1602.31.00.40 - Other

HTS code 1602.31.00.40 encompasses "Other" prepared or preserved meat, specifically from turkeys, that do not fall under the "Prepared meals" classification. This category serves as a residual for turkey preparations that are not complete meals but are nonetheless preserved in a manner that alters their original state. Examples include cooked turkey pieces in brine, turkey pâtés not intended as a standalone meal, or turkey-based ingredients for further processing that are not classified as a finished meal.

This classification is distinct from 1602.31.00.20, "Prepared meals," which covers complete dishes or meals containing turkey as a primary component, ready for immediate consumption after minimal preparation such as heating. The key differentiator lies in the finished nature and intended consumption of the product. While both are preserved turkey preparations, 1602.31.00.40 is for components or intermediate preparations, whereas 1602.31.00.20 is for finished, ready-to-eat meals.

As this is a leaf node, there are no further subcategories under 1602.31.00.40. Therefore, the classification hinges on meticulously examining the product's composition, preservation method, and intended use to ensure it is not a complete meal and fits the broad definition of "Other prepared or preserved turkey."