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EU Combined Nomenclature CN2026

HS code 0207: Meat and edible offal, of the poultry

Heading 0207 of the EU Combined Nomenclature 2026, in chapter 02, with the official text of every 6-digit subheading and 8-digit CN code below it.

Official description

0207Meat and edible offal, of the poultry of heading 0105, fresh, chilled or frozen

Place in the nomenclature: 02 Meat and edible meat offal > 0207

Explanatory note (Eurostat)

Meat and edible offal of fowls of the species Gallus domesticus, ducks, geese, turkeys and guinea fowls, fresh, chilled or frozen

Subheadings (6 digits)
19
CN codes (8 digits)
110

Subheadings and CN codes in heading 0207

  • 0207 11Of fowls of the species Gallus domesticus | Not cut in pieces, fresh or chilled

    Explanatory note (Eurostat): Fresh or chilled fowls of the species Gallus domesticus, not cut in pieces

    • 0207 11 10 Plucked and gutted, with heads and feet, known as 83 % chickens
    • 0207 11 30 Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as 70 % chickens
    • 0207 11 90 Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as 65 % chickens, or otherwise presented
  • 0207 12Of fowls of the species Gallus domesticus | Not cut in pieces, frozen

    Explanatory note (Eurostat): Frozen fowls of the species Gallus domesticus, not cut in pieces

    • 0207 12 10 Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as 70 % chickens
    • 0207 12 90 Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as 65 % chickens, or otherwise presented
  • 0207 13Of fowls of the species Gallus domesticus | Cuts and offal, fresh or chilled

    Explanatory note (Eurostat): Fresh or chilled cuts and edible offal of fowls of the species Gallus domesticus

    • 0207 13 10 Cuts | Boneless
    • 0207 13 20 Cuts | With bone in | Halves or quarters
    • 0207 13 30 Cuts | With bone in | Whole wings, with or without tips
    • 0207 13 40 Cuts | With bone in | Backs, necks, backs with necks attached, rumps and wing-tips
    • 0207 13 50 Cuts | With bone in | Breasts and cuts thereof
    • 0207 13 60 Cuts | With bone in | Legs and cuts thereof
    • 0207 13 70 Cuts | With bone in | Other
    • 0207 13 91 Offal | Livers
    • 0207 13 99 Offal | Other
  • 0207 14Of fowls of the species Gallus domesticus | Cuts and offal, frozen

    Explanatory note (Eurostat): Frozen cuts and edible offal of fowls of the species Gallus domesticus

    • 0207 14 10 Cuts | Boneless
    • 0207 14 20 Cuts | With bone in | Halves or quarters
    • 0207 14 30 Cuts | With bone in | Whole wings, with or without tips
    • 0207 14 40 Cuts | With bone in | Backs, necks, backs with necks attached, rumps and wing-tips
    • 0207 14 50 Cuts | With bone in | Breasts and cuts thereof
    • 0207 14 60 Cuts | With bone in | Legs and cuts thereof
    • 0207 14 70 Cuts | With bone in | Other
    • 0207 14 91 Offal | Livers
    • 0207 14 99 Offal | Other
  • 0207 24Of turkeys | Not cut in pieces, fresh or chilled

    Explanatory note (Eurostat): Fresh or chilled turkeys of the species domesticus, not cut in pieces

    • 0207 24 10 Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as 80 % turkeys
    • 0207 24 90 Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as 73 % turkeys, or otherwise presented
  • 0207 25Of turkeys | Not cut in pieces, frozen

    Explanatory note (Eurostat): Frozen turkeys of the species domesticus, not cut into pieces

    • 0207 25 10 Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as 80 % turkeys
    • 0207 25 90 Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as 73 % turkeys, or otherwise presented
  • 0207 26Of turkeys | Cuts and offal, fresh or chilled

    Explanatory note (Eurostat): Fresh or chilled cuts and edible offal of turkeys of the species domesticus

    • 0207 26 10 Cuts | Boneless
    • 0207 26 20 Cuts | With bone in | Halves or quarters
    • 0207 26 30 Cuts | With bone in | Whole wings, with or without tips
    • 0207 26 40 Cuts | With bone in | Backs, necks, backs with necks attached, rumps and wing-tips
    • 0207 26 50 Cuts | With bone in | Breasts and cuts thereof
    • 0207 26 60 Cuts | With bone in | Legs and cuts thereof | Drumsticks and cuts of drumsticks
    • 0207 26 70 Cuts | With bone in | Legs and cuts thereof | Other
    • 0207 26 80 Cuts | With bone in | Other
    • 0207 26 91 Offal | Livers
    • 0207 26 99 Offal | Other
  • 0207 27Of turkeys | Cuts and offal, frozen

    Explanatory note (Eurostat): Frozen cuts and edible offal of turkeys of the species domesticus

    • 0207 27 10 Cuts | Boneless
    • 0207 27 20 Cuts | With bone in | Halves or quarters
    • 0207 27 30 Cuts | With bone in | Whole wings, with or without tips
    • 0207 27 40 Cuts | With bone in | Backs, necks, backs with necks attached, rumps and wing-tips
    • 0207 27 50 Cuts | With bone in | Breasts and cuts thereof
    • 0207 27 60 Cuts | With bone in | Legs and cuts thereof | Drumsticks and cuts thereof
    • 0207 27 70 Cuts | With bone in | Legs and cuts thereof | Other
    • 0207 27 80 Cuts | With bone in | Other
    • 0207 27 91 Offal | Livers
    • 0207 27 99 Offal | Other
  • 0207 41Of ducks | Not cut in pieces, fresh or chilled

    Explanatory note (Eurostat): Fresh or chilled domestic ducks, not cut in pieces

    • 0207 41 20 Plucked, bled, gutted but not drawn, with heads and feet, known as 85 % ducks
    • 0207 41 30 Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as 70 % ducks
    • 0207 41 80 Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as 63 % ducks, or otherwise presented
  • 0207 42Of ducks | Not cut in pieces, frozen

    Explanatory note (Eurostat): Frozen domestic ducks, not cut in pieces

    • 0207 42 30 Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as 70 % ducks
    • 0207 42 80 Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as 63 % ducks, or otherwise presented
  • 0207 43Of ducks | Fatty livers, fresh or chilled

    Explanatory note (Eurostat): Fatty livers of domestic ducks, fresh or chilled

    • 0207 43 00 Fatty livers, fresh or chilled
  • 0207 44Of ducks | Other, fresh or chilled

    Explanatory note (Eurostat): Fresh or chilled cuts and edible offal of domestic ducks (excl. fatty livers)

    • 0207 44 10 Cuts | Boneless
    • 0207 44 21 Cuts | With bone in | Halves or quarters
    • 0207 44 31 Cuts | With bone in | Whole wings, with or without tips
    • 0207 44 41 Cuts | With bone in | Backs, necks, backs with necks attached, rumps and wing-tips
    • 0207 44 51 Cuts | With bone in | Breasts and cuts thereof
    • 0207 44 61 Cuts | With bone in | Legs and cuts thereof
    • 0207 44 71 Cuts | With bone in | Paletots
    • 0207 44 81 Cuts | With bone in | Other
    • 0207 44 91 Offal | Livers, other than fatty livers
    • 0207 44 99 Offal | Other
  • 0207 45Of ducks | Other, frozen

    Explanatory note (Eurostat): Frozen cuts and edible offal of domestic ducks

    • 0207 45 10 Cuts | Boneless
    • 0207 45 21 Cuts | With bone in | Halves or quarters
    • 0207 45 31 Cuts | With bone in | Whole wings, with or without tips
    • 0207 45 41 Cuts | With bone in | Backs, necks, backs with necks attached, rumps and wing-tips
    • 0207 45 51 Cuts | With bone in | Breasts and cuts thereof
    • 0207 45 61 Cuts | With bone in | Legs and cuts thereof
    • 0207 45 71 Cuts | With bone in | Paletots
    • 0207 45 81 Cuts | With bone in | Other
    • 0207 45 93 Offal | Livers | Fatty livers
    • 0207 45 95 Offal | Livers | Other
    • 0207 45 99 Offal | Other
  • 0207 51Of geese | Not cut in pieces, fresh or chilled

    Explanatory note (Eurostat): Fresh or chilled domestic geese, not cut in pieces

    • 0207 51 10 Plucked, bled, not drawn, with heads and feet, known as 82 % geese
    • 0207 51 90 Plucked and drawn, without heads and feet, with or without hearts and gizzards, known as 75 % geese, or otherwise presented
  • 0207 52Of geese | Not cut in pieces, frozen

    Explanatory note (Eurostat): Frozen domestic geese, not cut in pieces

    • 0207 52 10 Plucked, bled, not drawn, with heads and feet, known as 82 % geese
    • 0207 52 90 Plucked and drawn, without heads and feet, with or without hearts and gizzards, known as 75 % geese, or otherwise presented
  • 0207 53Of geese | Fatty livers, fresh or chilled

    Explanatory note (Eurostat): Fatty livers of domestic geese, fresh or chilled

    • 0207 53 00 Fatty livers, fresh or chilled
  • 0207 54Of geese | Other, fresh or chilled

    Explanatory note (Eurostat): Fresh or chilled cuts and edible offal of domestic geese (excl. fatty livers)

    • 0207 54 10 Cuts | Boneless
    • 0207 54 21 Cuts | With bone in | Halves or quarters
    • 0207 54 31 Cuts | With bone in | Whole wings, with or without tips
    • 0207 54 41 Cuts | With bone in | Backs, necks, backs with necks attached, rumps and wing-tips
    • 0207 54 51 Cuts | With bone in | Breasts and cuts thereof
    • 0207 54 61 Cuts | With bone in | Legs and cuts thereof
    • 0207 54 71 Cuts | With bone in | Paletots
    • 0207 54 81 Cuts | With bone in | Other
    • 0207 54 91 Offal | Livers, other than fatty livers
    • 0207 54 99 Offal | Other
  • 0207 55Of geese | Other, frozen

    Explanatory note (Eurostat): Frozen cuts and edible offal of domestic geese

    • 0207 55 10 Cuts | Boneless
    • 0207 55 21 Cuts | With bone in | Halves or quarters
    • 0207 55 31 Cuts | With bone in | Whole wings, with or without tips
    • 0207 55 41 Cuts | With bone in | Backs, necks, backs with necks attached, rumps and wing-tips
    • 0207 55 51 Cuts | With bone in | Breasts and cuts thereof
    • 0207 55 61 Cuts | With bone in | Legs and cuts thereof
    • 0207 55 71 Cuts | With bone in | Paletots
    • 0207 55 81 Cuts | With bone in | Other
    • 0207 55 93 Offal | Livers | Fatty livers
    • 0207 55 95 Offal | Livers | Other
    • 0207 55 99 Offal | Other
  • 0207 60Of guinea fowls

    Explanatory note (Eurostat): Meat and edible offal of domestic guinea fowls, fresh, chilled or frozen

    • 0207 60 05 Not cut in pieces, fresh, chilled or frozen
    • 0207 60 10 Other, fresh, chilled or frozen | Cuts | Boneless
    • 0207 60 21 Other, fresh, chilled or frozen | Cuts | With bone in | Halves or quarters
    • 0207 60 31 Other, fresh, chilled or frozen | Cuts | With bone in | Whole wings, with or without tips
    • 0207 60 41 Other, fresh, chilled or frozen | Cuts | With bone in | Backs, necks, backs with necks attached, rumps and wing-tips
    • 0207 60 51 Other, fresh, chilled or frozen | Cuts | With bone in | Breasts and cuts thereof
    • 0207 60 61 Other, fresh, chilled or frozen | Cuts | With bone in | Legs and cuts thereof
    • 0207 60 81 Other, fresh, chilled or frozen | Cuts | With bone in | Other
    • 0207 60 91 Other, fresh, chilled or frozen | Offal | Livers
    • 0207 60 99 Other, fresh, chilled or frozen | Offal | Other

The first 6 digits are the Harmonized System, shared worldwide: a US HTS code that starts with the same 6 digits sits under the same subheading. The last 2 digits are the EU's own CN split.

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Not a binding classification

These pages show the official texts for reference. They are not a binding classification: check the code with your customs broker, or ask your customs authority for Binding Tariff Information (BTI).

Source

Source: EU Combined Nomenclature 2026 (Commission Implementing Regulation (EU) 2025/1926), © European Union, https://eur-lex.europa.eu/. Reformatted by WISEPIM: indent dashes removed and parent lines joined. Only the Official Journal is authentic.