HS Code for Meat extract

Meat extracts and juices are classified under HS code 1603.00. This heading covers products obtained by the prolonged boiling of meat, fish, crustaceans, molluscs, or other aquatic invertebrates in water, followed by the concentration of the resulting liquid through evaporation. The resulting product is typically a thick liquid, a paste, or a solid block. Classification under 1603.00 requires that the product consists essentially of the essence of the animal matter, without the addition of significant quantities of other food substances like fats, salt, or vegetable extracts that would change its character into a prepared soup or sauce. These extracts are highly concentrated and are primarily used in the food industry as a base for soups, gravies, and flavorings. The classification is straightforward under GRI 1, as 1603 is a specific heading for these extracts regardless of the animal source, provided they have been processed to the point of being an extract or juice rather than just cooked meat.

Products Included

• Concentrated beef extract paste for industrial food flavoring
• Chicken essence or juices in liquid or dehydrated form
• Clam juice and other aquatic invertebrate extracts
• Fish extracts used as flavor enhancers in processed foods
• Soluble meat powders derived from concentrated juices

Common Misclassification

Meat extracts are frequently confused with HS code 2104.10, which covers soups and broths and preparations therefor. The distinction lies in the composition: 1603.00 is a pure essence, while 2104.10 includes products that contain added ingredients like vegetables, starches, or high levels of salt and fats (such as bouillon cubes). Another potential error is classification under 0210, which is for meat that has been salted, dried, or smoked but remains in the form of meat; 1603.00 products have lost the cellular structure of the original meat through the extraction process.

FAQ

What is the HS code for meat extract?

The HS code for meat extracts and juices, including those from fish and aquatic invertebrates, is 1603.00.

Are bouillon cubes classified under 1603.00?

Generally, no. Bouillon cubes usually contain salt, fats, and other seasonings, which typically places them under HS code 2104.10 as prepared soup bases.