HS Code for Beef stew

Beef stew is classified under HS code 1602.50, which covers prepared or preserved meat of bovine animals. Chapter 16 is reserved for meat preparations where the meat has been cooked, seasoned, or otherwise processed beyond the simple preservation methods (like salting, drying, or smoking) found in Chapter 2. Beef stew typically consists of chunks of beef cooked in a sauce or gravy, often with vegetables. Under the General Rules of Interpretation, specifically GRI 3(b), composite goods are classified by the material that gives them their essential character. In the case of beef stew, the meat content is the defining characteristic. According to Chapter 16 Note 1, if the preparation contains more than 20% by weight of meat or meat offal, it must be classified in Chapter 16. Most commercial beef stews exceed this threshold and are thus classified under 1602.50, regardless of whether they are canned, frozen, or vacuum-sealed.

Products Included

• Canned beef stew
• Frozen beef stew meals
• Beef goulash (prepared)
• Beef chunks in gravy (preserved)
• Ready-to-eat beef stew pouches

Common Misclassification

Beef stew is often misclassified under 0201 or 0202, which are for fresh or frozen raw beef; however, once the meat is cooked or prepared as a stew, it must move to Chapter 16. Another common error is using 2104.10 for soups and broths. While a very thin stew might resemble soup, 2104 is generally for liquid preparations where meat is not the primary component. If the product contains distinct chunks of meat and exceeds the 20% meat weight threshold, 1602.50 is the correct code. Finally, stews made with other meats must be classified by the specific animal (e.g., 1602.41 for swine).

FAQ

What is the HS code for beef stew?

The HS code for prepared beef stew is 1602.50.

What if the beef stew contains a large amount of vegetables?

As long as the meat content exceeds 20% by weight, it is still classified under 1602.50. If the meat content is below 20%, it may be classified as a vegetable preparation in Chapter 20 or a soup in Chapter 21.