All Codes/02/0208
Click to copyHSN 0208
OTHER MEAT AND EDIBLE MEAT OFFAL, FRESH, CHILLED OR FROZEN
Meat and edible meat offal
Sub-Classifications+2 Digits
Explore deeper classifications under 0208
| HSN Code | Chapter | Description |
|---|---|---|
| 020810 | Meat and edible meat offal | OF RABBITS OR HARES |
| 020830 | Meat and edible meat offal | OF PRIMATES |
| 020840 | Meat and edible meat offal | OF WHALES, DOLPHINES AND PORPOISES (MAMMALS OF THE ORDER CETACEA), OF MANATEES AND DUGONGS (MAMMALS OF THE ORDER SIRENIA), OF SEALS, SEA LIONS AND WALRUSES (MAMMALS OF THE SUB-ORDER PINNIPEDIA) |
| 020850 | Meat and edible meat offal | OF REPTILES (INCLUDING SNAKES AND TURTLES) |
| 020860 | Meat and edible meat offal | OF CAMELS AND OTHER CAMELIDS (CAMELIDAE) |
| 020890 | Meat and edible meat offal | OTHER : |
Sibling CodesSame Level
Other codes at same level as 0208
| HSN Code | Chapter | Description |
|---|---|---|
| 0201 | Meat and edible meat offal | MEAT OF BOVINE ANIMALS, FRESH OR CHILLED |
| 0202 | Meat and edible meat offal | MEAT OF BOVINE ANIMALS, FROZEN |
| 0203 | Meat and edible meat offal | MEAT OF SWINE, FRESH, CHILLED OR FROZEN. |
| 0204 | Meat and edible meat offal | MEAT OF SHEEP OR GOATS, FRESH, CHILLED OR FROZEN |
| 0205 | Meat and edible meat offal | MEAT OF HORSES, ASSES, MULES OR HINNIES, FRESH, CHILLED OR FROZEN |
| 0206 | Meat and edible meat offal | EDIBLE OFFAL OF BOVINE ANIMALS, SWINE, SHEEP, GOATS, HORSES, ASSES, MULES OR HINNIES, FRESH, CHILLED OR FROZEN |
| 0207 | Meat and edible meat offal | MEAT AND EDIBLE OFFAL, OF THE POULTRY OF HEADING 0105, FRESH, CHILLED OR FROZEN |
| 0208 | Meat and edible meat offal | OTHER MEAT AND EDIBLE MEAT OFFAL, FRESH, CHILLED OR FROZEN |
| 0209 | Meat and edible meat offal | PIG FAT, FREE OF LEAN MEAT AND POUTRY FAT, NOT RENDERED OR OTHERWISE EXTRACTED, FRESH, CHILLED, FROZEN, SALTED, IN BRINE, DRIED OR SMOKED |
| 0210 | Meat and edible meat offal | MEAT AND EDIBLE MEAT OFFAL, SALTED, IN BRINE, DRIED OR SMOKED, EDIBLE FLOURS AND MEALS OF MEAT OR MEAT OFFAL |
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