Sourcing cooked chicken feet from China
Relevant cooked chicken feet preparations carry £856 to £2,313 per 1,000 kg UK duty, depending on poultry content. Chinese poultry meat products need plant approval, the appropriate health certificate and veterinary border checks; confirm exporting-country eligibility with the relevant authority. Cambridge China Bridge sources cooked chicken feet.
Cooked chicken feet classification and duty
Read from the UK Trade Tariff on 30 September 2026, heading 1602 covers prepared or preserved meat, meat offal, blood or insects. For cooked chicken feet preparations, the supplied chicken lines carry £856 or £2,313 per 1,000 kg, depending on poultry meat or offal content. These lines show no anti-dumping or countervailing duty and no suspension.
The selected lines carry veterinary and organic import controls. For entry into Great Britain, confirm country and plant approval, the appropriate Chinese poultry health certificate and risk-mitigating treatment. Confirm the consignment notification system and advance-notification deadline with your customs broker, and use a border control post approved for the commodity. Ask your broker to confirm the veterinary entry document. For organic goods, confirm inspection certification with your organic control body.
Confirm the commodity code using the recipe, poultry content and processing records. See the wider cooked chicken and meat products guide. Only the relevant cooked-chicken lines are shown here. None has a plain percentage duty in the supplied data, so the requested percentage-duty worked order cannot be provided accurately; the worked fields do not represent an order.
| Goods | Commodity code | Duty | Anti-dumping or countervailing duty on China |
|---|---|---|---|
| Cooked chicken feet preparations, poultry meat or offal content at least 57% | 1602 32 19 90 | £856.00 per 1000 kg | None |
| Chicken feet preparations, poultry meat or offal content 25% to below 57% | 1602 32 30 90 | £2313.00 per 1000 kg | None |
| Other chicken feet preparations, poultry meat or offal content below 25% | 1602 32 90 90 | £2313.00 per 1000 kg | None |
Specify the feet, sauce and cooking process
Specify whole or cut feet, bone-in or deboned, claw removal, skin condition and acceptable broken pieces. Agree size consistency, tenderness and the balance between skin, cartilage and sauce against retained samples. State whether the product is ready to eat or intended for further preparation.
Obtain the complete recipe, including sauce, added water, flavourings and allergens. Specify pack format, net quantity and storage instructions. Ask for batch cooking, cooling and microbiological records, plus evidence supporting shelf life. A supplier describing the feet as cooked does not establish that the applicable risk-mitigating treatment has been met.
Check label artwork for the food name, ingredients with allergens emphasised, net quantity, date mark, storage conditions and food business name and UK address. Review seasoning ingredients as carefully as the chicken itself.
Inspection checklist
Documents: match plant approval, health certificate, product description and batch identification to the shipment.
Feet and sauce: compare claw removal, broken pieces, bone fragments, tenderness and sauce proportion with the agreed sample; weigh sampled packs.
Packaging and storage: inspect seals, leaks, swelling and transit damage; compare temperature records and arrival condition with the agreed storage specification.
Labels and batch records: compare artwork and batch markings with the approved version, then review cooking and microbiological records before releasing stock.
What goes wrong
More sauce, smaller feet or additional broken pieces can change the usable contents while the pack still meets its agreed weight. Incomplete deboning can leave fragments, while excessive cooking can make the skin fall apart. Define acceptance criteria and retain samples before approving production.
An unapproved plant or incorrect health certificate can hold up the shipment. A seasoning change can also alter allergens or introduce another meat species. Confirm eligibility and the complete formulation before ordering, review the certificate draft before loading and investigate leaking or swollen packs before releasing the batch.
Cambridge China Bridge sources these products for UK businesses, checking the factory and the documents before shipment. See factory verification. For repeat volumes, see container programmes.
Frequently asked questions
What is the UK import duty on cooked chicken feet from China?
The relevant supplied chicken lines carry £856 or £2,313 per 1,000 kg, depending on poultry meat or offal content. No anti-dumping or countervailing duty or suspension is shown.
Can any Chinese factory export cooked chicken feet to Great Britain?
No. Establishment approval must cover the commodity, and the consignment needs the appropriate health certificate. Confirm exporting-country eligibility with the relevant authority, and confirm the proposed product and plant before ordering.
Is ordinary cooking enough for imported chicken feet?
Do not assume so. Confirm any risk-mitigating treatment requirements for Chinese poultry meat products with the relevant authority or your customs broker. Have the exporter confirm the applicable process and provide batch records.
What should I check when cooked chicken feet arrive?
Check shipment documents, pack seals, temperature records, net quantity, claw removal, broken pieces, bone fragments and sauce proportion. Compare tenderness with retained samples.