1601.00.60.20 - Beef 🖩

This HTS classification, 1601.00.60.20, specifically designates prepared beef products that do not fall under more specific subheadings within the "Sausages and similar products" chapter. It encompasses a broad range of beef preparations that are cooked, cured, or otherwise processed beyond their raw state, serving as a ready-to-eat or easily prepared food item. Examples include, but are not limited to, corned beef, beef pâté, and certain types of canned or retort-pouched beef dishes where beef is the primary ingredient and the preparation does not fit into more narrowly defined categories such as sausages, hams, or mechanically separated beef.

The "Other" designation at this level signifies that these beef preparations do not meet the specific criteria for classification under any preceding subheadings for sausages, meat offal, or blood-based food preparations within heading 1601.00. It's important to differentiate these goods from processed beef that might be classified under different headings, such as uncooked preparations or those where beef is not the principal constituent. The key differentiator is that these are essentially finished food products based on beef, ready for consumption or further culinary use without extensive additional preparation.

As this is a leaf node within the HTS structure, there are no further subcategories to explore. Therefore, classification within 1601.00.60.20 relies on a thorough assessment of the product's composition, processing method, and end use to confirm that it is indeed a prepared beef item not otherwise specified. Importers and exporters must carefully review the specific characteristics of their beef preparations to ensure accurate adherence to this classification, paying close attention to any additives or complementary ingredients that might influence the final classification.