HS Code 0210209015: Cured Beef
HS code 0210209015 is an 10-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 0210209015HS Code 0210209015 Description by Country
0210209015 is listed across 28 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.
Austria HS Code
HS Code 0210209015 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 Other
Belgium HS Code
HS Code 0210209015 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 Other
Bulgaria HS Code
HS Code 0210209015 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 Other
Croatia HS Code
HS Code 0210209015 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 Other
Cyprus HS Code
HS Code 0210209015 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 Other
Czech Republic HS Code
HS Code 0210209015 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 Other
Denmark HS Code
HS Code 0210209015 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 Other
Estonia HS Code
HS Code 0210209015 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 Other
Finland HS Code
HS Code 0210209015 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 Other
France HS Code
HS Code 0210209015 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 Other
Germany HS Code
HS Code 0210209015 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 Other
Greece HS Code
HS Code 0210209015 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 Other
Hungary HS Code
HS Code 0210209015 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 Other
Ireland HS Code
HS Code 0210209015 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 Other
Italy HS Code
HS Code 0210209015 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 Other
Latvia HS Code
HS Code 0210209015 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 Other
Lithuania HS Code
HS Code 0210209015 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 Other
Luxembourg HS Code
HS Code 0210209015 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 Other
Malta HS Code
HS Code 0210209015 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 Other
Netherlands HS Code
HS Code 0210209015 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 Other
Poland HS Code
HS Code 0210209015 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 Other
Portugal HS Code
HS Code 0210209015 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 Other
Romania HS Code
HS Code 0210209015 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 Other
Slovakia HS Code
HS Code 0210209015 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 Other
Slovenia HS Code
HS Code 0210209015 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 Other
Spain HS Code
HS Code 0210209015 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 Other
Sweden HS Code
HS Code 0210209015 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 Other
United Kingdom HS Code
HS Code 0210209015 Other
Frequently Asked Questions
What is HS code 0210209015?
HS code 0210209015 is an 10-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 0210209015 the same in every country?
Which countries use HS code 0210209015?