1602.50.05.00 - Offal 🖩

This HTS classification, 1602.50.05.00, specifically covers "Offal" derived from bovine animals that has been prepared or preserved. This includes various edible organs of cattle, such as livers, kidneys, hearts, and tongues, which have undergone processes like canning, salting, drying, or cooking to extend their shelf life and prepare them for consumption. The preparation method is key to its inclusion in Chapter 16, distinguishing it from raw or simply refrigerated bovine offal.

While the parent category "Other prepared or preserved meat, meat offal, blood or insects" is broad, this subheading narrows the focus to bovine offal. It is important to note that this category is distinct from prepared or preserved meat from bovine animals (which would fall under 1602.10) or preparations of bovine blood, insects, or other meat offal not specifically of bovine origin. The defining characteristic is the source animal (bovine) and the specific product (offal).

As this is a leaf node within the HTS, there are no further subcategories. Therefore, classification within this code relies on accurately identifying the product as prepared or preserved offal exclusively from bovine animals. This typically involves examining the product's origin, processing, and packaging to confirm it meets the criteria for this specific tariff line.