HS Code for Prepared turkey
Prepared turkey products are classified under HS code 1602.31. Chapter 16 of the Harmonized System covers preparations of meat, fish, crustaceans, molluscs, or other aquatic invertebrates. Heading 1602 specifically addresses other prepared or preserved meat, excluding sausages and similar products which are found in 1601. Subheading 1602.31 is dedicated to meat of turkeys. For a product to be classified here, it must contain more than 20% by weight of meat or meat offal. Preparation methods include cooking, boiling, grilling, or chemical preservation. This code is used for deli meats, canned turkey, and fully cooked turkey components. It is important to distinguish these from fresh, chilled, or frozen turkey cuts, which are classified in Chapter 02. The processing level is the primary determinant; once the meat is cooked or otherwise prepared beyond simple preservation (like salting or smoking in Chapter 02), it moves to Chapter 16. The classification also covers homogenized preparations of turkey meat, provided they are not put up for retail sale as infant food (which would fall under 1602.10). Understanding the distinction between a meat preparation and a simple meat cut is essential for compliance with trade regulations and for the application of relevant sanitary and phytosanitary (SPS) measures.
Products Included
- Cooked turkey breast slices (deli meat)
- Canned turkey meat in broth or water
- Fully cooked turkey nuggets or patties (containing >20% meat)
- Turkey rolls and roasts that have been pre-cooked
- Prepared turkey meals where turkey is the primary component by weight
Common Misclassification
Prepared turkey is often misclassified under HS code 0207.27, which is for frozen turkey cuts. Another common error is using HS code 1601.00 for turkey deli meat; however, 1601.00 is strictly for sausages and similar products. If the preparation consists of turkey livers, it must be classified under 1602.20. Additionally, if the product is a soup or broth containing turkey, it should be classified under heading 2104.
FAQ
What is the HS code for prepared turkey?
The HS code for prepared or preserved turkey meat (excluding sausages and livers) is 1602.31.
Are turkey sausages classified under 1602.31?
No, all sausages, regardless of the type of meat used, are classified under HS code 1601.00.
Industry
Frequently Asked Questions
What is the HS code for Prepared turkey?
The HS code for Prepared turkey is 160231 (Meat preparations; of turkeys, prepared or preserved meat or meat offal (excluding livers and homogenised preparations)).
How do I classify Prepared turkey for customs?
Prepared turkey is classified under HS code 160231 — Meat preparations; of 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 turkey the same in all countries?
The base HS code 160231 for Prepared turkey is internationally standardized for the first 6 digits across 200+ countries. Individual countries may add additional digits for national tariff lines and specific classifications.