HS Code for Turkey deli meat

Turkey deli meat is classified under HS code 1602.31. This classification is determined by the degree of processing the meat has undergone. While fresh, chilled, or frozen turkey falls under Chapter 2, any meat that has been prepared or preserved by processes such as boiling, steaming, grilling, frying, roasting, or curing is moved to Chapter 16. Specifically, heading 1602 covers other prepared or preserved meat, meat offal, or blood. Subheading 1602.31 is the specific designation for preparations of turkeys. For a product to remain in this category, it must contain more than 20% by weight of meat, meat offal, or blood. Deli meats, which are typically seasoned, cooked, and often sliced or shaped into loaves, fit perfectly into this definition. The classification ensures that value-added food products are distinguished from raw agricultural commodities, reflecting the industrial processing involved in creating ready-to-eat deli products.

Products Included

• Cooked turkey breast slices
• Smoked turkey deli meat
• Oven-roasted turkey breast (prepared)
• Turkey pastrami
• Cured turkey ham
• Pre-packaged turkey sandwich meat

Common Misclassification

The most common misclassification is HS code 0207, which is reserved for fresh, chilled, or frozen turkey meat. If the turkey has been seasoned or cooked, it cannot stay in Chapter 2. Another confusion arises with HS code 1601.00, which covers sausages and similar products. If the turkey deli meat is formed into a sausage casing, 1601.00 takes precedence. Additionally, 1602.32 is often used by mistake, but that code is specifically for prepared chicken, not turkey.

FAQ

What is the HS code for Turkey deli meat?

The HS code for prepared or preserved turkey meat, including deli slices, is 1602.31.

What if the deli meat contains other ingredients like vegetables?

If the product contains more than 20% meat by weight, it remains under 1602.31. If the meat content is lower, it may be classified as a food preparation under heading 2106.