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HS Code for Uncooked Frozen Ostrich Meat (European Union (TARIC))

PRIMARY CLASSIFICATION RESULT (European Union (TARIC))

The primary 6-digit Harmonized System (HS) code for uncooked frozen ostrich meat is 0208.90 (Other). Under the 2026 EU TARIC / CN, representative general duties are 12.80 % [Official Source].

Classification guidance note.

Candidate Subheadings & Disambiguation Matrix

HS Subheading WCO Subheading Description Disambiguation Rule / Notes Action
0208.90 Other Other View 0208.90 →

Official Primary Sources & Authority References

EU Commission TARIC ↗

European Commission Combined Nomenclature and TARIC database for Uncooked Frozen Ostrich Meat.

EU EBTI Database ↗

European Commission Binding Tariff Information classification rulings.

WCO Nomenclature ↗

World Customs Organization international 6-digit Harmonized System standard.

Uncooked Frozen Ostrich Meat Frequently Asked Questions (FAQ)

What is the official 6-digit HS code for Uncooked Frozen Ostrich Meat?
The primary 6-digit Harmonized System (HS) code for Uncooked Frozen Ostrich Meat is HS 0208.90 (Other).
What is the European Union (TARIC) general import duty for Uncooked Frozen Ostrich Meat?
Under the 2026 EU TARIC / CN, representative MFN general duty rates for Uncooked Frozen Ostrich Meat under HS 0208.90 are 12.80 %.
Are there alternative candidate subheadings for Uncooked Frozen Ostrich Meat?
Yes. Depending on state (green vs. roasted, decaffeinated vs. non-decaffeinated, raw vs. processed), alternative subheadings include 020890.
What mandatory import documents are required for Uncooked Frozen Ostrich Meat?
Commercial Invoice, Packing List, Bill of Lading, and Partner Government Agency permits where applicable.
Does de minimis duty-free exemption apply to Uncooked Frozen Ostrich Meat?
Eligible shipments enter duty-free under statutory destination thresholds.
How are merchandise processing and customs fees calculated for Uncooked Frozen Ostrich Meat?
Import fees are assessed on entered customs value under destination regulations.
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