HS Code for Goose liver

Goose liver, specifically fatty liver known as foie gras, is classified under HS code 0207.53. This code is situated within Chapter 2, which pertains to meat and edible meat offal. Heading 0207 specifically covers meat and edible offal of poultry (chickens, ducks, geese, turkeys, and guinea fowls). Within this heading, the 53 suffix identifies fresh or chilled fatty livers of geese. The classification depends strictly on the state of the product (fresh or chilled) and the specific biological origin (goose). This code is used for high-value culinary products that have not been cooked or preserved beyond simple refrigeration. The distinction is important because fatty livers are treated differently in trade statistics and health inspections compared to standard poultry offal.

Products Included

• Fresh whole goose foie gras
• Chilled goose fatty liver lobes
• Raw goose liver slices (fresh or chilled)
• Unprocessed fatty goose livers for restaurant use

Common Misclassification

Goose liver is often misclassified under HS code 1602.39, which covers prepared or preserved poultry meat and offal. If the liver has been cooked, canned, or made into a terrine or pate, it must move to Chapter 16. Additionally, frozen goose fatty liver is classified under HS code 0207.54, not 0207.53, as the latter is strictly for fresh or chilled items.

FAQ

What is the HS code for fresh goose liver?

The HS code for fresh or chilled fatty goose liver (foie gras) is 0207.53.

What code is used if the goose liver is frozen?

Frozen fatty goose livers are classified under HS code 0207.54.