1602.49.10.00 - Offal

This HTS classification, 1602.49.10.00, specifically covers "Offal" within the broader category of other prepared or preserved meat, meat offal, blood, or insects of swine. This designation applies to edible organs (such as liver, heart, kidneys, and intestines) from swine that have undergone preparation or preservation. Preparation methods can include cooking, canning, salting, smoking, or other processes that render them ready for consumption or further processing. The key determinant for this classification is the origin of the offal (swine) and its processed state.

It's important to distinguish this category from other potential classifications. While it falls under "Other prepared or preserved meat, meat offal, blood or insects: Of swine: Other, including mixtures," it specifically targets offal, not whole cuts of swine meat or products where offal is a minor component within a mixture of swine meat. Similarly, it is differentiated from categories that might cover prepared or preserved offal from other animal species, as the "Of swine" prefix narrows the scope.

As this is a leaf node in the HTS structure, there are no further subcategories. Therefore, the classification is precise and encompasses all prepared or preserved swine offal that does not fall into more specific prior headings. When classifying, customs officials will examine the processing method and the declared origin of the offal to ensure it aligns with the definition of edible organs from swine that have been prepared for preservation or consumption.