HS Code for Prepared goose meat
Prepared goose meat is classified under HS code 1602.39. Heading 1602 covers \"Other prepared or preserved meat, meat offal or blood,\" and the 1602.3x series specifically handles poultry. While 1602.31 is for turkeys and 1602.32 is for fowls of the species Gallus domesticus (chickens), 1602.39 serves as the residual category for other poultry, including geese, ducks, and guinea fowls. Classification here requires that the meat has been prepared beyond the basic chilling, freezing, or salting permitted in Chapter 2. Common preparations include roasting, curing, or seasoning. However, it is important to note that this code excludes liver preparations (such as foie gras) and homogenized preparations (baby food), which have their own specific subheadings. The product must contain more than 20% by weight of meat or offal to be classified under this heading. If the goose meat is part of a sausage, it would typically move to heading 1601. The distinction between 1602 and 0207 is vital for customs; 0207 is for raw poultry, whereas 1602 is for value-added products. For example, a goose breast that has been smoked or seasoned with herbs and pre-cooked for consumer convenience must be declared under 1602.39. This ensures that processed meat products are subject to the correct tariff rates and sanitary regulations applicable to prepared foods, which often differ significantly from those applied to raw agricultural products.
Products Included
- Roasted or grilled goose meat
- Goose confit (excluding the liver)
- Canned goose meat in broth or juice
- Cured or smoked goose breast
- Prepared meals where goose meat is the primary ingredient (over 20%)
Common Misclassification
Goose meat is often misclassified under 0207.41 through 0207.45, which are codes for fresh, chilled, or frozen raw goose. Another major error is using 1602.20 for goose meat; 1602.20 is strictly for prepared liver (foie gras). If the goose is in the form of a sausage, it must be classified under 1601.00.
FAQ
What is the HS code for prepared goose meat?
The HS code for prepared or preserved goose meat (other than liver) is 1602.39.
Is goose liver included in this code?
No, prepared goose liver (foie gras) is classified under HS code 1602.20.
Industry
Frequently Asked Questions
What is the HS code for Prepared goose meat?
The HS code for Prepared goose meat is 160239 (Meat preparations; of poultry (excluding turkeys), prepared or preserved meat or meat offal (excluding livers and homogenised preparations)).
How do I classify Prepared goose meat for customs?
Prepared goose meat is classified under HS code 160239 — Meat preparations; of poultry (excluding turkeys), prepared or preserved meat or meat offal (excluding livers and homogenised preparations). This is a 6-digit subheading level code.
Is the HS code for Prepared goose meat the same in all countries?
The base HS code 160239 for Prepared goose meat is internationally standardized for the first 6 digits across 200+ countries. Individual countries may add additional digits for national tariff lines and specific classifications.