SISTEMA GENERALIZADO DE PREFERENCIAS (SGP)

DIRECCIÓN DE EXPORTACIONES SISTEMA GENERALIZADO DE PREFERENCIAS (SGP) PRODUCTOS ADMITIDOS POR LA UNIÓN EUROASÍATICA 01 Rusia, Bielorrusia, Kazajistán y Armenia

SECTION I LIVE ANIMALS; PRODUCTS OF ANIMAL ORIGIN Notes: 1. Any reference in this section to a particular animal's genus or species, unless otherwise stated, is also about the young animals of these genus or species. 2. In the Nomenclature the term "dehydrated" foods, unless otherwise specified, also means products subjected to dehydratation, evaporation or freezedrying. CHAPTER 01 LIVE ANIMALS Notes: 1. This chapter covers all live animals, except: a) fish, shellfish, molluscs and other water invertebrates of headings 0301, 0306, 0307 or 0308; b) germ cultures and other products of commodity item 3002; and c) animals of heading 9508. 0101 Live horses, asses, mules and hinnies: horses: 0101 21 000 0 purebred breeding animals pc 0 0101 29 other: 0101 29 100 0 slaughter pc 5 0101 29 900 0 other pc 5 0101 30 000 0 donkeys pc 5 0101 90 000 0 other: pc 5 0102 Live bovine animals: domestic cattle: 0102 21 purebred breeding animals: 0102 21 100 0 heifers (female cattle prior to first calving) pc 0 0102 21 300 0 of cow pc 0 0102 21 900 0 other pc 0 0102 29 other: 0102 29 100 0 of weight not exceeding 80 kg pc 5 of weight over 80 kg, but not more than 160 kg: 0102 29 210 0 slaughter pc 5 0102 29 290 0 other pc 5 of weight exceeding 160 kg, but not more than 300 kg:

0102 29 410 0 slaughter pc 5 0102 29 490 0 other pc 5 of weight exceeding 300 kg: heifers (female cattle prior to first calving): 0102 29 510 0 slaughter pc 5 0102 29 590 0 other pc 5 of cow: 0102 29 610 0 slaughter pc 5 0102 29 690 0 other pc 5 other: 0102 29 710 0 slaughter pc 5 0102 29 790 0 other pc 5 buffaloes: 0102 31 000 0 purebred breeding animals pc 0 0102 39 other: 0102 39 100 0 domestic species pc 5 0102 39 900 0 other pc 5 0102 90 other: 0102 90 200 0 purebred breeding animals pc 0 other: 0102 90 910 0 domestic species pc 5 0102 90 990 0 other pc 5 0103 Live swine: 0103 10 000 0 pure bred breeding animals pc 0 other: 0103 91 weighing less than 50 kg 0103 91 100 0 domestic species pc 5 0103 91 900 0 other pc 5 0103 92 weighing 50 kg or more: domestic species: 0103 92 110 0 sows having farrowed at least once, of a weight of not less than 160 kg pc 5 0103 92 190 0 other pc 5 0103 92 900 0 other pc 5 0104 Live sheep and goats: 0104 10 sheep: 0104 10 100 0 pure bred breeding animals pc 0 other: 0104 10 300 0 lambs (up to a year old) pc 5 0104 10 800 0 other pc 5

0104 20 goats: 0104 20 100 0 pure bred breeding animals pc 0 0104 20 900 0 other pc 5 0105 Live poultry, that is to say fowls of the species Gallus domesticus, ducks, geese, turkeys and guinea fowls: weighing not more than 185 g: 0105 11 fowls of the species Gallus domesticus grandparent and parent female chicks: 0105 11 110 0 laying stocks pc 0 0105 11 190 0 other pc 0 other: 0105 11 910 0 laying stocks pc 0 0105 11 990 0 other: pc 0 0105 12 000 0 turkeys pc 0 0105 13 000 0 ducks pc 0 0105 14 000 0 geese pc 0 0105 15 000 0 guinea fowl pc 0 other: 0105 94 000 0 fowls of the species Gallus domesticus pc 5 0105 99 other: 0105 99 100 0 ducks pc 5 0105 99 200 0 geese pc 5 0105 99 300 0 turkeys pc 5 0105 99 500 0 guinea fowls pc 5 0106 other live animals: mammals: 0106 11 00 primates: 0106 11 001 0 for scientificresearch purposes pc 0 0106 11 009 0 other pc 5 0106 12 00 whales, dolphins and porpoises (mammals of the order cetacea); manatees and dugongs (mammals of the order sirenia) 0106 12 001 0 for scientificresearch purposes pc 0 0106 12 009 0 other pc 5 0106 13 00 camels and other camelids animals (Camelidae): 0106 13 001 0 for science and research purposes pc 0 0106 13 009 0 other pc 5 0106 14 rabbits and hares: 0106 14 10 domestic rabbits:

0106 14 101 0 for science and research purposes pc 5 0106 14 109 0 other pc 5 0106 14 90 other: 0106 14 901 0 for science and research purposes pc 0 0106 14 909 0 other pc 5 0106 19 00 other: 0106 19 001 0 for science and research purposes pc 0 0106 19 009 other: 0106 19 009 1 foxes pc 5 0106 19 009 2 polar foxes pc 5 0106 19 009 3 sable pc 5 0106 19 009 4 minks pc 5 0106 19 009 9 other pc 5 0106 20 00 reptiles (including snakes and turtles) 0106 20 001 0 for scientificresearch purposes pc 0 0106 20 009 0 other pc 5 birds: 0106 31 00 birds of prey 0106 31 001 0 for scientificresearch purpose pc 0 0106 31 009 0 other pc 5 0106 32 00 psittaciformes (including parrots, parakeets, macaws and cockatoos): 0106 32 001 0 for scientificresearch purpose pc 0 0106 32 009 0 other pc 5 0106 33 00 ostriches; emu (Dromaius novaehollandiae): 0106 33 001 0 for science and research purposes pc 0 0106 33 009 0 other pc 5 0106 39 other: 0106 39 100 0 pigeons pc 5 0106 39 80 other: 0106 39 801 0 for science and research purposes pc 0 0106 39 809 0 other pc 5 insects: 0106 41 000 bees: honey: 0106 41 000 1 uterus bees pc 5 0106 41 000 2 bee packages pc 5 0106 41 000 3 other pc 5 other: 0106 41 000 8 for science and research purposes pc 0 0106 41 000 9 other pc 5

0106 49 000 other: 0106 49 000 1 for science and research purposes pc 0 0106 49 000 9 other pc 5 0106 90 00 other: 0106 90 001 0 animals for scientificresearch purposes pc 0 0106 90 009 0 other: pc 5

CHAPTER 02 MEAT AND EDIBLE MEAT OFFALS Notes: 1. This chapter excludes: a) products of headings 0201 0208 or 0210, unfit or not suitable for use in food; b) animal guts, bladders or stomachs (heading 0504) or animal blood (headings 0511 or 3002); or c) animal fat, other than products of heading 0209 (Chapter 15). Additional notes: 1А. The terms mentioned below mean: a) "beef carcass" of subheadings 0201 10 and 0202 10 is the whole carcass of slaughtered animals after bleeding, gutting and skinning, which are imported with or without heads, with or without legs, including or excluding other unseparated byproducts. If carcasses are imported without heads, the latter must be separated from the carcass where there is occipitoatlantoid joint. While importing carcasses without legs, the latter should be cut off where there are the carpalmetacarpal or tarsalmetatarsal joints; "Carcase" shall include the front part of the carcase with all the bones and sticking, while neck and topribs shall consist of more than 10 pairs of ribs; b) "beef halfcarcass" of subheadings 0201 10 and 0202 10 is product produced due to resulting symmetrical cut of the whole carcass in the middle of each of neck, scapula, loin and croup vertebra and in the middle of breastbone and ischiopubic adhesion; "halfcarcass" should include front part of halfcarcass, including all bones and sticking, and neck and topribs shall consist of more than 10 ribs; c) "compensated quarters" of subheadings 0201 20 200 and 0202 20 100 are parts of carcass comprising: forequarter with all bones and sticking, including neck and toprib, cut off at the level of the tenth rib, and hindquarter with all bones, including hip and sirloin, cut off at the level of the third rib; forequarter with all bones and sticking, including neck and toprib, cut off at the level of the fifth rib, including entire flank and brisket and the hindquarter with all bones, including hip and sirloin, cut off at the eighth rib. Forequarters and hindquarters forming "compensated quarters" shall be imported at the same time and in equal amounts, and the total weight of forequarters must be equal to the total weight of hindquarters. There can be a certain difference in the weight of two parts of goods, but not more than 5% of the weight of the heavier part of goods (or forequarters or hindquarters); d) "unseparated forequarters" of subheadings 0201 20 300 and 0202 20 300 are front parts of carcass with all bones and sticking, including neck and toprib, which number is at least four pairs and ten pairs of ribs as a maximum (the first four pairs of ribs should be whole, the rest can be cleaved), with or without flank;

e) "separated forequarters" of subheadings 0201 20 300 and 0202 20 300 are front parts of halfcarcass with all bones and sticking, including neck and toprib, which number is at least four pairs and ten ribs as a maximum (the first four ribs must be whole, the rest can be cleaved), with or without flank; f) "unseparated hindquarters" of subheadings 0201 20 500 and 0202 20 500 are back parts of carcass with all bones, including hip and sirloin, and loin amounted to three pairs of whole or chopped ribs as a minimum, with or without knuckles, with or without flank; g) "separated hindquarters" of subheadings 0201 20 500 and 0202 20 500 are back parts of halfcarcass with all bones, including hip and sirloin, and loin amounted to three pairs of whole or chopped ribs as a minimum, with or without knuckles, with or without flank; h) 1. joint "shoulder" and "chuck" of subheading 0202 30 500 is rack of forequarter, including top chine of picnic, obtained from a forequarter with a minimum of four and maximum of ten ribs by cutting carcass along a straight line through cutpoint of the first rib to the first segment of brisket till bending point of skirt at the tenth rib; 2. joint "brisket" of subheading 0202 30 500 is the lower part of forequarter, including back and front part of brisket. 1B. Products, mentioned in additional note 1A (af) to this Chapter, can be presented both with and without vertebrae. 1C. While defining the number of the whole and chopped ribs in accordance with paragraph 1A those ribs, which are not separated from vertebrae shall be calculated. If there is no vertebrae, only whole and chopped ribs, which were bound with absent vertebrae shall be considered. 2А. The terms mentioned below mean: a) "carcass or halfcarcass" of subheadings 0203 11 100 and 0203 21 100 are sacrificed pigs as carcass of swines after bleeding and gutting, dehairing and removing hooves. Halfcarcass is made by cutting the whole carcass to neck, brisket, loin and sacral vertebra as well as through the brisket and ischiopubic adhesion. The whole carcass or halfcarcass could be with with or without heads, legs, kidneys, tiles and diaphragm. Halfcarcass could be with or without spinal chord, brain or tongue. Udder (lacteal glands) could be remained or removed from the whole carcass and halfcarcass of breeding sows; b) "ham" of subheading 0203 12 110, 0203 22 110 back (tail) part of halfcarcass 0210 11 110 0 and 0210 11 310 0, including bones with or without leg, ham hock, skin and subcutaneous fat. Ham divides from the rest of carcass to the line which has the largest last loin vertebra; c) "ventral border" of subheadings 203 19 110, 0203 29 110, 0210 19 300 0 and 0210 19 600 0 are anterior border of the halfcarcass without head, including bones with or without leg, shank, skin and subcutaneous fat. Anterior border divides from the rest of carcass to the line which has the largest fifth loin vertebra. The upper part of the front edge including or not blade bone with muscles (neck piece in flesh) or neck piece of salty bacon

side is considered as cut pork loin if it separates from the low (abdominal) piece of anterior border by cutting the largest part to the line under the spine bone; d) "shoulder" (regular pork shoulder) of subheadings 0203 12 190, 0203 22 190 0210 11 190 0 and 0210 11 390 0 are the lower part of the front edge, with or without blade bone with muscles including bones, with or without leg, shank, skin and subcutaneous fat. Shoulder bone with muscles, imported separately belongs to this subheadings as a piece of regular pork shoulder; e) "pork loin" of subheadings 0203 19 130, 0203 29 130, 0210 19 400 0 and 0210 19 700 0 are the higher piece of halfcarcass of first neck bone to tail vertebra including bones with or without undercut, shoulder bone, subcutaneous fat, skin. Loin separates from the lower piece of halfcarcass by cutting to the line which goes under the spinal bone. f) "brisket" of subheadings 0203 19 150, 0203 29 150, 0210 12 110 0 and 0210 12 190 0 are the lower part of halfcarcass is situated between ham and regular pork shoulder is commonly known as "streaky" (brisket part of bacon side) with or without bones but certainly with skin and subcutaneous fat; g) "bacon side" of subheadings 0210 19 100 0 is pork halfcarcass without head, jowl, sideburns, legs, kidney fat, kidneys, undercut, shoulder bone, brisket, spine bone, haunch bone and diaphragm; h) "spenser" of subheadings 0210 19 100 0 is bacon side without hock boned or boneless; i) "3/4 part of pork hip" of subheading 0210 19 200 0 is bacon side without anterior border, boned or boneless; j) "belly side" of subheading 0210 19 200 0 is bacon side without ham and anterior border, boned or boneless. This subheading includes the cut of belly side as well, containing tissues of loin and brisket in proportion to their natural content in belly side as a whole. 2B. Cut parts, mentioned in 2A (e) paragraph have the same subheadings only in the case if they contain skin and subcutaneous fat. If cuts which related to subheadings 0210 11 110 0, 0210 11 190 0, 0210 11 310 0, 0210 11 390 0, 0210 19 300 0 and 0210 19 600 0 are made form bacon side without bones, mentioned in 2A(j) paragraph, lines of cutting should go by lines according to 2A (b, v, g) paragraph; anyway these cuts or parts should be with bones. 2C. 0206 49 000 and 0210 99 490 0 subheadings should include heads or half of heads of domestic pigs with removed or remained brain jowl or tongue or only parts. Head separates from other part of halfcarcass by the following means: by straight cut parallel to scull; or by cutting parallel to scull till eye level and further to the anterior part so as to leave jowl, fixed to the halfcarcass. Jowls, snouts of a pig, ears and meat near to backside of head are the parts of head. However, boneless meat of anterior border presented by one cut (jowl, whiskers or jowl and whiskers together) is related to subheading of 0203 19 550, 0203 29 550, 0210 19 500 0 or 0210 19 810 0 in relation to specific conditions.

2D. "Subcutaneous pig fat" of subheadings 0209 10 110 0 and 0209 10 190 0 means accumulating and relating fat tissues under the skin. Regardless the parts of carcass from which it was obtained, anyway the mass of fat tissues should be higher than mass of skin. This subheadings include subcutaneous pig fat as well which is removed from skin. 2E. In Subheadings 0210 11 310 0, 0210 11 390 0, 0210 12 190 0 and 0210 19 600 0 0210 19 890 0 products in which the ratio of water/protein in meat is equal to less than 208 (protein = nitrogen content x 6.25) are considered as "dried or smoked". 3А. The following terms used in the goods item 0204 mean: a) "carcass", included in headings 0204 10, 0204 21, 0204 30, 0204 41 and subheadings 0204 50 110 0 and 0204 50 510 0 are the whole carcass of slaughtered animals after bleeding, gutting and skinning, imported with or without head, legs and other uncut subproducts. If carcasse is imported without head, the last should be separated from carcasse in atlantooccipital joint section. While importing carcasse without legs, last should be chop off in carpometacarpal or tarsometatarsal joint section; b) "halfcarcasse" of headings 0204 10, 0204 21, 0204 30, 0204 41 and subheadings 0204 50 110 0 и 0204 50 510 0 is product, made in the result of symmetric cutting of the whole carcasse in the middle of each neck, brisket, lumbar and sacral vertebrae and through the middle of the brisket and ischiopubic symphysis; v) "forequarters of short cut" of subheadings 0204 22 100 0, 0204 42 100 0, 0204 50 130 0 and 0204 50 530 0 is an anterior part with or without brisket with all bones and shoulder, shank, lean and shoulderspinal part, chopped at a right angle to the spine and containing from 5 to 7 pairs of whole or chopped ribs; g) "forequarter of short cut" of subheadings 0204 22 100 0, 0204 42 100 0, 0204 50 130 0 and 0204 50 530 0 is an anterior part of halfcarcasse with or without brisket will al bones, shoulder, shank, lean and shoulderspinal part, chopped at a right angle to the spine and containing from 5 to 7 pairs of whole or chopped ribs; d) spinal chines and/or kidneys parts of subheadings 0204 22 300 0, 0204 42 300 0, 0204 50 150 0 and 0204 50 550 0 remained part of carcasse after removing legs and short front quarters of carcass with or without kidneys; while removing from the kidneys parts spinal chines should have minimum 5 loin vertebra; kidneys parts after cutting from chines should have minimum 5 pairs of whole or chopped ribs; e) spinal chine and/or kidneys part of subheadings 0204 22 300 0, 0204 42 300 0, 0204 50 150 0 and 0204 50 550 0 remained part of halfcarcass after removing legs and short front quarters of carcass with or without kidneys; while removing from kidneys parts spinal chine should has minimum 5 loin vertebra; kidneys parts after cutting from chines should have minimum 5 whole or chopped ribs;

j) "legs" of subheadings 0204 22 500 0, 0204 42 500 0, 0204 50 190 0 and 0204 50 590 0 the rear of carcass with bones and rare shanks, chopped at a right angle to the spine on sixth level of spinal loin vertebra under the iliac bone or at forth level of croup vertebra through iliac bone to the ischiopubic symphysis; z) "leg" of subheadings 0204 22 500 0, 0204 42 500 0, 0204 50 190 0 and 0204 50 590 0 the rear of the halfcarcasses, including all bones and rear shank chopped at a right angle to the spine on sixth level of spinal loin vertebra under the iliac bone or at forth level of croup vertebra through iliac bone to the ischiopubic symphysis; 3B. While defining the number of the whole and chopped ribs in accordance with 3A paragraph including only ribs, fitted to the spine. 4. The terms mentioned below mean: a) "boneless parts of the carcass" of subheadings 0207 13 200 0207 13 600, 0207 14 200 0207 14 600, 0207 26 200 0207 26 700, 0207 27 200 0207 27 700, 0207 44 210 0207 44 710, 0207 45 210 0207 45 710, 0207 54 210 0207 54 710, 0207 55 210 0207 55 710 и 0207 60 210 0207 60 610 parts, including all bones. Parts of the carcass, mentioned in (a) paragraph but partially deboned, include in the subheadings 0207 13 700, 0207 14 700, 0207 26 800, 0207 27 800, 0207 44 810, 0207 45 810, 0207 54 810, 0207 55 810 or 0207 60 810; b) "parts" of subheadings 0207 13 200, 0207 14 200, 0207 26 200, 0207 27 200, 0207 44 210, 0207 45 210, 0207 54 210, 0207 55 210 and 0207 60 210 are parts of domestic birds carcass, produced by cutting through the brisket and spine. v) "quarters of carcass" of subheadings 0207 13 200, 0207 14 200, 0207 26 200, 0207 27 200, 0207 44 210, 0207 45 210, 0207 54 210, 0207 55 210 and 0207 60 210 leg or brisket quarters, produced by cutting quarters; g) "the whole wings with or without thin tip" of subheadings 0207 14 300, 0207 26 300, 0207 27 300, 0207 44 310, 0207 45 310, 0207 54 310, 0207 55 310 и 0207 60 310 are the parts of carcass, consisting of shoulder, spoke and elbow bones with muscles. Thin tip, including carpal bone could be removed. Juncture should be separated by joints; d) "briskets" of subheadings 0207 13 500, 0207 14 500, 0207 26 500, 0207 27 500, 0207 44 510, 0207 45 510, 0207 54 510, 0207 55 510 and 0207 60 510 are the parts of carcass consisting of briskets and ribs from both sides with muscles; e) "legs" of subheadings 0207 13 600, 0207 14 600, 0207 44 610, 0207 45 610, 0207 54 610, 0207 55 610 and 0207 60 610 parts of carcass, consisting of hip, tibia and fibula with surrounding muscles. Junctures should be separated by joints; j) "turkeys shanks" of subheadings 0207 26 600 and 0207 27 600 cuts of turkeys consisting of tibia and fibula with surrounding muscles. Junctures should be separated by joints;

z) "turkeys legs without shank" of subheadings 0207 26 700 and 0207 27 700 cuts of turkeys consisting of thighbone with surrounding muscles or consisting of hip, tibia and fibula with surrounding muscles. Junctures should be separated by joints; i) " paletots" of subheadings 0207 44 710, 0207 45 710, 0207 54 710 and 0207 55 710 carcass, plucked and completely eviscerated, without head and hocks feet after removing skeleton bones (breastbone, ribs, spine and sacrum) but with preserving the femurs, tibia, and humerus. 5. The amount of fees for the blend of this group should be calculated as follows a) blends, where one of the components is not less than 90 wt.%, has the rate of customs fee used for this component; b) other blends have the rate of customs duty of the component which give the highest fee. 6a. Flavoured meat without cooking heat is included in group 16. "Flavoured meat" meat without cooking heat with spices inside or on the whole product which should be clearly seen or tasted. 6b. The 0210 item goods, flavoured during the cooking are included into this item upon the condition that the spices added to the products don t change the general characteristics. 7. In subheadings 0210 11 0210 93 the term "meat" and edible meat offal salty "brined" means that meat and edible meat offal are deeply and equally dipped with salt in all parts with the common salt content of 1.2 max% or more upon the condition that salting provides the longterm preservation. In subheading 0210 99 term "meat" edible meat offal salty and brined means meat and edible meat offal are deeply and equally dipped with salt in all parts with the common salt content of 1.2 max% or more. Additional notes of Eurasian Economic Union: 1. In Subheadings 0202 10 000 1, 0202 20 100 1, 0202 20 300 1, 0202 20 500 1, 0202 20 900 1, 0202 30 100 4, 0202 30 500 4 and 0202 30 900 4 including meat of cattle frozen with fixed tariff quota including license, issued by the competent authority. 2. sale, the commodity item 0203); a) term "trimmings " means small pieces of boneless meat with fat tissue nor more than 70% max, without skin, which are made during the meat cutting or meat boning and used in industry. This term doesn't cover smallpiece natural boneless meat semifinished product, suitable for direct human consumption after additional thermal conditioning; b) In Subheadings 0203 11 100 1, 0203 11 900 1, 0203 12 110 1, 0203 12 190 1, 0203 12 900 1, 0203 19 110 1, 0203 19 130 1, 0203 19 150 1, 0203 19 550 1, 0203 19 590 1, 0203 19 900 1, 0203 21 100 1, 0203 21 900 1, 0203 22 110 1, 0203 22 190 1, 0203 22 900 1, 0203 29 110 1, 0203 29 130 1, 0203 29 150 1, 0203 29 550 1, 0203 29 550 2, 0203 29 590 1, 0203 29 900 1 and 0203 29 900 2 including fresh, chilled or frozen pork, which has the established tariff quota, including license, issued by the competent authority.

3. In Subheadings 0201 10 000 1, 0201 20 200 1, 0201 20 300 1, 0201 20 500 1, 0201 20 900 1 and 0201 30 000 4 includes cattle meat, fresh or frozen which has the established tariff quota including license, issued by the competent authority. 4. In Subheadings 0207 11 100 1, 0207 11 300 1, 0207 11 900 1, 0207 12 100 1, 0207 12 900 1, 0207 13 100 1, 0207 13 200 1, 0207 13 300 1, 0207 13 400 1, 0207 13 500 1, 0207 13 600 1, 0207 13 700 1, 0207 13 910 1, 0207 13 990 1, 0207 14 100 1, 0207 14 200 1, 0207 14 300 1, 0207 14 400 1, 0207 14 500 1, 0207 14 600 1, 0207 14 700 1, 0207 14 910 1, 0207 14 990 1, 0207 24 100 1, 0207 24 900 1, 0207 25 100 1, 0207 25 900 1, 0207 26 100 1, 0207 26 200 1, 0207 26 300 1, 0207 26 400 1, 0207 26 500 1, 0207 26 600 1, 0207 26 700 1, 0207 26 800 1, 0207 26 910 1, 0207 26 990 1, 0207 27 100 1, 0207 27 200 1, 0207 27 300 1, 0207 27 400 1, 0207 27 500 1, 0207 27 600 1, 0207 27 700 1, 0207 27 800 1, 0207 27 910 1, 0207 27 990 1, 0207 41 200 1, 0207 41 300 1, 0207 41 800 1, 0207 42 300 1, 0207 42 800 1, 0207 43 000 1, 0207 44 100 1, 0207 44 210 1, 0207 44 310 1, 0207 44 410 1, 0207 44 510 1, 0207 44 610 1, 0207 44 710 1, 0207 44 810 1, 0207 44 910 1, 0207 44 990 1, 0207 45 100 1, 0207 45 210 1, 0207 45 310 1, 0207 45 410 1, 0207 45 510 1, 0207 45 610 1, 0207 45 710 1, 0207 45 810 1, 0207 45 930 1, 0207 45 950 1, 0207 45 990 1, 0207 51 100 1, 0207 51 900 1, 0207 52 100 1, 0207 52 900 1, 0207 53 000 1, 0207 54 100 1, 0207 54 210 1, 0207 54 310 1, 0207 54 410 1, 0207 54 510 1, 0207 54 610 1, 0207 54 710 1, 0207 54 810 1, 0207 54 910 1, 0207 54 990 1, 0207 55 100 1, 0207 55 210 1, 0207 55 310 1, 0207 55 410 1, 0207 55 510 1, 0207 55 610 1, 0207 55 710 1, 0207 55 810 1, 0207 55 930 1, 0207 55 950 1, 0207 55 990 1, 0207 60 050 1, 0207 60 100 1, 0207 60 210 1, 0207 60 310 1, 0207 60 410 1, 0207 60 510 1, 0207 60 610 1, 0207 60 810 1, 0207 60 910 1 and 0207 60 990 1 includes meat and edible offal of domestic bird mentioned in the 0105 goods item, chilled or frozen which have established tariff quota, including the license, issued by the competent authority. 5. For the purposes of classification of goods in the subheadings 0201 20 300 2, 0201 20 500 2, 0201 20 900 2, 0201 30 000 5, 0202 10 000 2, 0202 20 100 2, 0202 20 300 2, 0202 20 500 2, 0202 20 900 2, 0202 30 100 5, 0202 30 500 5, 0202 30 900 5 in the states, territories of which include into the customs territory of the Eurasian Economic Union, where the application of "Francoborder country of importation" term the importation country means customs territory of the Eurasian Economic Union 0201 Meat of bovine animals, fresh or chilled: 0201 10 000 carcases and halfcarcases:

0201 10 000 1 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading 0201 10 000 2 or 0201 10 000 3 15 0201 10 000 2 highquality beef of a value (DAF of importing country) not less than 8 000 euro per 1 000 kg net weight 15 other: 0201 10 000 3 highquality beef 15 0201 10 000 8 other 0201 20 other cuts with bone in: 0201 20 200 "compensated" quarters: 0201 20 200 1 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading 0201 20 200 2 or 0201 20 200 3 50, but not less than 1 euro per 1 kg 15 0201 20 200 2 highquality beef of a value (DAF of importing country) not less than 8 000 euro per 1 000 kg net weight 15 other: 0201 20 200 3 highquality beef 15 0201 20 200 8 other 0201 20 300 unseparated or separated forequarters: 0201 20 300 1 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading 0201 20 300 2 or 0201 20 300 3 50, but not less than 1 euro per 1 kg 15 0201 20 300 2 highquality beef of a value (DAF of importing country) not less than 8 000 euro per 1 000 kg net weight 15 other: 0201 20 300 3 highquality beef 15 0201 20 300 8 other 0201 20 500 unseparated or separated hindquarters: 0201 20 500 1 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading 0201 20 500 2 or 0201 20 500 3 50, but not less than 1 euro per 1 kg 15

0201 20 500 2 highquality beef of a value (DAF of importing country) not less than 8 000 euro per 1 000 kg net weight 15 other: 0201 20 500 3 highquality beef 15 0201 20 500 8 other 0201 20 900 other: 0201 20 900 1 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading 0201 20 900 2 or 0201 20 900 3 50, but not less than 1 euro per 1 kg 15 0201 20 900 2 highquality beef of a value (DAF of importing country) not less than 8 000 euro per 1 000 kg net weight 15 other: 0201 20 900 3 highquality beef 15 0201 20 900 8 other 0201 30 000 boneless: 0201 30 000 4 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading 0201 30 000 5 or 0201 30 000 6 50, but not less than 1 euro per 1 kg 15 0201 30 000 5 highquality beef of a value (DAF of importing country) not less than 8 000 euro per 1 000 kg net weight 15 other: 0201 30 000 6 highquality beef 15 0201 30 000 8 other 0202 Meat of bovine animals, frozen: 0202 10 000 carcases and halfcarcases: 0202 10 000 1 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading 0202 10 000 2 or 0202 10 000 3 0202 10 000 2 highquality beef of a value (DAF of importing country) not less than 8 000 euro per 1 000 kg net weight other: 50, but not less than 1 euro per 1 kg 15 15

0202 10 000 3 highquality beef 15 0202 10 000 8 other 50, but not less than 1 euro per 1 kg 0202 20 other cuts with bone in: 0202 20 100 "compensated" quarters: 0202 20 100 1 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading 0202 20 000 2 or 0202 20 000 3 15 0202 20 100 2 highquality beef of a value (DAF of importing country) not less than 8 000 euro per 1 000 kg net weight 15 other: 0202 20 100 3 highquality beef 15 0202 20 100 8 other 0202 20 300 unseparated or separated forequarters: 0202 20 300 1 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading 0202 20 300 2 or 0202 20 300 3 50, but not less than 1 euro per 1 kg 15 0202 20 300 2 highquality beef of a value (DAF of importing country) not less than 8 000 euro per 1 000 kg net weight 15 other: 0202 20 300 3 highquality beef 15 0202 20 300 8 other 0202 20 500 unseparated or separated hindquarters: 0202 20 500 1 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading 0202 20 500 2 or 0202 20 500 3 50, but not less than 1 euro per 1 kg 15 0202 20 500 2 highquality beef of a value (DAF of importing country) not less than 8 000 euro per 1 000 kg net weight 15 other: 0202 20 500 3 highquality beef 15 0202 20 500 8 other 50, but not less than 1 euro per 1 kg 0202 20 900 other:

0202 20 900 1 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading 0202 20 900 2 or 0202 20 900 3 15 0202 20 900 2 highquality beef of a value (DAF of importing country) not less than 8 000 euro per 1 000 kg net weight 15 other: 0202 20 900 3 highquality beef 15 0202 20 900 8 other 0202 30 boneless: 0202 30 100 forequarters, whole or cut into a maximum of five pieces, each quarter being in a single block; "compensated" quarters in two blocks, one of which contains the forequarter, whole or cut into a maximum of five pieces, and the other, the hindquarter, excluding the tenderloin, in one piece: 0202 30 100 4 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading 0202 10 000 2 0202 or 10 000 3 50, but not less than 1 euro per 1 kg 15 0202 30 100 5 highquality beef of a value (DAF of importing country) not less than 8 000 euro per 1 000 kg net weight 15 other: 0202 30 100 6 highquality beef 15 0202 30 100 8 other 0202 30 500 crop, chuck and blade, and brisket cuts: 0202 30 500 4 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading 0202 30 500 5 or 0202 30 500 6 50, but not less than 1 euro per 1 kg 15 0202 30 500 5 highquality beef of a value (DAF of importing country) not less than 8 000 euro per 1 000 kg net weight 15 other: 0202 30 500 6 highquality beef 15 0202 30 500 8 other 50, but not less than 1 euro per 1 kg

0202 30 900 other: 0202 30 900 4 in the order indicated in the Additional Note 1 of the Customs Union to a group of 02, except those of subheading 0202 30 900 5 or 0202 30 900 6 15 0202 30 900 5 highquality beef of a value (DAF of importing country) not less than 8 000 euro per 1 000 kg net weight 15 other: 0202 30 900 6 highquality beef 15 0202 30 900 8 other 0203 Meat of swine, fresh, chilled, or frozen: fresh or chilled: 0203 11 carcases and halfcarcases: 0203 11 100 of domestic swine: 0203 11 100 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 50, but not less than 1 euro per 1 kg 0 0203 11 100 9 other 65 0203 11 900 other: 0203 11 900 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 11 900 9 other 65 0203 12 hams, shoulders, and cuts thereof, with bone in: of domestic swine: 0203 12 110 hams and cuts thereof: 0203 12 110 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 12 110 9 other 65 0203 12 190 shoulders and cuts thereof: 0203 12 190 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 12 190 9 other 65 0203 12 900 other:

0203 12 900 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 12 900 9 other 65 0203 19 other: of domestic swine: 0203 19 110 fore ends and cuts thereof: 0203 19 110 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 19 110 9 other 65 0203 19 130 loins and cuts thereof, with bone in: 0203 19 130 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 19 130 9 other 65 0203 19 150 bellies (streaky) and cuts thereof: 0203 19 150 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 19 150 9 other 65 other: 0203 19 550 boneless: 0203 19 550 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 19 550 9 other 65 0203 19 590 other: 0203 19 590 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 19 590 9 other 65 0203 19 900 other: 0203 19 900 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 19 900 9 other 65 frozen: 0203 21 carcases and halfcarcases: 0203 21 100 of domestic swine:

0203 21 100 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 21 100 9 other 65 0203 21 900 other: 0203 21 900 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 21 900 9 other 65 0203 22 hams, shoulders, and cuts thereof, with bone in: of domestic swine: 0203 22 110 hams and cuts thereof: 0203 22 110 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 22 110 9 other 65 0203 22 190 shoulders and cuts thereof: 0203 22 190 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 22 190 9 other 65 0203 22 900 other: 0203 22 900 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 22 900 9 other 65 0203 29 other: of domestic swine: 0203 29 110 fore ends and cuts thereof: 0203 29 110 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 29 110 9 other 65 0203 29 130 loins and cuts thereof, with bone in: 0203 29 130 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 29 130 9 other 65 0203 29 150 bellies (streaky) and cuts thereof:

0203 29 150 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 29 150 9 other 65 other: 0203 29 550 boneless: 0203 29 550 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 29 550 2 trimming 0 other: 0203 29 550 3 trimming 65 0203 29 550 9 other: 65 0203 29 590 other: 0203 29 590 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 29 590 9 other 65 0203 29 900 other: 0203 29 900 1 according to the order, described in the Additional Note 2 of the Customs Union (CU) 0 0203 29 900 2 trimming 0 other: 0203 29 900 3 trimming 65 0203 29 900 9 other 65 0204 Meat of sheep or goats, fresh, chilled or frozen. 0204 10 000 0 carcases and halfcarcases of lamb, fresh or chilled other meat of sheep, fresh or chilled: 0204 21 000 0 carcases and halfcarcases: 0204 22 other cuts with bone in: 0204 22 100 0 short forequarters 0204 22 300 0 chines and/or best ends 0204 22 500 0 legs 0204 22 900 0 other 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg

0204 23 000 0 boneless 0204 30 000 0 carcases and halfcarcases of lamb, frozen other meat of sheep, frozen: 0204 41 000 0 carcases and halfcarcases: 0204 42 other cuts with bone in: 0204 42 100 0 short forequarters 0204 42 300 0 chines and/or best ends 0204 42 500 0 legs 0204 42 900 0 other 0204 43 boneless: 0204 43 100 0 of lamb 0204 43 900 0 other 0204 50 meat of goats: fresh or chilled: 0204 50 110 0 carcases and halfcarcases 0204 50 130 0 short forequarters 0204 50 150 0 chines and/or best ends 0204 50 190 0 legs other: 0204 50 310 0 cuts with bone in 0204 50 390 0 boneless cuts frozen: 0204 50 510 0 carcases and halfcarcases: 0204 50 530 0 short forequarters 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg

0204 50 550 0 chines and/or best ends 0204 50 590 0 legs other: 0204 50 710 0 cuts with bone in 0204 50 790 0 boneless cuts 0205 00 Meat of horses, asses, mules or hinnies, fresh, chilled or frozen: 0205 00 200 0 fresh or chilled 0205 00 800 0 frozen 0206 Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen: 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0,15 euro per 1 kg 0206 10 of bovine animals, fresh or chilled 0206 10 100 0 for the manufacture of pharmaceutical products 0 other: 0206 10 950 0 thick skirt and thin skirt 16,7, but not less than 0,167 euro per 1 kg 0206 10 980 0 other of bovine animals, frozen: 0206 21 000 0 tongues 16,7, but not less than 0,167 euro per 1 kg 0,6 euro per 1 kg 0206 22 000 livers: 0206 22 000 1 for the manufacture of pharmaceutical products 5 0206 22 000 9 other 12,5, but not less than 0,13 euro per 1 kg 0206 29 other: 0206 29 100 0 for the manufacture of pharmaceutical products 5 other: 0206 29 910 0 thick skirt or thin skirt 12,5, but not less than 0,13 euro per 1 kg

0206 29 990 0 other 12,5, but not less than 0,13 euro per 1 kg 0206 30 000 of swine, fresh or chilled: livers: 0206 30 000 1 for the manufacture of pharmaceutical products 5 0206 30 000 2 other 16,7, but not less than 0,167 euro per 1 kg other: 0206 30 000 3 for the manufacture of pharmaceutical products 5 0206 30 000 4 other 16,7, but not less than 0,167 euro per 1 kg of swine, frozen: 0206 41 000 livers: 0206 41 000 1 for the manufacture of pharmaceutical products 5 0206 41 000 9 other 0,15 euro per 1 kg 0206 49 000 other: 0206 49 000 1 for the manufacture of pharmaceutical products 5 other: 0206 49 000 2 domestic pigs 0206 49 000 8 other 12,5, but not less than 0,13 euro per 1 kg 0,15 euro per 1 kg 0206 49 000 9 Subheading is excluded since September 1, 2013 decision of the Board of Eurasian Economic Commission dated June 25, 2013 N 139... 0206 80 other, fresh or chilled: 0206 80 100 0 for the manufacture of pharmaceutical products 5 other: 0206 80 910 0 of horses, asses, mules and hinnies 0206 80 990 0 of sheep and goats 0,15 euro per 1 kg 0,15 euro per 1 kg 0206 90 other, frozen: 0206 90 100 0 for the manufacture of pharmaceutical products 5

other: 0206 90 910 0 of horses, asses, mules and hinnies 0206 90 990 0 of sheep and goats 0207 Meat and edible offal, of the poultry of heading 0105, fresh, chilled or frozen. of fowls of the species Gallus domesticus: 0207 11 not cut in pieces, fresh or chilled: 0207 11 100 plucked and gutted, with heads and feet, known as "83% chickens": 0207 11 100 1 according to the order, described in the 0207 11 100 9 other 0207 11 300 plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "70% chickens": 0207 11 300 1 according to the order, described in the 0207 11 300 9 other 0207 11 900 plucked and drawn, without heads and feet and without necks, hearts, livers, and gizzards, known as "65% chickens", or otherwise presented: 0207 11 900 1 according to the order, described in the 0207 11 900 9 other 0207 12 not cut in pieces, frozen: 0207 12 100 plucked and drawn, without heads and feet but with necks, hearts, livers, and gizzards, known as "70% chickens": 0207 12 100 1 according to the order, described in the 0,15 euro per 1 kg 0,15 euro per 1 kg

0207 12 100 9 other 0207 12 900 plucked and drawn, without heads and feet and without necks, hearts, livers, and gizzards, known as "65% chickens" or otherwise presented: 0207 12 900 1 according to the order, described in the 0207 12 900 9 other 0207 13 cuts and offal, fresh or chilled: cuts: 0207 13 100 boneless: 0207 13 100 1 according to the order, described in the 0207 13 100 9 other with bone in: 0207 13 200 halves and quarters: 0207 13 200 1 according to the order, described in the 0207 13 200 9 other 0207 13 300 whole wings, with or without tips: 0207 13 300 1 according to the order, described in the 0207 13 300 9 other 0207 13 400 backs, necks, backs with necks attached, rumps and wing tips: 0207 13 400 1 according to the order, described in the 0207 13 400 9 other 0207 13 500 breasts and cuts thereof:

0207 13 500 1 according to the order, described in the 0207 13 500 9 other 0207 13 600 legs and cuts thereof: 0207 13 600 1 according to the order, described in the 0207 13 600 9 other 0207 13 700 other: 0207 13 700 1 according to the order, described in the 0207 13 700 9 other offal: 0207 13 910 livers: 0207 13 910 1 according to the order, described in the 0207 13 910 9 other 0207 13 990 other: 0207 13 990 1 according to the order, described in the 0207 13 990 9 other 0207 14 cuts and offal, frozen cuts: 0207 14 100 boneless: 0207 14 100 1 according to the order, described in the 25 0207 14 100 9 other 80 with bone in: 0207 14 200 halves and quarters:

0207 14 200 1 according to the order, described in the 0207 14 200 9 other 0207 14 300 whole wings, with or without tips: 0207 14 300 1 according to the order, described in the 0207 14 300 9 other 0207 14 400 backs, necks, backs with necks attached, rumps and wing tips: 0207 14 400 1 according to the order, described in the 0207 14 400 9 other 80 0207 14 500 breasts and cuts thereof: 0207 14 500 1 according to the order, described in the 0207 14 500 9 other 0207 14 600 legs and cuts thereof: 0207 14 600 1 according to the order, described in the 0207 14 600 9 other 0207 14 700 other: 0207 14 700 1 according to the order, described in the 0207 14 700 9 other offal: 0207 14 910 livers: 0207 14 910 1 according to the order, described in the

0207 14 910 9 other 0207 14 990 other: 0207 14 990 1 according to the order, described in the 0207 14 990 9 other 80 of turkeys: 0207 24 not cut in pieces, fresh or chilled: 0207 24 100 plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "80% turkeys": 0207 24 100 1 according to the order, described in the 0207 24 100 9 other 0207 24 900 plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as 73 % turkeys, or otherwise presented 0207 24 900 1 according to the order, described in the 0207 24 900 9 other 0207 25 not cut in pieces, frozen: 0207 25 100 plucked and drawn without heads and feet, but with necks, hearts, livers and gizzards, known as "80% turkeys": 0207 25 100 1 according to the order, described in the 0207 25 100 9 other 0207 25 900 plucked and drawn, without heads and feet and without necks, hearts, livers, and gizzards, known as "73% turkeys" or otherwise presented: 0207 25 900 1 according to the order, described in the

0207 25 900 9 other 0207 26 cuts and offal, fresh or chilled: cuts: 0207 26 100 boneless: 0207 26 100 1 according to the order, described in the 0207 26 100 9 other with bone in: 0207 26 200 halves and quarters: 0207 26 200 1 according to the order, described in the 0207 26 200 9 other 0207 26 300 whole wings, with or without tips: 0207 26 300 1 according to the order, described in the 0207 26 300 9 other 0207 26 400 backs, necks, backs with necks attached, rumps and wing tips: 0207 26 400 1 according to the order, described in the 0207 26 400 9 other 0207 26 500 breasts and cuts thereof: 0207 26 500 1 according to the order, described in the 0207 26 500 9 other legs and cuts thereof: 0207 26 600 drumsticks and cuts of drumsticks 0207 26 600 1 according to the order, described in the Additional Note 4 of the Customs Union (CU)

0207 26 600 9 other 0207 26 700 other: 0207 26 700 1 according to the order, described in the Additional Note 4 of the Customs Union (CU) 0207 26 700 9 other 0207 26 800 other: 0207 26 800 1 according to the order, described in the 0207 26 800 9 other offal: 0207 26 910 livers: 0207 26 910 1 according to the order, described in the 0207 26 910 9 other 0207 26 990 other: 0207 26 990 1 according to the order, described in the 0207 26 990 9 other 0207 27 cuts and offal, frozen: cuts: 0207 27 100 boneless: 0207 27 100 1 according to the order, described in the 0207 27 100 9 other 80 with bone in: 0207 27 200 halves and quarters: 0207 27 200 1 according to the order, described in the 0207 27 200 9 other

0207 27 300 whole wings, with or without tips: 0207 27 300 1 according to the order, described in the 0207 27 300 9 other 0207 27 400 backs, necks, backs with necks attached, rumps and wing tips: 0207 27 400 1 according to the order, described in the 0207 27 400 9 other 0207 27 500 breasts and cuts thereof: 0207 27 500 1 according to the order, described in the 0207 27 500 9 other legs and cuts thereof: 0207 27 600 drumsticks and cuts thereof: 0207 27 600 1 according to the order, described in the Additional Note 4 of the Customs Union (CU) 0207 27 600 9 other 0207 27 700 other: 0207 27 700 1 according to the order, described in the Additional Note 4 of the Customs Union (CU) 0207 27 700 9 other 0207 27 800 other: 0207 27 800 1 according to the order, described in the 0207 27 800 9 other offal: 0207 27 910 livers:

0207 27 910 1 according to the order, described in the 0207 27 910 9 other 0207 27 990 other: 0207 27 990 1 according to the order, described in the 0207 27 990 9 other Ducks: 0207 41 not divided into pieces, fresh or chilled: 0207 41 200 picked, bleeding, without guts but not eviscerated with head and shank, respresented as 85% ducks: 0207 41 200 1 according to the order, described in the 0207 41 200 9 other 0207 41 300 picked and eviscerated, without head, shank, neck, heart, liver and gizzard, represented as 70% turkey's carcass: 0207 41 300 1 according to the order, described in the 0207 41 300 9 other 0207 41 800 picked and eviscerated, without head, shank, neck, heart, liver and gizzard, represented as 63% turkey's carcass or in any other dressing: 0207 41 800 1 according to the order, described in the 0207 41 800 9 other 0207 42 not divided into pieces, frozen:

0207 42 300 picked and eviscerated, without head, shank, neck, heart, liver and gizzard, represented as 70% turkey's carcass: 0207 42 300 1 according to the order, described in the 0207 42 300 9 other 0207 42 800 picked and eviscerated, without head, shank, neck, heart, liver and gizzard, represented as 63% turkey's carcass or in any other dressing: 0207 42 800 1 according to the order, described in the 0207 42 800 9 other 0207 43 000 fatty liver, fresh or chilled: 0207 43 000 1 according to the order, described in the 0207 43 000 9 other 0207 44 other, fresh or chilled: parts of carcass: 0207 44 100 boned meat: 0207 44 100 1 according to the order, described in the 0207 44 100 9 other boneless meat: 0207 44 210 halves or quarters: 0207 44 210 1 according to the order, described in the 0207 44 210 9 other 0207 44 310 wing with or without wing tip:

0207 44 310 1 according to the order, described in the 0207 44 310 9 other 0207 44 410 backs, necks, backs and necks, rump and wing tips: 0207 44 410 1 according to the order, described in the 0207 44 410 9 other 0207 44 510 breasts and parts: 0207 44 510 1 according to the order, described in the 0207 44 510 9 other 0207 44 610 legs and pieces: 0207 44 610 1 according to the order, described in the 0207 44 610 9 other 0207 44 710 палетоты: 0207 44 710 1 according to the order, described in the 0207 44 710 9 other 0207 44 810 other: 0207 44 810 1 according to the order, described in the 0207 44 810 9 other byproducts: 0207 44 910 liver, except fatty liver: 0207 44 910 1 according to the order, described in the

0207 44 910 9 other 0207 44 990 other: 0207 44 990 1 according to the order, described in the 0207 44 990 9 other 0207 45 other, frozen: parts of carcass: 0207 45 100 boned meat: 0207 45 100 1 according to the order, described in the 0207 45 100 9 other boneless meat: 0207 45 210 halves or quarters: 0207 45 210 1 according to the order, described in the 0207 45 210 9 other 0207 45 310 wing with or without wing tip: 0207 45 310 1 according to the order, described in the 0207 45 310 9 other 0207 45 410 backs, necks, backs and necks, rump and wing tips: 0207 45 410 1 according to the order, described in the 0207 45 410 9 other 0207 45 510 breasts and parts: 0207 45 510 1 according to the order, described in the

0207 45 510 9 other 0207 45 610 legs and pieces: 0207 45 610 1 according to the order, described in the 0207 45 610 9 other 0207 45 710 палетоты: 0207 45 710 1 according to the order, described in the 0207 45 710 9 other 0207 45 810 other: 0207 45 810 1 according to the order, described in the 0207 45 810 9 other byproducts: liver: 0207 45 930 fatty liver: 0207 45 930 1 according to the order, described in the 0207 45 930 9 other 0207 45 950 other: 0207 45 950 1 according to the order, described in the 0207 45 950 9 other 0207 45 990 other: 0207 45 990 1 according to the order, described in the 0207 45 990 9 other of goose:

0207 51 not divided into pieces, fresh or chilled: 0207 51 100 picked and eviscerated, without head, shank, neck, heart, liver and gizzard, represented as 82% goose: 0207 51 100 1 according to the order, described in the 0207 51 100 9 other 0207 51 900 picked and eviscerated, with/without head, shank, heart and gizzard, represented as 75% goose carcass or in any other dressing: 0207 51 900 1 according to the order, described in the 0207 51 900 9 other 0207 52 not divided into pieces, frozen: 0207 52 100 picked and eviscerated, without head, shank, neck, heart, liver and gizzard, represented as 82% goose: 0207 52 100 1 according to the order, described in the 0207 52 100 9 other 0207 52 900 picked and eviscerated, with/without head, shank, heart and gizzard, represented as 75% tgoose carcass or in any other dressing: 0207 52 900 1 according to the order, described in the 0207 52 900 9 other 0207 53 000 fatty liver, fresh or chilled: 0207 53 000 1 according to the order, described in the 0207 53 000 9 other 0207 54 other, fresh or chilled: