What is HS code 1602?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-4 · Heading
1602 — Prepared or preserved meat, meat offal, blood or insects
Chapter 16: Preparations of meat, fish
Plain-language overview
HS-4 code 1602 covers a variety of prepared or preserved meats, meat offals, blood, and even insects. This heading is essential for importers and exporters dealing with meat products that have undergone treatment to enhance their shelf life or make them ready for consumption. Understanding this code is crucial for compliance with customs regulations and ensuring smooth trade.
The heading is subdivided into specific HS-6 codes that detail various types of meat preparations. For instance, you will find classifications for homogenised meat preparations, liver products, and different types of poultry and swine preparations. Each subheading has its own set of regulations and requirements, which can affect how you classify your products.
When deciding which HS-6 code to use, consider the specific type of meat or preparation involved. For example, if you are importing prepared turkey meat, you would look at 160231. If your product includes swine hams, you would refer to 160241. This granularity helps customs officials identify the nature of the goods and apply the correct tariffs and regulations.
If you're unsure about which subheading applies to your products, consulting with a customs broker or referring to national tariff schedules can provide clarity. It's essential to ensure accurate classification to avoid delays and penalties during the import process.
Keywords & topics
Useful terms traders and brokers use for this HS-4 heading.
HS code 1602 · prepared meat classification · meat preparations HS-6 · import meat products · customs regulations for meat · meat offal classifications · prepared liver products · turkey meat import code · swine meat preparations · bovine meat classification
Examples
Drawn from the official tariff wording for this HS-4 heading. Always confirm against your published schedule and legal notes.
- HS-6 **160210**: Homogenised meat preparations.
- HS-6 **160220**: Prepared liver products excluding homogenised types.
- HS-6 **160231**: Prepared turkey meat and offals.
- HS-6 **160241**: Prepared or preserved hams from swine.
- HS-6 **160250**: Prepared meat from bovine animals.
- HS-6 **160290**: Other meat preparations not elsewhere classified.
Common questions
Frequent classification questions with short practical guidance.
How do I classify prepared meat for import?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What are the subheadings under HS-4 1602?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Are there specific regulations for meat offals?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
How to determine the correct HS-6 code for poultry?
Match the product to the legal wording, then verify the final pick in your country tariff schedule before filing.
What does n.e.c. mean in meat classifications?
Use n.e.c. only when you have ruled out every more specific line in the same section.
Related topics
Common real-world topics that come up during code comparison.
understanding HS-4 code 1602 for meat imports
Check the exact product specs and destination-country tariff notes before finalizing the code.
how to classify prepared meats for customs
Check the exact product specs and destination-country tariff notes before finalizing the code.
differences between HS-6 codes for meat preparations
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
guidelines for importing preserved meat products
Check the exact product specs and destination-country tariff notes before finalizing the code.
importance of accurate HS code classification
Check the exact product specs and destination-country tariff notes before finalizing the code.
n.e.c. in heading 1602 explained for importers
Check the exact product specs and destination-country tariff notes before finalizing the code.
consulting a broker for meat classification issues
Use this topic to narrow your shortlist, then validate the final code against legal wording.
what to do if unsure about HS-6 code for meat
Use this topic to narrow your shortlist, then validate the final code against legal wording.
Questions & answers
For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.
- What types of products fall under HS-4 code 1602?
- HS-4 code 1602 includes prepared or preserved meat, meat offals, blood, and insects, categorized into various HS-6 subheadings.
- How do I choose the correct HS-6 code for my meat product?
- Select the HS-6 code that best describes your product's specific type and preparation method, such as whether it includes liver or is homogenised.
- What does n.e.c. mean in the context of HS-6 codes?
- n.e.c. stands for 'not elsewhere classified,' indicating that the product does not fit into the other specified categories.
- Are there any special regulations for importing meat offals?
- Yes, meat offals may have specific regulations and health standards that must be met, so it's crucial to check local customs requirements.
- Can I use HS-4 code 1602 for all types of preserved meats?
- No, you must use the appropriate HS-6 subheading that accurately reflects the type of meat and its preparation method.
- What should I do if I am unsure about my product classification?
- Consult with a customs broker or refer to national tariff schedules for guidance on the correct classification of your products.
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HS-6 subheadings (10)
- 160210Meat preparations; homogenised preparations of meat, meat offal blood or insects
- 160220Meat preparations; of the prepared or preserved liver of any animal (excluding homogenised preparations)
- 160231Meat preparations; of turkeys, prepared or preserved meat or meat offal (excluding livers and homogenised preparations)
- 160232Meat preparations; of the poultry of heading no. 0105, (i.e. of fowls of the species Gallus domesticus)
- 160239Meat preparations; of poultry (excluding turkeys), prepared or preserved meat or meat offal (excluding livers and homogenised preparations)
- 160241Meat preparations; of swine, hams and cuts thereof, prepared or preserved (excluding homogenised preparations)
- 160242Meat preparations; of swine, shoulders and cuts thereof, prepared or preserved (excluding homogenised preparations)
- 160249Meat preparations; of swine, meat or meat offal (including mixtures), prepared or preserved, n.e.c. in heading no. 1602
- 160250Meat preparations; of bovine animals, meat or meat offal, prepared or preserved (excluding livers and homogenised preparations)
- 160290Meat preparations; of meat, meat offal or the blood of any animal, n.e.c. in heading no. 1602