HS Code for Frozen whole goose

The HS code 0207.52 is utilized for the international trade of frozen whole geese. Classification within this subheading is determined by the biological species and the physical state of the meat. As part of the 0207 heading, which encompasses poultry meat, 0207.52 specifically targets the Anser species. The requirement for the product to be "not cut in pieces" implies that the bird is traded as a complete carcass. This classification is essential for monitoring trade volumes and applying specific sanitary and phytosanitary (SPS) measures that vary between whole birds and processed cuts. The product must be frozen to a degree that ensures the entire mass is solidified, which is a requirement for all goods under the "frozen" subheadings of Chapter 2. If the goose has been seasoned, cooked, or preserved in salt or brine beyond what is necessary for freezing, it may be reclassified under Chapter 16. The whole goose classification is often used for holiday trade and specialty meat markets, requiring precise documentation to ensure the correct duty rates are applied at the border.

Products Included

• Frozen whole domestic goose
• Frozen whole Toulouse goose
• Frozen whole Emden goose
• Frozen whole Chinese goose
• Frozen whole African goose

Common Misclassification

The most frequent error is misclassifying the product under 0207.51, which is the code for fresh or chilled whole geese. Another common mistake involves HS code 0207.55, which is intended for frozen goose cuts and edible offal. If the goose is missing parts other than the head, feet, or viscera—such as being sold as a "goose breast"—it cannot be classified under 0207.52. Additionally, wild geese hunted for non-commercial purposes might sometimes be confused with commercial poultry, though the HS code remains the same if traded as meat.

FAQ

What is the HS code for frozen whole goose?

The HS code for frozen whole goose is 0207.52.

How is a "whole" goose defined for this code?

A "whole" goose refers to the entire carcass of the bird. It may be plucked and eviscerated, and the head and feet may be removed, but it must not be cut into smaller portions.