HTS heading · chapter 02
0206
Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen
Analysis
Heading 0206 of the Harmonized Tariff Schedule covers edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen. It divides into 9 six-digit subheadings and 9 eight-digit tariff lines, with 10 ten-digit statistical suffixes below them.
Every one of its 9 tariff lines is duty-free at the general rate, so classification within the heading affects statistics and Chapter 99 measures rather than the base duty.
Its median rate of duty-free sits at the 18th percentile of the headings in chapter 02.
The largest subheadings are 0206.10 (unnamed, 1 line), 0206.21 (unnamed, 1 line), 0206.22 (unnamed, 1 line) and 0206.29 (unnamed, 1 line).
By Census's concordance, most of its statistical lines are made by Animal (except Poultry) Slaughtering (311611). Those are the NAICS industries a US producer of these goods would report under.
The heading text decides whether a product belongs here at all (General Rule of Interpretation 1); the subheadings and lines below it only apply once that is settled. Section and chapter notes can override the heading wording, so read them for borderline goods.
Tariff lines
| Line | Description | General rate |
|---|---|---|
| 0206.10.00 | Of bovine animals, fresh or chilled | Free |
| 0206.21.00 | Of bovine animals, frozen: tongues | Free |
| 0206.22.00 | Of bovine animals, frozen: livers | Free |
| 0206.29.00 | Of bovine animals, frozen: other | Free |
| 0206.30.00 | Of swine, fresh or chilled | Free |
| 0206.41.00 | Of swine, frozen: livers | Free |
| 0206.49.00 | Of swine, frozen: other | Free |
| 0206.80.00 | Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen: other, fresh or chilled | Free |
| 0206.90.00 | Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen: other, frozen | Free |