02085000Tariff Item (8-digit)Section I

HSN Code 02085000 – Meat And Edible Meat Offal, Fresh, Chilled Or Frozen

Full GST classification for Meat And Edible Meat Offal, Fresh, Chilled Or Frozen — chapter, heading and tariff hierarchy, and related HSN codes.

HSN Code

02085000

Chapter

02

Digits

8-digit

Section

I

What is HSN Code 02085000?

HSN code 02085000 is the Harmonized System of Nomenclature classification for Meat And Edible Meat Offal, Fresh, Chilled Or Frozen under India's Goods and Services Tax (GST). It is a 8-digit code sitting at the tariff item (8-digit) level of the HSN hierarchy.

This code belongs to Chapter 02 — Meat And Edible Meat Offal, which is part of Section I: Live Animals & Animal Products. Every GST-registered business supplying meat and edible meat offal, fresh, chilled or frozen must quote HSN 02085000 (or the digit-length required for its turnover) on tax invoices and in GSTR-1.

Classification breakdown of 02085000

LevelCodeDescription
Chapter02meat and edible meat offal
Heading0208other meat and edible meat offal, fresh, chilled or frozen
Sub-heading020850of reptiles (including snakes and turtles)
Tariff02085000of reptiles (including snakes and turtles)

GST rate for HSN 02085000

Look up the current GST rate for Meat And Edible Meat Offal, Fresh, Chilled Or Frozen in the GST Rate Finder before you invoice.

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HSN Code 02085000 — FAQs

What is HSN code 02085000?

HSN code 02085000 classifies "Meat And Edible Meat Offal, Fresh, Chilled Or Frozen" under India's GST regime. It falls under Chapter 02 (Meat And Edible Meat Offal) of the Harmonized System of Nomenclature.

How many digits is HSN code 02085000?

02085000 is a 8-digit HSN code — a tariff item (8-digit). Businesses declare 4-digit HSN (turnover up to ₹5 crore) or 6-digit HSN (above ₹5 crore) on GST invoices; 8-digit codes are used for exports and imports.

Which chapter does HSN code 02085000 belong to?

HSN 02085000 belongs to Chapter 02 — Meat And Edible Meat Offal, part of Section I: Live Animals & Animal Products.

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