Boneless
Botswana HS Code
HS Code 02102090 , salted, in brine, dried or smoked : Other
Bulgaria HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Cook Islands HS Code
HS Code 02102090 , salted, in brine, dried or smoked : Other
Croatia HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Cyprus HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Czech Republic HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Denmark HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Estonia HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Eswatini HS Code
HS Code 02102090 , salted, in brine, dried or smoked : Other
Finland HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
France HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Georgia HS Code
HS Code 02102090000 , salted, in brine, dried or smoked : Boneless
Germany HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Gibraltar HS Code
HS Code 02102090 , salted, in brine, dried or smoked : Boneless
Greece HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Hungary HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Ireland HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Italy HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Kazakhstan HS Code
HS Code 0210209000 Boneless
Korea, Republic of HS Code
HS Code 0210209000 Other
Kosovo HS Code
HS Code 0210209000 , salted, in brine, dried or smoked : Boneless
Kyrgyzstan HS Code
HS Code 0210209000 Boneless
Latvia HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Lesotho HS Code
HS Code 02102090 , salted, in brine, dried or smoked : Other
Liechtenstein HS Code
HS Code 02102090 other
Lithuania HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Luxembourg HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Malta HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Mayotte HS Code
HS Code 02102090 Viandes et abats comestibles, salés ou en saumure, séchés ou fumés; farines et poudres, comestibles, de viandes ou d'abats: Viandes de l'espèce bovine: désossées
Micronesia (Federated States of) HS Code
HS Code 02102090 , salted, in brine, dried or smoked : Other
Moldova, Republic of HS Code
HS Code 021020900 Boneless meat of bovine animals, salted, in brine, dried or smoked
Montenegro HS Code
HS Code 0210209000 Boneless meat of bovine animals, salted, in brine, dried or smoked
Morocco HS Code
HS Code 0210209000 Viandes et abats comestibles, salés ou en saumure, séchés ou fumés; farines et poudres, comestibles, de viandes ou d’abats: Viandes de l'espèce bovine: autres
Namibia HS Code
HS Code 02102090 , salted, in brine, dried or smoked : Other
Netherlands HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
North Macedonia, Republic of HS Code
HS Code 0210209000 Boneless meat of bovine animals, salted, in brine, dried or smoked
Papua New Guinea HS Code
HS Code 02102090 , salted, in brine, dried or smoked : Other meat of bovine animals
Poland HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Portugal HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Romania HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Russian Federation HS Code
HS Code 0210209000 Boneless
Samoa HS Code
HS Code 02102090 , salted, in brine, dried or smoked : Other
Serbia HS Code
HS Code 0210209000 Boneless meat of bovine animals, salted, in brine, dried or smoked
Slovakia HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Slovenia HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Solomon Islands HS Code
HS Code 02102090 , salted, in brine, dried or smoked : Other
South Africa HS Code
HS Code 02102090 Other
Spain HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Sweden HS Code
HS Code 0210209011 Boneless meat of bovine animals, salted, in brine, dried or smoked : Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting Of bison
Switzerland HS Code
HS Code 02102090 other
Tajikistan HS Code
HS Code 0210209000 Meat of bovine animals: Boneless
Tunisia HS Code
HS Code 02102090005 Viandes et abats comestibles, salés ou en saumure, séchés ou fumés ; farines et poudres, comestibles, de viandes ou d'abats: Viandes de l'espèce bovine: désossées: Viandes de l'espèce bovine,désossées, salées ou en saumure, séchées ou fumées
Ukraine HS Code
HS Code 0210209000 Meat and edible meat offal, salted, in brine, dried or smoked; edible flours and: Meat of bovine animals: Boneless
United Kingdom HS Code
HS Code 0210209011 Of bison
Uzbekistan HS Code
HS Code 0210209000 , salted, in brine, dried or smoked : Boneless
Viet Nam HS Code
HS Code 02102090 Other:
Frequently Asked Questions
What is HS code 02102090?
HS code 02102090 is an 8-digit code for Cured Beef, under the 6-digit subheading 021020 of the Harmonized System. The first 6 digits are standardized worldwide; the rest are national.
Is HS code 02102090 the same in every country?
Which countries use HS code 02102090?