Importing Meat Into the U.S.: Process and Requirements

Importing meat into the U.S. is a regulated food-import process. Importers bringing meat products into the U.S. must verify that their products are sourced from facilities registered with the Food and Drug Administration (FDA), eligible for import according to U.S. Customs and Border Protection (CBP) and/or its Partner Government Agencies’ (PGA’s) regulations, and are labeled correctly based on the meat’s species, product form, and country of origin. Imported meat must also be made available for reinspection by the Food and Safety Inspection Service (FSIS) at the time of entry. 

Which Agencies Regulate Meat Imports?

The FDA and FSIS each have a hand in regulating meat imports in the U.S., as does the Animal and Plant Health Inspection Service (APHIS), a division of the U.S. Department of Agriculture (USDA). Their jurisdictions, and those of other customs agencies, include:

• FSIS: Imported beef, pork, lamb, goat, chicken, and turkey, ensuring imported meat is safe, properly packaged, and accurately labeled. FSIS also performs reinspection services for imported meat.
• FDA: Regulation of meats from other species such as cervids, bison, and rabbits, along with composite foodstuffs containing small amounts of beef and/or poultry.

• APHIS: Responsible for ensuring sources of meat are healthy and free of disease.
• CBP: Enforces general import requirements such as Importer of Record (IOR) registration and Importer Security Filing (ISF) for ocean freight.

It’s worth reinforcing the fact that while the FDA regulates foodstuffs on a general level, imported meat can be subject to oversight from more than one government agency. 

How Do I Check Whether My Meat Product Can Be Imported?

Whether meat can be imported into the U.S. depends primarily on four factors: species, product form, country of origin, and foreign-establishment eligibility. For instance, African bushmeat is completely forbidden from commercial importation, while more conventional food sources like bovines and porcines can be imported as long as they meet eligibility requirements. 

Next, importers should consult the FSIS Import and Export Library to determine if their chosen country of origin is permitted to export meat to the U.S. Some countries can’t export meat to the U.S. at all, while others are limited to supplying a narrow selection of meat products.

Let’s look at these steps in greater detail.

Identify the Species and Product Form

Common sources of imported meat include bovines, porcines (pigs), and poultry such as chicken and turkey, though less conventional meats are also available from certain suppliers. This is perhaps the easiest distinction for importers to make, followed by the ingredients and processing method of the meat in question. 

The form of the product is also important. Composite foods, such as pizza, may only trigger FSIS regulation if they contain more than 3% raw meat or 2% or more of cooked meat. A composite foodstuff with ingredients under those thresholds could only need to meet FDA regulations such as prior notice. Raw cuts of meat, conversely, will almost certainly require FSIS reinspection when imported for commercial purposes.

Verify the Country and Foreign Establishment

FSIS-regulated meat and poultry must come from an eligible country and a foreign establishment certified to export the applicable product to the United States. FDA-regulated meat products may instead be subject to FDA facility-registration and other applicable food-import requirements. 

It’s not enough to simply take your supplier at their word for country of origin information: even if they’re a legitimate and registered business, CBP may require extensive documentation from importers to verify the stated supply chain of their goods. 

Meat importers should keep the following documents readily available if CBP questions the accuracy of their supply chain info:

• Commercial invoices
• Purchase orders
• Bills of lading (BOL)

• Foreign government inspection certificate/electronic equivalent
• Supplier-provided product specifications, formulations, and processing methods

Depending on their country of origin, certain animal products will also require an APHIS permit to ensure they’ve been inspected and found free of diseases. 

APHIS issues temporary restrictions based on outbreaks in foreign countries and issues permits for restricted animal products via the Veterinary Services Permitting Assistant (VPSA). 

What Documents Do I Need to Import Meat?

In addition to general import document requirements such as the Entry Summary (CBP Form 7501) and the ISF, there are documents and filings specific to the meat importing process. 

These include but are not limited to:

• FDA Prior Notice: FDA-regulated meat and other food products generally require Prior Notice. Meat, poultry, and egg products under USDA’s exclusive FSIS jurisdiction are exempt from this requirement.

• Foreign Inspection Certificate: Used to identify the species, country of origin, exporting country, quantities, and other product-specific information.
• VS 16-6a Permit: Issued by APHIS for certain restricted animal products.

Meats also must adhere to specific labeling guidelines set by the FDA.

Meat Labeling Import Requirements

FSIS-regulated meat and poultry must comply with USDA/FSIS labeling requirements, while FDA-regulated meat products must comply with applicable FDA food-labeling rules.

The language used on the label should be in English or the predominant language of the U.S. territory where your goods will arrive. There are five essential pieces of information that should be included on the label. 

• Statement of identity
• Net quantity of contents
• Ingredient list
• Nutrition facts
• Allergen information

The statement of identity will verify the type of meat and its common name. Net quantity of contents is used to list how much of the product is contained in the packaging by weight or volume. Ingredients should be listed in descending order based on their weight. 

Nutrition facts will contain the following:

• Serving size
• Calories
• Fats
• Carbohydrates
• Protein
• Vitamins
• Minerals 

Goods that contain major allergens such as milk or peanuts will need to be labeled accordingly. 

How Do I Prepare Meat for Entry and Inspection?

All foods derived from animals entering the country should be accompanied by an FSIS foreign inspection certificate. This document will need certain pieces of product information, including:

• Product name
• Establishment number
• Country of origin
• Name and address of the manufacturer or distributor
• Quantity and weight of contents 
• List of ingredients
• Species of animals your goods are derived from
• Identification marks

The foreign inspection certificate will need an official seal from the foreign government that performed the inspection. A signature from an agency official should also appear on the document. Certificates should be written in English and the language of the foreign country where you purchased your products. 

Arrange FSIS Import Reinspection

FSIS officials must reinspect applicable meat products before they can be made commercially available in the U.S. Approved goods will also be given a USDA mark of inspection, unless your products are from Canada. 

All meat originating from Canada will have the Canadian mark of inspection and export stamp. 

Residue & Microbial Testing

FSIS will randomly sample products to determine if they have violative chemical residues outlined by the National Residue Program. They also perform a variety of microbial tests for different types of meat.

• Ready-to-eat Meat: These products are tested for Listeria Monocytogenes and Salmonella.
• Dried and Semi-Fermented Sausages: Testing includes Listeria Monocytogenes, Staphylococcus aureus enterotoxin and Salmonella.
• Raw Ground Beef and Components: Testing for E. coli is performed.

Both residue and microbial testing is done in accordance with domestic testing procedures. 

What Happens If Meat Fails Reinspection?

If items are rejected during FSIS reinspection, the container carrying them will be stamped with the statement: “U.S. Refused Entry”. To preserve the shipment, importers have three options available:

• Appeal the decision with FSIS
• Sort out defective containers and re-submit the shipment
• Correct non-compliance (when allowed) such as misbranding

The final option must be done under FSIS supervision.

If the shipment cannot be preserved, options are limited to destroying, re-exporting, or converting the refused meat to animal food. The final option is only available if the FDA grants a request for diversion. 

What Duties and Other Customs Costs Apply to Meat Imports?

In the Harmonized Tariff Schedule (HTS), duties for imported meat range from free to over 26% ad valorem depending on factors like quota fulfillment, country of origin, and the form in which the product is transported.

Duties aren’t always limited to those found in the HTS. Importers must also be aware of any additional tariffs assessed via trade and/or tariff acts, which can fluctuate based on trade deals and actions taken by the government to protect U.S. commerce. 

Importers are also responsible for harbor maintenance fees (when shipping via ocean freight) and merchandise processing fees. 

Get Help Preparing Your Meat Import

Before importing meat into the U.S., follow these basic steps to mitigate the possibility of delays and fines from CBP or a relevant PGA:

• Gather supplier documents with species, product form, country of origin, and facility registration details
• Submit the ISF no less than 24 hours prior to your cargo being loaded for shipment (ocean freight only)
• Submit prior notice to FDA
• Arrange for FSIS reinspection where necessary
• Ensure accuracy of information on CBP Form 7501
• Double check duty rates and tariffs to ensure accurate estimation of duties owed

Our Licensed Customs Brokers are available to provide in-depth consultations for meat importers who need assistance verifying the details of their transactions before submitting documents to CBP, greatly reducing the likelihood of costly delays, fines, and even loss of cargo.

Import & Export Library, United States Department of Agriculture, Food and Safety Inspection Service