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Harmonized System 2022

HS Code 0207.25

Meat and edible offal; of turkeys, not cut in pieces, frozen

Uvozna carina za EU Proverite u TARIC
Uvozna carina za US 8.8¢/kg
Chapter 02 — Meat and edible meat offal
Heading 0207 — Meat and edible offal of poultry; of the poultry of heading no. 0105, (i.e. fowls of the species Gallus domesticus), fresh, chilled or frozen

Free. The classifier confirms which 6-digit code fits your exact item.

What HS code 0207.25 covers

HS code 0207.25 classifies meat and edible offal; of turkeys, not cut in pieces, frozen. It is a subheading of heading 0207 (Meat and edible offal of poultry; of the poultry of heading no. 0105, (i.e. fowls of the species Gallus domesticus), fresh, chilled or frozen), in chapter 02 (Meat and edible meat offal), section I of the Harmonized System. These six digits are identical in every country that uses the HS.

Classification path

Section I
Chapter 02 Meat and edible meat offal
Heading 0207 Meat and edible offal of poultry; of the poultry of heading no. 0105, (i.e. fowls of the species Gallus domesticus), fresh, chilled or frozen
Subheading 0207.25 Meat and edible offal; of turkeys, not cut in pieces, frozen

Import duty for 0207.25

European Union Proverite u TARIC

Erga omnes (treća zemlja) MFN stopa. Uvozni PDV od 17 do 27 odsto po zemlji, kao i sve antidampinške mere, primenjuju se zasebno.

Izvor: TARIC

United States 8.8¢/kg

Samo osnovna MFN stopa. Section 301 i IEEPA tarife iz 2025. mogu se dodati povrh toga za robu iz Kine.

Izvor: HTSUS / CBP

Imported this in 2024 or 2025?

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Related codes in heading 0207

Not quite the right fit? These subheadings sit under the same heading and are the most common alternatives to 0207.25.

Confirm the code for your exact product

A 6-digit subheading still covers a range of products. The wrong code at the border can mean overpaying duty, a delayed shipment, or a penalty. Describe your exact item and HS Mate confirms whether 0207.25 is right, with the duty rate and an audit trail your customs broker can accept.

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