1602.90.10.00 - Frog meat 🖩

This classification specifically covers frog meat that has been prepared or preserved. This includes, but is not limited to, frog legs, whole frogs, or other parts of the frog that have undergone processes such as canning, salting, drying, smoking, or cooking, and are presented in a form ready for consumption or further processing. The preparation methods ensure the preservation of the meat and may involve the addition of seasonings, brine, or other culinary ingredients.

The distinction from sibling category 1602.90.91 lies in the specific origin of the meat. While 1602.90.91 encompasses a broader range of "other" prepared or preserved meats, meat offal, blood, or insects, this specific heading isolates frog meat due to its unique biological origin and distinct culinary applications. Therefore, any prepared or preserved meat product derived from frogs, regardless of the specific preparation method, will fall under this heading, provided it does not meet the criteria for more specific headings within Chapter 16.

As this is a leaf node, there are no further subcategories within this specific HTS code. Classification decisions at this level are therefore definitive, relying on the accurate identification of the product as prepared or preserved frog meat. If a product intended for classification here is derived from a different animal or is not prepared or preserved, it would necessitate re-evaluation under a more appropriate HTS heading.