HS Code for Canned turkey

Canned turkey is classified under HS code 1602.31. This classification is part of Chapter 16, which deals with preparations of meat. Heading 1602 covers "Other prepared or preserved meat, meat offal or blood." The subheading 1602.31 is specifically allocated to turkey (Meleagris spp.). This code applies to turkey meat that has undergone a preservation process beyond simple chilling or freezing, such as cooking, seasoning, or the addition of preservatives, followed by canning. The canning process ensures the meat is shelf-stable through heat sterilization. This classification is distinct from raw turkey found in Chapter 02. The meat can be in the form of chunks, slices, or ground meat, as long as it is not a homogenized preparation. The presence of broth or salt within the can is standard for this classification and does not move the product to a different heading.

Products Included

• Canned turkey breast
• Turkey chunks in broth
• Canned ground turkey meat
• Preserved turkey meat in gravy
• Canned turkey white meat
• Cooked turkey meat in airtight containers

Common Misclassification

Canned turkey is often confused with canned chicken, which is classified under HS code 1602.32. While the products look similar, the species of poultry is the determining factor. Another common error is classifying canned turkey under 0207, which is only for fresh, chilled, or frozen poultry. Additionally, if the turkey is part of a complete ready-to-eat meal with a high percentage of vegetables or pasta, it might be classified under 1902 or 2106 depending on the dominant component.

FAQ

What is the HS code for canned turkey?

The HS code for canned turkey is 1602.31, which covers prepared or preserved meat of turkeys.

Does this code include turkey liver?

No, prepared or preserved turkey liver is classified under HS code 1602.20, which is the specific category for all animal liver preparations.