MEAT AND EDIBLE MEAT OFFAL

Transcription

1 CHAPTER 2 MEAT AND EDIBLE MEAT OFFAL Note 1. This chapter does not cover: (a) products the kinds described in headings 0201 to 0208 or 0210, unfit or unsuitable for human consumption; (b) guts, bladders or stomachs animals (heading 0504) or animal blood (heading 0511 or 3002); or (c) animal fat, other than products heading 0209 (Chapter 15). Additional notes 1. A. The following expressions have the meanings hereby assigned to the:: (a) carcasses bovine animals, for the purposes subheadings and : whole carcases the slaughtered animals after having been bled, eviscerated and skinned, imported with or without the heads, with or without the feet and with or without the other fals attached. Where carcases are imported without the heads, the latter must have been separated from the carcase at the atloido-occipital joint. When imported without the feet, the latter must have been cut f at the carpo-metacarpal or tarso-metatarsal joints; carcase includes the front part the carcase comprising all the bones and the scrag, neck and shoulder, having more than 10 pairs ribs; (b) half-carcasses bovine animals, for the purposes subheadings and : the product resulting from the symmetrical division the whole carcase through the centre each cervical, dorsal, lumbar and sacral vertebra and through the centre the sternum and the ischio-pubic symphysis; half-carcase includes the front part the half-carcas,comprising all the bones and the scrag, neck and shoulder, having more than 10 ribs; (c) compensated quarters, for the purposes subheadings and :portions composed either: forequarters comprising all the bones and the scrag, neck and shoulder, and cut at the tenth rib; and hindquarters comprising all the bones and the thigh and sirloin, and cut at the third rib, or forequarters comprising all the bones and the scrag, neck and shoulder, and cut at the fifth rib, with the whole the flank and breast attached; and hindquarters comprising all the bones and the thigh and sirloin, and cut at the eighth cut rib. The forequarters and the hindquarters constituting compensated quarters must be presented to customs at the same time and in equal numbers, and the total weight the forequarters must be the same as that the hindquarters; however, a difference between the weights the two parts the consignment is allowed, provided that this does not exceed 5 % the weight the heavier part (forequarters or hindquarters); (d) (e) unseparated forequarters, for the purposes subheadings and :the front part a carcass, comprising all the bones and the scrag, neck and shoulder, with a minimum four pairs ribs and a maximum 10 pairs ribs (the first four pairs ribs must be whole, the others may be cut), with or without the thin flank; separated forequarters, for the purposes subheadings and : the front part a half-carcass, comprising all the bones and the scrag, neck and shoulder, with a minimum four ribs and a maximum 10 ribs (the first four ribs must be whole, the others may be cut), with or without the thin flank; 1

2 (f) unseparated hindquarters, for the purposes subheadings and : the rear part a carcass comprising all the bones and the thigh and sirloin, including the fillet, with a minimum three pairs whole or cut ribs, with or without the shank and with or without the thin flank; (g) separated hindquarters, for the purposes subheadings and : the rear part a half-carcass, comprising all the bones and the thigh and sirloin, including the fillet, with a minimum three whole or cut ribs, with or without the shank and with or without the thin flank; (h) 1. crop and chuck and blade cuts, for the purposes subheading : the dorsal part the forequarter, including the upper part the shoulder, obtained from a forequarter with a minimum four ribs and a maximum 10 ribs by a cut along a straight line through the point where the first rib joins the first sternal segment to the point reflection the diaphragm on the tenth rib; 2. brisket cut, for the purposes subheading : the lower part the forequarter, comprising the brisket navel end and the brisket point end. B. Products covered by additional notes 1(A)(a) to (g) to this chapter may be presented with or without the vertebral column. C. In determining the number whole or cut ribs referred to in additional note 1(A), only those attached to the vertebral column are to be taken into consideration. If the vertebral column has been removed, only the whole or cut ribs which otherwise would have been directly attached to the vertebral column are to be taken into consideration. 2. A. The following expressions shall have the meanings hereunder assigned to them: (a) carcasses or half-carcasses, for the purposes subheadings and : slaughtered pigs, in the form carcasses domestic swine which have been bled and eviscerated and from which the bristles and hooves have been removed. Half-carcasses are derived from whole carcasses by division through each cervical, dorsal, lumbar and sacral vertebra, through or along the sternum and through the ischio-pubic symphysis. These carcasses or half-carcasses may be with or without head, with or without the chaps, feet, flare fat, kidneys, tail or diaphragm. Half-carcasses may be with or without spinal cord, brain or tongue. Carcasses and half-carcasses sows may be with or without udders (mammary glands); (b) hams (legs), for the purposes subheadings , , and : the posterior (caudal) part the half-carcass, including bones, with or without the foot, shank, rind or subcutaneous fat. The ham (leg) is separated from the rest the half-carcass, so that it includes, at most, the last lumbar vertebra; (c) fore-ends, for the purposes subheadings , , and : the anterior (cranial) part the half-carcass without the head, with or without the chaps, including bones, with or without foot, shank, rind or subcutaneous fat. The fore-end is separated from the rest the half-carcass so that it includes, at most, the fifth dorsal vertebra. The upper (dorsal) part the fore-end, whether or not containing the blade-bone and attached muscles (neck-end in fresh or collar in salted condition), is considered a cut the loin, when it is separated from the lower (ventral) part the fore-end, at most by a cut just below the vertebral column; (d) shoulders, for the purposes subheadings , , and : the lower part the fore-end whether or not containing the blade-bone and attached muscles, including bones, with or without foot, shank, rind or subcutaneous fat. The blade-bone and attached muscles, presented separately, remain classified in this subheading as a part the shoulder; (e) loins, for the purposes subheadings , , and : the upper part the half-carcass, extending from the first cervical vertebra to the caudal vertebrae, including bones, with or without the tenderloin, blade-bone, subcutaneous fat or rind. The loin is separated from the lower part the half-carcass by a cut just below the vertebral column; 2

3 (f) bellies, for the purposes subheadings , , and : the lower part the half-carcass situated between the ham (leg) and the shoulder, commonly known as streaky, with or without bones, but with the rind and the subcutaneous fat; (g) bacon sides, for the purposes subheading : the pig half-carcass without the head, cheek, chap, feet, tail, flare fat, kidney, tenderloin, blade-bone, sternum, vertebral column, pelvic bone and diaphragm; (h) spencers, for the purposes subheading : the bacon side without the ham, whether or not boned; (ij) three-quarter sides, for the purposes subheading : the bacon side without the fore-end, whether or not boned; (k) middles, for the purposes subheading : the bacon side without the ham and the fore-end, whether or not boned. The subheading also includes cuts middles containing tissue loin and belly in natural proportion to the entire middles. B. The parts the cuts defined in paragraph 2(A)(f) fall in the same subheadings only if they contain rind and subcutaneous fat. If the cuts falling in subheadings , , , , and are derived from a bacon side from which the bones indicated under paragraph 2(A)(g) have already been removed, the lines cutting must follow those defined under paragraph 2(A)(b), (c) and (d) accordingly; in any case, these cuts or parts there must contain bones. C. Subheadings and shall include, in particular, heads or halves heads domestic swine, with or without the brains, cheeks or tongues, and parts there. The head is separated from the rest the half-carcass as follows: by a straight cut parallel to the cranium; or by a cut parallel to the cranium up to the level the eyes and then inclined to the front the head, thereby causing the chaps to remain attached to the half-carcass. The cheeks, snouts and ears as well as the meat attached to the head, particularly to the rear part, are considered parts heads. However, the cuts boneless meat the fore-end, presented alone (jowls, chaps or chaps and jowls together), fall in subheading , , or , as the case may be. D. For the purposes subheadings and , subcutaneous pig fat has the meaning the fatty tissue which accumulates under the rind the pig and adheres to it, irrespective the part the pig from which it comes; in any case, the weight the fatty tissue must exceed the weight the rind. These subheadings also include subcutaneous pig fat from which the rind has been removed. E. For the purposes subheadings , , and to , products in which the water/protein ratio in the meat (nitrogen content 6,25) is 2,8 or less is considered as dried or smoked. The nitrogen content is determined in accordance with ISO method A. For the purposes heading 0204, the following expressions shall have the meanings hereunder assigned to them: (a) carcasses, for the purposes subheadings , , , , and : whole carcasses the slaughtered animals after having been bled, eviscerated and skinned, imported with or without the heads, with or without the feet and with or without the other fals attached. Where carcasses are imported without the heads, the latter must have been separated from the carcass at the atloido-occipital joint. When imported without the feet, the latter must have been cut f at the carpo-metacarpal or tarso-metatarsal joints; 3

4 (b) half-carcasses, for the purposes subheadings , , , , and : the product resulting from the symmetrical division the whole carcass through the centre each cervical, dorsal, lumbar and sacral vertebra and through the centre the sternum and the ischio-pubic symphysis; (c) short-forequarters, for the purposes subheadings , , and : the anterior part the carcass, with or without the breast, including all the bones and the shoulders, scrag and middle neck, cut at right angles to the backbone, with a minimum five and a maximum seven pairs whole or cut ribs; (d) short-forequarters, for the purposes subheadings , , and : the anterior part the half-carcass, with or without the breast, including all the bones and the shoulder, scrag and middle neck, cut at right angles to the backbone, with a minimum five and a maximum seven whole or cut ribs; (e) chines and/or best ends, for the purposes subheadings , , and : the remaining part the carcass after the legs and short forequarters have been removed, with or without the kidneys; the chines, when separated from the best ends, must include a minimum five lumbar vertebrae; the best ends, when separated from the chines, must include a minimum five pairs whole or cut ribs; (f) chine and/or best end, for the purposes subheadings , , and : the remaining part the half-carcass after the legs and short-forequarters have been removed, with or without the kidney; the chine, when separated from the best end, must include a minimum five lumbar vertebrae; the best end, when separated from the chine, must include a minimum five whole or cut ribs; (g) legs, for the purposes subheadings , , and : the rear part the carcass, comprising all the bones and the legs and cut at right angles to the backbone at the sixth lumbar vertebra just under the ilium or at the fourth sacral vertebra through the ilium anterior to the ischio-pubic symphysis; (h) legs, for the purposes subheadings , , and : the rear part the half-carcass comprising all the bones and the leg cut at right angles to the backbone at the sixth lumbar vertebra just under the ilium or at the fourth sacral vertebra through the ilium anterior to the ischio-pubic symphysis. B. In determining the number whole or cut ribs referred to in paragraph 3 A, only those attached to the backbone shall be taken into consideration. 4. The following expressions have the meanings hereby assigned to them: (a) poultry cuts, with bone in, for the purposes subheadings to , to , to , to , to , to , to , to and to : the cuts specified therein, including all bones. Poultry cuts as referred to in (a) which have been partly boned shall fall in subheading , , , , , , , , , , and ; (b) halves, for the purposes subheadings , , , , , , , , and :halves poultry carcasses, obtained by a longitudinal cut in a plane along the sternum and the backbone; (c) quarters, for the purposes subheadings , , , , ,, ,, ,, , and, : leg quarters or breast quarters, obtained by a transversal cut a half; (d) whole wings, with or without tips, for the purposes subheadings , , , ,, , , , and, : poultry cuts, consisting the humerus, radius and ulna, together with the surrounding musculature. The tip, including the carpal bones, may or may not have been removed. The cuts must have been made at the joints; (e) breasts, for the purposes subheadings , , , , , , and, : poultry cuts, consisting the sternum and the ribs distributed on both sides it, together with the surrounding musculature; (f) legs, for the purposes subheadings , , , , , and, : poultry cuts consisting the femur, tibia and fibula, together with the surrounding musculature. The two cuts must have been made at the joints 4

5 (g) turkey drumsticks, for the purposes subheadings and : turkey cuts, consisting the tibia and fibula, together with the surrounding musculature. The two cuts must have been made at the joints; (h) turkey legs, other than drumsticks, for the purposes subheadings and :turkey cuts, consisting the femur together with the surrounding musculature or the femur, tibia and fibula, together with the surrounding musculature. The two cuts must have been made at the joints; (ij) duck or goose paletots, for the purposes subheadings, , , and, :ducks or geese, plucked and completely drawn, without heads or feet, with carcase bones (breastbone, ribs, backbone and sacrum)removed, but with the femurs, tibias and humeri. 5. The rate applicable to mixtures falling in this chapter is as follows: (a) in mixtures where one the components represents at least 90 % by weight, the rate applicable to that component applies; (b) in other mixtures, the rate applicable isthat the component which results in the highest amount import. 6. (a) Uncooked seasoned meats fall in Chapter 16. Seasoned meat is uncooked meat that has been seasoned, either in depth or over the whole surface the product, with seasoning either visible to the naked eye or clearly distinguishable by taste. (b) Products falling in heading 0210 to which seasoning has been added during the process preparation remain classified therein, provided that the addition seasoning has not changed their character. 7. For the purposes subheadings to , the term meat and edible meat fal, salted or in brine means meat and edible meat fal deeply and homogeneously impregnated with salt in all parts and having a total salt content by weight 1,2 % or more, provided that it is the salting which ensures the long-term preservation. For the purposes subheading the term meat and edible meat fal, salted or in brine means meat and edible meat fal deeply and homogeneously impregnated with salt in all parts and having a total salt content by weight 1,2 % or more. 5

6 Preferential rates 0201 Meat bovine animals, fresh or chilled: Carcasses and half-carcasses - VET VET 10 CEFTA : 0 / MSA : Other cuts with bone in: Compensated quarters - VET VET 10 CEFTA : 0 / MSA : Unseparated or separated forequarters - VET VET 10 CEFTA : 0 / MSA : Unseparated or separated hindquarters - VET VET 10 CEFTA : 0 / MSA : Other - VET VET 10 CEFTA : 0 / MSA : Boneless - VET VET 10 CEFTA : 0 / MSA : Meat bovine animals, frozen: Carcasses and half-carcasses - VET VET 10 CEFTA : 0 / MSA : Other cuts with bone in: Compensated quarters Unseparated or separated forequarters - VET VET 10 CEFTA : 0 / MSA : Unseparated or separated hindquarters Other - VET VET 10 CEFTA : 0 / MSA : Boneless: Forequarters, whole or cut into a maximum five pieces, each - VET VET 10 CEFTA : 0 / MSA : quarter being in a single block; "compensated" quarters in two blocks, one which contains the forequarter, whole or cut into a maximum five pieces, and the other, the hindquarter, excluding the tenderloin, in one piece Crop, chuck- and- blade and brisket cuts - VET VET 10 CEFTA : 0 / MSA : Other - VET VET 10 CEFTA : 0 / MSA : Meat swine, fresh, chilled or frozen: - Fresh or chilled: Carcasses and half-carcasses: domestic swine Other Hams, shoulders and cuts there, with bone in: domestic swine: Hams and cuts there 6

7 Preferential rates Shoulders and cuts there Other Other: domestic swine: Fore-ends and cuts there Loins and cuts there, with bone in Bellies (streaky) and cuts there Other: Boneless Other Other - Frozen: Carcasses and half-carcasses: domestic swine Other Hams, shoulders and cuts there, with bone in: domestic swine: Hams and cuts there Shoulders and cuts there Other Other: domestic swine: Fore-ends and cuts there Loins and cuts there, with bone in Bellies (streaky) and cuts there Other: Boneless Other Other 0204 Meat sheep or goats, fresh, chilled or frozen: Carcasses and half-carcasses lamb, fresh or chilled - Other meat sheep, fresh or chilled: Carcasses and half-carcasses Other cuts with bone in: Short forequarters Chines and/or best ends Legs Other Boneless 7

8 Preferential rates Carcasses and half-carcasses lamb, frozen - Other meat sheep, frozen: Carcasses and half-carcasses Other cuts with bone in: Short forequarters Chines and/or best ends Legs Other Boneless: lamb Other Meat goats: - - Fresh or chilled: Carcasses and half-carcasses Short forequarters Chines and/or best ends Legs Other: Cuts with bone in Boneless cuts - - Frozen: Carcasses and half-carcasses Short forequarters Chines and/or best ends Legs Other: Cuts with bone in Boneless cuts Meat horses, asses, mules or hinnies, fresh, chilled or frozen: Fresh or chilled Frozen 0206 Edible fal bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen: 8

9 Preferential rates bovine animals, fresh or chilled: For the manufacture pharmaceutical products - - Other: Thick skirt and thin skirt Other - bovine animals, frozen: Tongues Livers Other: For the manufacture pharmaceutical products - VET VET 10 CEFTA : 0 / MSA : Other: Thick skirt and thin skirt - VET VET 10 CEFTA : 0 / MSA : Other - VET VET 10 CEFTA : 0 / MSA : swine, fresh or chilled - swine, frozen: Livers Other Other, fresh or chilled: For the manufacture pharmaceutical products - - Other: horses, asses, mules and hinnies sheep and goats Other, frozen: For the manufacture pharmaceutical products - - Other: horses, asses, mules and hinnies sheep and goats 0207 Meat and edible fal, the poultry heading No 0105, fresh, chilled or frozen: - fowls the species Gallus domesticus: Not cut in pieces, fresh or chilled: Plucked and gutted, with heads and feet, known as "83 % chickens" 9

10 Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "70 % chickens" Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "65 % chickens", or otherwise presented Not cut into pieces, frozen: Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "70 % chickens" Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "65 % chickens", or otherwise presented Preferential rates - VET VET 10 CEFTA : 0 / MSA : VET VET 10 CEFTA : 0 / MSA : Cuts and fal, fresh or chilled: Boneless Halves or quarters Whole wings, with or without tips Backs, necks, backs with necks attached, rumps and wing tips Breasts and cuts there - VET VET 10 CEFTA : 0 / MSA : Legs and cuts there - VET VET 10 CEFTA : 0 / MSA : Other - VET VET 10 CEFTA : 0 / MSA : fal: Livers - VET VET 10 CEFTA : 0 / MSA : Other - VET VET 10 CEFTA : 0 / MSA : Cuts and fal, frozen: Boneless - VET VET 10 CEFTA : 0 / MSA : Halves or quarters - VET VET 10 CEFTA : 0 / MSA : Whole wings, with or without tips - VET VET 10 CEFTA : 0 / MSA : Backs, necks, backs with necks attached, rumps and wing tips Breasts and cuts there - VET VET 10 CEFTA : 0 / MSA : Legs and cuts there - VET VET 10 CEFTA : 0 / MSA : Other - VET VET 10 CEFTA : 0 / MSA : fal: Livers - VET VET 10 CEFTA : 0 / MSA : Other - VET VET 10 CEFTA : 0 / MSA : turkeys: 10

11 Preferential rates Not cut in pieces, fresh or chilled: Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "80 % turkeys" Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "73 % turkeys", or otherwise presented Not cut in pieces, frozen: Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "80 % turkeys" Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "73 % turkeys", or otherwise presented Cuts and fal, fresh or chilled: Boneless Halves or quarters Whole wings, with or without tips Backs, necks, backs with necks attached, rumps and wing tips Breasts and cuts there Legs and cuts there: Drumsticks and cuts drumsticks Other Other fal: Livers Other Cuts and fal, frozen: Boneless Halves or quarters Whole wings, with or without tips Backs, necks, backs with necks attached, rumps and wing tips - VET VET 10 CEFTA : 0 / MSA : Breasts and cuts there Legs and cuts there: Drumsticks and cuts there - VET VET 10 CEFTA : 0 / MSA : Other Other - VET VET 10 CEFTA : 0 / MSA : fal: Livers Other 11

12 Preferential rates - ducks: Not cut in pieces, fresh or chilled: Plucked, bled, gutted but not drawn, with heads and feet, known as "85 % ducks" Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "70 % ducks" Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "63 % ducks", or otherwise presented Not cut into pieces, frozen: Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "70 % ducks" Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "63 % ducks", or otherwise presented Fatty livers, fresh or chilled: Other, fresh or chilled: Boneless Halves or quarters Whole wings, with or without tips Backs, necks, backs with necks attached, rumps and wing tips Breasts and cuts there Legs and cuts there Goose or duck paletots Other fal: Livers, other than fatty livers Other Other, frozen: Boneless Halves or quarters Whole wings, with or without tips Backs, necks, backs with necks attached, rumps and wing tips Breasts and cuts there 12

13 13 Preferential rates Legs and cuts there Paletots Other fal: Livers: Fatty livers Other Other - geese: Not cut in pieces,fresh or chilled: Plucked, bled, not drawn, with heads and feet, known as 82 % geese Plucked and drawn, without heads and feet, with or without hearts and gizzards, knownas 75 % geese, or otherwise presented Not cut in pieces,frozen: Plucked, bled, not drawn, with heads and feet, known as 82 % geese Plucked and drawn, without heads and feet, with or without hearts and gizzards, knownas 75 % geese, or otherwise presented Fatty livers, fresh or chilled Other fresh or chilled: Boneless Halves or quarters Wole wings,with or without tips Backs, necks, backs with necks attached, rumps and wing-tips Breasts and cuts there Legs and cuts there Paletots Other - - -fal: Livers other than fatty livers Other Other frozen: Boneless Halves or quarters Wole wings,with or without tips Backs, necks, backs with necks attached, rumps and wing-tips Breasts and cuts there Legs and cuts there Paletots Other fal:

14 Preferential rates Livers: Fetty livers Other Other guinea fowls: Not cut in pieces, fresh, chilled or frozen - - Other, fresh, chilled or frozen: Boneles Halves or quarters Wole wings,with or without tips Backs, necks, backs with necks attached, rumps and wing-tips Breasts and cuts there Legs and cuts there Other fal: Livers Other 0208 Other meat and edible meat fal, fresh, chilled or frozen: rabbits or hares: domestic rabbits Other primates whales, dolphins and porpoises (mammals the order Cetacea); manatees and dugongs (mammals the order Sirenia); seals, sea lions and walruses (mammals the suborder Pinnipedia): Whale meat Seal meat Other reptiles (including snakes and turtles) camels and other camelids(camelidae) Other: domestic pigeons game, other than rabbits or hares reindeer Frogs' legs Other 14

15 Preferential rates 0209 Pig fat, free lean meat, and poultry fat, not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked: pigs: - - Subcutaneous pig fat: Fresh, chilled, frozen, salted or in brine Dried or smoked Pig fat, other than that subheading or Other 0210 Meat and edible meat fal, salted, in brine, dried or smoked; edible flours and meals meat or meat fal: - Meat swine: Hams, shoulders and cuts there, with bone in: domestic swine: Salted or in brine: Hams and cuts there Shoulders and cuts there Dried or smoked: Hams and cuts there Shoulders and cuts there Other Bellies (streaky) and cuts there: domestic swine: Salted or in brine Dried or smoked Other Other: domestic swine: Salted or in brine: Bacon sides or spencers Three-quarter sides or middles Fore-ends and cuts there 15

16 Preferential rates Loins and cuts there Other Dried or smoked: Fore-ends and cuts there Loins and cuts there Other: Boneless Other Other Meat bovine animals: With bone in Boneless - Other, including edible flours and meals meat or meat fal: primates whales, dolphins and porpoises (mammals the order Cetacea); manatees and dugongs (mammals the order Sirenia); seals, sea lions and walruses (mammals the suborder Pinnipedia): whales, dolphins and porpoises (mammals the order Cetacea); manatees and dugongs (mammals the order Sirenia) Other: Meat fal Edible flours and meals meat or meat fal reptiles (including snakes and turtles) Other: Meat: Horsemeat, salted, in brine or dried sheep and goats: With bone in Boneless reindeer Other fal: domestic swine: Livers Other 16

17 Preferential rates bovine animals: Thick skirt and thin skirt Other Other: Poultry liver: Fatty livers geese or ducks, salted or in brine Other Other Edible flours and meals meat or meat fal 17