Hams, shoulders, and their bone-in cuts have dedicated subheadings (020312 for fresh/chilled, 020322 for frozen), while all other cuts — including loins, bellies, and trimmings — fall into the residual subheadings (020319 and 020329). The distinction matters because different subheadings may carry different duty rates, and the cut description on the commercial invoice must match the classification claimed at entry.

Partial thawing does not automatically reclassify a product, but USDA FSIS may subject it to additional inspection to assess condition. For tariff purposes, the classification is based on the product's condition as presented at entry; a product invoiced as frozen but arriving in a thawed state may raise both admissibility and classification questions. Importers should address cold-chain failures with their customs broker and FSIS port inspector promptly.