Chapter 16 covers preparations of meat, fish, crustaceans, molluscs and other aquatic invertebrates, including sausages, similar products, and meat that has been cooked, steamed, roasted, fried, or otherwise processed or preserved. This chapter does not include meat that has only undergone simple primary processing such as freezing, salting, or smoking (classified in Chapter 2 or Chapter 3), nor does it include ready-to-eat meat extracts or soups (classified in Chapter 21). Heading 1602 covers other prepared or preserved meat, edible offal or blood, including homogenized preparations. Specifically, it includes pork, beef, lamb, chicken, turkey, etc., that have been cooked, steamed, roasted, fried, or otherwise processed or preserved, as well as mixed products of meat with vegetables, seasonings, etc. However, it does not include sausages and similar products (classified in 1601), nor does it include meat that has only undergone simple processing. The first 2 digits, 16, represent Chapter 16: Preparations of meat, of fish, of crustaceans, molluscs or other aquatic invertebrates. The 3rd-4th digits, 02, represent Heading 1602: Other prepared or preserved meat, edible offal or blood. The 5th-6th digits, 31, represent Subheading 160231: Preparations of turkey. The subheading level is divided based on animal species; 31 specifically refers to turkey, distinguishing it from chicken (160232), pork (160241, 160242), beef (160250), etc. This product is a turkey meat preparation, i.e., turkey meat that has been prepared or preserved, going beyond the scope of simple freezing or salting in Chapter 2, but not reaching the level of ready-to-eat food in Chapter 21. Therefore, it is classified under 1602, and based on animal species, under subheading 160231. If it were sausage, it would be classified under 1601; if it had only undergone simple processing, it would be classified under 0207.

Product Name: Fill in the specific product name, such as "turkey breast meat preparation," "canned turkey leg meat," etc., which must be consistent with the actual product. Brand Type: Fill in no brand, domestic own brand, domestically acquired brand, foreign brand (OEM production), foreign brand (other), etc. Export Preference Status: Fill in according to actual trade conditions, such as "export goods do not enjoy preferential tariffs in the final destination country," etc. Method of Preparation or Preservation: Describe the processing technique in detail, such as "cooked then canned," "roasted then frozen," "steamed then seasoned," etc. Ingredient Content: Fill in the percentage of turkey meat content and other ingredients (such as starch, salt, seasonings). Packaging Specifications: Fill in the packaging form and specifications, such as "200g/can, 24 cans/carton." Brand: Fill in the specific brand name (such as "XX brand"); if no brand, fill in "none." Product Name: Canned turkey breast meat; Brand Type: Foreign brand (OEM production); Export Preference Status: Export goods do not enjoy preferential tariffs in the final destination country; Method of Preparation or Preservation: Turkey breast meat seasoned, canned, high-temperature sterilized; Ingredient Content: Turkey meat 80%, water 10%, starch 5%, salt 2%, seasonings 3%; Packaging Specifications: 200g/can, 24 cans/carton; Brand: XX brand. Failure to accurately describe the preparation method, leading to misclassification under Chapter 2 or Chapter 21. Failure to indicate the proportion of turkey meat in the ingredient content, which may cause classification disputes. Confusion between brand and brand type entries, affecting customs statistics.

The core criteria for classification are: 1. The product must be prepared or preserved, going beyond the scope of simple freezing or salting in Chapter 2; 2. The main ingredient of the product is turkey meat, and its essential character has not been changed; 3. It is not a sausage or similar product (1601); 4. It is not a ready-to-eat meat extract or soup (2104 or 2106). Additionally, reference should be made to the Explanatory Notes to the Harmonized System for 1602. 160232 Preparations of chicken: 160232 is preparations of chicken, while 160231 is preparations of turkey. The processing methods may be the same, but the animal species differ, and the meat source must be accurately distinguished during classification. 160100 Sausages and similar products: 160100 covers sausages and similar products, regardless of the animal meat used. If turkey meat is made into sausages, it should be classified under 160100, not 160231. 020724 Fresh or chilled turkey: 020724 is fresh or chilled turkey meat, only primary processed. If turkey meat is only chilled or frozen without further preparation, it should be classified under Chapter 2. 160250 Preparations of beef: 160250 is preparations of beef, which belongs to the same heading 1602 as turkey meat preparations but under a different subheading. The type of meat must be confirmed during classification to avoid confusion. Has the product been cooked, steamed, roasted, or otherwise prepared or preserved? Is turkey meat the main ingredient of the product? Does it belong to sausages or similar products? Does it belong to ready-to-eat meat extracts or soups? Does the preparation method go beyond the scope of simple processing in Chapter 2?

How are turkey meat preparations and chicken meat preparations distinguished in HS codes? Turkey meat preparations are classified under 160231, and chicken meat preparations under 160232. Both belong to heading 1602 but under different subheadings, and the type of meat must be accurately distinguished during classification. For mixed meat products, classification is based on the meat that is the main ingredient. Which HS code should turkey sausages be classified under? Turkey sausages should be classified under 160100, because sausages and similar products have a dedicated heading, regardless of the animal meat used. 160231 only applies to non-sausage turkey meat preparations. Which code should frozen turkey meat be classified under? Frozen turkey meat is primary processed and should be classified under Chapter 2, specifically under 0207 for turkey meat. If it has been cooked, roasted, or otherwise prepared, it is classified under 160231. How should the preparation method be filled in when declaring turkey meat preparations? The preparation method should describe the processing technique in detail, such as "cooked then canned," "roasted then frozen," "steamed then seasoned," etc. Writing only "prepared" or "processed" is not acceptable. This helps customs classify accurately. What are the requirements for declaring the ingredient content of turkey meat preparations? The percentage content of turkey meat and other ingredients must be declared, such as "turkey meat 80%, water 10%, starch 5%," etc. This helps confirm the main ingredient and avoid classification disputes. Are HS codes consistent when turkey meat preparations are exported to different countries? The first 6 digits of the HS code are internationally unified, but individual countries may have slight differences in the later digits. When exporting, the specific code must be queried according to the destination country's customs requirements, and tariffs and regulatory conditions must be confirmed. How can I check the import tariff rate for turkey meat preparations? The import tariff rate depends on the country of origin, trade agreements, etc. You can use the website of the General Administration of Customs of China, the Ministry of Commerce website, or professional tariff query tools, entering HS code 160231 and the country of origin to check the MFN rate, agreement rate, etc. How are 1602 and 2106 distinguished when classifying turkey meat preparations? 1602 applies to prepared or preserved meat products with meat as the main ingredient; 2106 applies to other food products, such as seasonings or soups with low meat content. If turkey meat is only used as a flavoring ingredient, it may be classified under 2106.