Chicken|HTS Code

Chicken harmonized system code

Product Overview Chicken under HTS 0207.14 refers to edible meat derived from Gallus gallus domesticus classified within HTSUS Chapter 02. Product definition: fresh, chilled or frozen skeletal muscle tissue and edible offal of chickens presented as whole birds or primary cuts. Key characteristics: physical specifications include typical carcass/part weights (whole birds 0.7–3.0 kg; breasts, thighs and drumsticks 50–500 g per piece), bone‑in or boneless presentation, skin‑on or skinless, and moisture content normally 65–75% with variable intramuscular fat commonly <6% for standard broiler lines. Processing levels span slaughter and evisceration, chilling, portioning, deboning, mechanical separation, and minimal further processing (e.g., individually quick‑frozen, IQF) versus value‑added treatments (marination, breading) that can affect tariff classification. Product classifications within 0207.14 typically distinguish whole birds, cut‑up portions, edible offal (giblets), bone‑in versus deboned cuts, and IQF versus block‑frozen formats. Commercial applications include retail and foodservice sale, ingredient use in processed foods (nuggets, sausages, prepared meals), institutional catering, and further processing for pet food and industrial food manufacturing. HTS Code Classification & Trade Specifications Complete HTS structure: Chapter 02 (Meat and edible meat offal); Heading 0207 (Meat and edible meat offal, of the poultry of heading 0105, fresh, chilled or frozen); Subheading 0207.14 (meat of chickens, Gallus domesticus). Under HTSUS this 6‑digit subheading is further subdivided at the 8‑ and 10‑digit levels for national duty, quota and statistical purposes. Classification rationale: product is raw or minimally processed poultry meat (slaughtered, eviscerated, chilled/frozen, portioned) rather than prepared, preserved or canned, placing it within 0207.14. Trade considerations: commercial packaging commonly includes vacuum‑sealed trays, polybags, bulk frozen blocks or IQF in master corrugated cartons, palletized and stretch‑wrapped; pallets and wood packaging must comply with ISPM‑15. Preservation/shipping requirements: refrigerated containers (reefers) at chilled 0–4 °C or frozen −18 °C and below, with temperature monitoring and cold‑chain documentation. Quality standards and documentary prerequisites for U.S. entry include USDA/FSIS export certificates, HACCP and CCP records, veterinary health certificates, country of origin documentation, and routine microbiological controls (Salmonella/Campylobacter monitoring).

Chicken Chapter Note

1.- This Chapter does not cover : (a) Products of the kinds described in headings 02.01 to 02.08 or 02.10, unfit or unsuitable for human consumption; (b) Edible, non-living insects (heading 04.10); (c) Guts, bladders or stomachs of animals (heading 05.04) or animal blood (heading 05.11 or 30.02); or (d) Animal fat, other than products of heading 02.09 (Chapter 15).