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HSChapter 02
U.S. imports of salted, brined, dried, or smoked bovine meat (HS 021020) totaled $230K in April 2026, traded with 5 countries.
Salted, Brined, Dried, or Smoked Bovine Meat imports of $230K in April 2026 ran 43% below the year-to-date monthly average of $403K.
Last updated: April 2026 dataCured and dried beef products — including corned beef, bresaola, and dried beef — enter under a single 10-digit line (0210200000), with Canada, Uruguay, and Australia among the leading suppliers. Unlike fresh or frozen beef, which is subject to tariff-rate-quota treatment, cured bovine meat under this heading follows a distinct duty structure, making it a strategically important classification for importers of specialty preserved beef products. USDA FSIS reinspection is required at the port of entry, and the curing or drying process must be documented to distinguish these products from fresh or chilled beef that might otherwise be classified under Chapter 2's fresh-meat headings.
AI-written summary of the official U.S. Census Bureau trade figures on this page — verify before relying on it.
To qualify under heading 021020, the product must have undergone one or more of the specified preservation processes: salting, brining, drying, or smoking. The process must be genuine and not merely superficial — CBP may request moisture content data, salt concentration measurements, or production process documentation to confirm that the product has been substantively cured or dried rather than simply seasoned. A product that is merely chilled or frozen without a curing process belongs in the fresh/chilled or frozen beef headings.
Trade-remedy exposure for cured bovine meat depends on the country of origin and the specific product. Importers should check for any active antidumping or countervailing duty orders, as well as Section 301 measures, that may apply to their specific supplier country. CBP's online resources and the Federal Register are the authoritative sources for current order status. A licensed customs broker can help assess exposure before committing to a supply arrangement. Consult a licensed customs broker to confirm admissibility and duty treatment for your specific shipment.
Monthly import values over time
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| Country | Imports | Exports | Balance |
|---|---|---|---|
| ITALY | -- | $685K | +$685K |
| CANADA | $208K | $115K | -$93K |
| SAUDI ARABIA | -- | $202K | +$202K |
| DOMINICAN REPUBLIC | -- | $81K | +$81K |
| PANAMA | -- | $27K | +$27K |
HS10 import codes under this HS6 parent. Source: U.S. Harmonized Tariff Schedule.
| Code | Description | Import Value | Effective Tariff % |
|---|---|---|---|
| 0210200000 | MEAT OF BOVINES, SALTED, IN BRINE, DRIED OR SMOKED | $230K | -- |
MEAT OF BOVINES, SALTED, IN BRINE, DRIED OR SMOKED
HS10 export codes under this HS6 parent. Source: U.S. Schedule B export classification.
| Code | Description | Export Value |
|---|---|---|
| 0210200000 | MEAT OF BOVINES, SALTED, IN BRINE, DRIED OR SMOKED | $1.1M |
MEAT OF BOVINES, SALTED, IN BRINE, DRIED OR SMOKED
77.5K kg
MEAT OF BOVINE ANIMALS, BONELESS, FROZEN
HS 020230
MEAT OF BOVINE ANIMALS, BONELESS, FRESH OR CHILLED
HS 020130
MEAT, BOVINE CUTS WITH BONE IN, FRESH OR CHILLED
HS 020120
MEAT OF SWINE, NESOI, FROZEN
HS 020329
MEAT OF SWINE, NESOI, FRESH OR CHILLED
HS 020319
MEAT OF SHEEP, CUTS, BONE IN NESOI, FRESH, CHILLED
HS 020422
| State | Imports | Exports | Balance |
|---|---|---|---|
| California | $4K | $561K | +$557K |
| Florida | $29K | $266K | +$237K |
| Illinois | -- | $202K | +$202K |
| Port | Imports | Exports | Balance |
|---|---|---|---|
| MIAMI, FL | -- | $766K | +$766K |
| CHAMPLAIN-ROUSES POINT, NY | $208K | $26K | -$182K |
| NEW YORK, NY | -- | $202K | +$202K |