1602.39.00 - Other

This HTS subheading, 1602.39.00, encompasses "other" prepared or preserved meats of poultry, specifically excluding turkeys (1602.31.00) and chickens (1602.32.00). This means it is the residual category for poultry preparations not specifically listed under those more defined classifications. Products falling under this subheading would generally include prepared or preserved meats from other types of poultry, such as ducks, geese, quails, or pigeons. The preparation method can vary, including canned, frozen, cooked, cured, or dried forms, as long as the primary ingredient is poultry meat or offal from these other bird species.

The distinction from sibling categories is crucial for accurate classification. While 1602.31.00 and 1602.32.00 are dedicated to turkey and chicken preparations respectively, 1602.39.00 serves as a catch-all for all other poultry types. Therefore, if a prepared or preserved poultry product is not derived from turkeys or chickens, it will likely be classified here. The key is to identify the specific species of poultry used in the preparation.

Within this "Other" category, further subclassification exists to refine the classification based on the form of preparation. The subcategory 1602.39.00.45, "Other," indicates a further distinction within this broad poultry classification. This suggests that there may be specific criteria or product types that necessitate this further breakdown, likely related to the ultimate preparation and presentation of the poultry product.