HS code 0204: Meat of sheep or goats, fresh, chilled

Subheadings and CN codes in heading 0204

• 0204 10Carcases and half-carcases of lamb, fresh or chilled

  Explanatory note (Eurostat): Fresh or chilled lamb carcases and half-carcases

  • 0204 10 00 Carcases and half-carcases of lamb, fresh or chilled
• 0204 21Other meat of sheep, fresh or chilled | Carcases and half-carcases

  Explanatory note (Eurostat): Fresh or chilled sheep carcases and half-carcases (excl. lambs)

  • 0204 21 00 Carcases and half-carcases
• 0204 22Other meat of sheep, fresh or chilled | Other cuts with bone in

  Explanatory note (Eurostat): Fresh or chilled cuts of sheep, with bone in (excl. carcases and half-carcases)

  • 0204 22 10 Short forequarters
  • 0204 22 30 Chines and/or best ends
  • 0204 22 50 Legs
  • 0204 22 90 Other
• 0204 23Other meat of sheep, fresh or chilled | Boneless

  Explanatory note (Eurostat): Fresh or chilled boneless cuts of sheep

  • 0204 23 00 Boneless
• 0204 30Carcases and half-carcases of lamb, frozen

  Explanatory note (Eurostat): Frozen lamb carcases and half-carcases

  • 0204 30 00 Carcases and half-carcases of lamb, frozen
• 0204 41Other meat of sheep, frozen | Carcases and half-carcases

  Explanatory note (Eurostat): Frozen sheep carcases and half-carcases (excl. lambs)

  • 0204 41 00 Carcases and half-carcases
• 0204 42Other meat of sheep, frozen | Other cuts with bone in

  Explanatory note (Eurostat): Frozen cuts of sheep, with bone in (excl. carcases and half-carcases)

  • 0204 42 10 Short forequarters
  • 0204 42 30 Chines and/or best ends
  • 0204 42 50 Legs
  • 0204 42 90 Other
• 0204 43Other meat of sheep, frozen | Boneless

  Explanatory note (Eurostat): Frozen boneless cuts of sheep

  • 0204 43 10 Of lamb
  • 0204 43 90 Other
• 0204 50Meat of goats

  Explanatory note (Eurostat): Fresh, chilled or frozen meat of goats

  • 0204 50 11 Fresh or chilled | Carcases and half-carcases
  • 0204 50 13 Fresh or chilled | Short forequarters
  • 0204 50 15 Fresh or chilled | Chines and/or best ends
  • 0204 50 19 Fresh or chilled | Legs
  • 0204 50 31 Fresh or chilled | Other | Cuts with bone in
  • 0204 50 39 Fresh or chilled | Other | Boneless cuts
  • 0204 50 51 Frozen | Carcases and half-carcases
  • 0204 50 53 Frozen | Short forequarters
  • 0204 50 55 Frozen | Chines and/or best ends
  • 0204 50 59 Frozen | Legs
  • 0204 50 71 Frozen | Other | Cuts with bone in
  • 0204 50 79 Frozen | Other | Boneless cuts

The first 6 digits are the Harmonized System, shared worldwide: a US HTS code that starts with the same 6 digits sits under the same subheading. The last 2 digits are the EU's own CN split.

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