MEAT AND EDIBLE MEAT OFFAL

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 0201 10 and 0202 10: 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 0201 10 and 0202 10: 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 0201 2020 and 0202 2010: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 0201 2030 and 0202 2030: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 0201 2030 and 0202 2030: 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

(f) unseparated hindquarters, for the purposes subheadings 0201 2050 and 0202 2050: 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 0201 2050 and 0202 2050: 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 0202 3050: 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 0202 3050: 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 0203 1110 and 0203 2110: 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 0203 1211, 0203 2211, 0210 1111 and 0210 1131: 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 0203 1911, 0203 2911, 0210 1930 and 0210 1960: 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 0203 1219, 0203 2219, 0210 1119 and 0210 1139: 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 0203 1913, 0203 2913, 0210 1940 and 0210 1970: 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

(f) bellies, for the purposes subheadings 0203 1915,0203 2915, 0210 1211 and 0210 1219: 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 0210 1910: 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 0210 1910: the bacon side without the ham, whether or not boned; (ij) three-quarter sides, for the purposes subheading 0210 1920: the bacon side without the fore-end, whether or not boned; (k) middles, for the purposes subheading 0210 1920: 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 0210 1111, 0210 1119, 0210 1131, 0210 1139, 0210 1930 and 0210 1960 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 0206 4900 and 0210 9949 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 0203 1955, 0203 2955, 0210 1951 or 0210 1981, as the case may be. D. For the purposes subheadings and 0209 10 19, 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 0210 11 31, 0210 11 39, 0210 12 19 and 0210 19 60 to 0210 19 89, 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 937-1978. 3. A. For the purposes heading 0204, the following expressions shall have the meanings hereunder assigned to them: (a) carcasses, for the purposes subheadings 0204 10, 0204 21, 0204 30, 0204 41, 0204 5011 and 0204 5051: 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

(b) half-carcasses, for the purposes subheadings 0204 10, 0204 21, 0204 30, 0204 41, 0204 5011 and 0204 5051: 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 0204 2210, 0204 4210, 0204 5013 and 0204 5053: 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 0204 2210, 0204 4210, 0204 5013 and 0204 5053: 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 0204 2230, 0204 4230, 0204 5015 and 0204 5055: 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 0204 2230, 0204 4230, 0204 5015 and 0204 5055: 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 0204 2250, 0204 4250, 0204 5019 and 0204 5059: 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 0204 2250, 0204 4250, 0204 5019 and 0204 5059: 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 0207 1320 to 0207 1360, 0207 1420 to 0207 1460, 0207 2620 to 0207 2670, 0207 2720 to 0207 2770, 02074421 to 0207 4461,0207 4521to 0207 4561,0207 5421 to0207 5461,0207 5521 to 0207 5561 and 0207 6021 to 0207 6061: the cuts specified therein, including all bones. Poultry cuts as referred to in (a) which have been partly boned shall fall in subheading 0207 1370, 0207 1470, 0207 2680, 0207 2780,0207 4471,0207 4481,02074571,0207 4581,0207 5481,0207 5571,0207 5581 and 0207 6081; (b) halves, for the purposes subheadings 0207 1320, 0207 1420, 0207 2620, 0207 2720, 02074421, 0207 4521, 0207 5421, 0207 5521, and 0207 6021:halves poultry carcasses, obtained by a longitudinal cut in a plane along the sternum and the backbone; (c) quarters, for the purposes subheadings 0207 13 20, 0207 14 20, 0207 26 20, 0207 27 20, 0207 44 21,, 0207 45 21,, 0207 54 21,, 0207 55 21, and, 0207 60 21: leg quarters or breast quarters, obtained by a transversal cut a half; (d) whole wings, with or without tips, for the purposes subheadings 0207 13 30, 0207 14 30, 0207 26 30, 0207 27 30,,0207 44 31, 0207 45 31, 0207 54 31, 0207 55 31 and,0207 60 31: 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 0207 13 50, 0207 14 50, 0207 26 50, 0207 27 50,0207 44 51, 0207 54 51, 0207 55 51 and,0207 60 51: poultry cuts, consisting the sternum and the ribs distributed on both sides it, together with the surrounding musculature; (f) legs, for the purposes subheadings 0207 13 60, 0207 14 60,0207 44 61, 0207 45 61, 0207 54 61, 0207 55 61 and,0207 60 61: poultry cuts consisting the femur, tibia and fibula, together with the surrounding musculature. The two cuts must have been made at the joints 4

(g) turkey drumsticks, for the purposes subheadings 0207 26 60 and 0207 27 60: 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 0207 2670 and 0207 2770: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,0207 44 71, 0207 45 71, 0207 54 71 and,0207 55 71: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 0210 11 to 0210 93, 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 0210 99 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

Preferential rates 0201 Meat bovine animals, fresh or chilled: 0201 1000 00 - Carcasses and half-carcasses - VET VET 10 CEFTA : 0 / MSA : 4 18-0201 20 - Other cuts with bone in: 0201 2020 00 - - Compensated quarters - VET VET 10 CEFTA : 0 / MSA : 4 18-0201 2030 00 - - Unseparated or separated forequarters - VET VET 10 CEFTA : 0 / MSA : 4 18-0201 2050 00 - - Unseparated or separated hindquarters - VET VET 10 CEFTA : 0 / MSA : 4 18-0201 2090 00 - - Other - VET VET 10 CEFTA : 0 / MSA : 4 18-0201 3000 00 - Boneless - VET VET 10 CEFTA : 0 / MSA : 4 18-0202 Meat bovine animals, frozen: 0202 1000 00 - Carcasses and half-carcasses - VET VET 10 CEFTA : 0 / MSA : 4 18-0202 20 - Other cuts with bone in: 0202 2010 00 - - Compensated quarters 0202 2030 00 - - Unseparated or separated forequarters - VET VET 10 CEFTA : 0 / MSA : 4 18-0202 2050 00 - - Unseparated or separated hindquarters 0202 2090 00 - - Other - VET VET 10 CEFTA : 0 / MSA : 4 18-0202 30 - Boneless: 0202 3010 00 - - Forequarters, whole or cut into a maximum five pieces, each - VET VET 10 CEFTA : 0 / MSA : 4 18 - 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 0202 3050 00 - - Crop, chuck- and- blade and brisket cuts - VET VET 10 CEFTA : 0 / MSA : 4 18-0202 3090 00 - - Other - VET VET 10 CEFTA : 0 / MSA : 4 18-0203 Meat swine, fresh, chilled or frozen: - Fresh or chilled: 0203 11 - - Carcasses and half-carcasses: 0203 1110 00 - - - domestic swine 0203 1190 00 - - - Other 0203 12 - - Hams, shoulders and cuts there, with bone in: - - - domestic swine: 0203 1211 00 - - - - Hams and cuts there 6

Preferential rates 0203 1219 00 - - - - Shoulders and cuts there 0203 1290 00 - - - Other 0203 19 - - Other: - - - domestic swine: 0203 1911 00 - - - - Fore-ends and cuts there 0203 1913 00 - - - - Loins and cuts there, with bone in 0203 1915 00 - - - - Bellies (streaky) and cuts there - - - - Other: 0203 1955 00 - - - - - Boneless 0203 1959 00 - - - - - Other 0203 1990 00 - - - Other - Frozen: 0203 21 - - Carcasses and half-carcasses: 0203 2110 00 - - - domestic swine 0203 2190 00 - - - Other 0203 22 - - Hams, shoulders and cuts there, with bone in: - - - domestic swine: 0203 2211 00 - - - - Hams and cuts there 0203 2219 00 - - - - Shoulders and cuts there 0203 2290 00 - - - Other 0203 29 - - Other: - - - domestic swine: 0203 2911 00 - - - - Fore-ends and cuts there 0203 2913 00 - - - - Loins and cuts there, with bone in 0203 2915 00 - - - - Bellies (streaky) and cuts there - - - - Other: 0203 2955 00 - - - - - Boneless 0203 2959 00 - - - - - Other 0203 2990 00 - - - Other 0204 Meat sheep or goats, fresh, chilled or frozen: 0204 1000 00 - Carcasses and half-carcasses lamb, fresh or chilled - Other meat sheep, fresh or chilled: 0204 2100 00 - - Carcasses and half-carcasses 0204 22 - - Other cuts with bone in: 0204 2210 00 - - - Short forequarters 0204 2230 00 - - - Chines and/or best ends 0204 2250 00 - - - Legs 0204 2290 00 - - - Other 0204 2300 00 - - Boneless 7

Preferential rates 0204 3000 00 - Carcasses and half-carcasses lamb, frozen - Other meat sheep, frozen: 0204 4100 00 - - Carcasses and half-carcasses 0204 42 - - Other cuts with bone in: 0204 4210 00 - - - Short forequarters 0204 4230 00 - - - Chines and/or best ends 0204 4250 00 - - - Legs 0204 4290 00 - - - Other 0204 43 - - Boneless: 0204 4310 00 - - - lamb 0204 4390 00 - - - Other 0204 50 - Meat goats: - - Fresh or chilled: 0204 5011 00 - - - Carcasses and half-carcasses 0204 5013 00 - - - Short forequarters 0204 5015 00 - - - Chines and/or best ends 0204 5019 00 - - - Legs - - - Other: 0204 5031 00 - - - - Cuts with bone in 0204 5039 00 - - - - Boneless cuts - - Frozen: 0204 5051 00 - - - Carcasses and half-carcasses 0204 5053 00 - - - Short forequarters 0204 5055 00 - - - Chines and/or best ends 0204 5059 00 - - - Legs - - - Other: 0204 5071 00 - - - - Cuts with bone in 0204 5079 00 - - - - Boneless cuts 0205 00 Meat horses, asses, mules or hinnies, fresh, chilled or frozen: 0205 0020 00 - Fresh or chilled 0205 0080 00 - Frozen 0206 Edible fal bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen: 8

Preferential rates 0206 10 - bovine animals, fresh or chilled: 0206 1010 00 - - For the manufacture pharmaceutical products - - Other: 0206 1095 00 - - - Thick skirt and thin skirt 0206 1098 00 - - - Other - bovine animals, frozen: 0206 2100 00 - - Tongues 0206 2200 00 - - Livers 0206 29 - - Other: 0206 2910 00 - - - For the manufacture pharmaceutical products - VET VET 10 CEFTA : 0 / MSA : 4 18 - - - - Other: 0206 2991 00 - - - - Thick skirt and thin skirt - VET VET 10 CEFTA : 0 / MSA : 4 18-0206 2999 00 - - - - Other - VET VET 10 CEFTA : 0 / MSA : 4 18-0206 3000 00 - swine, fresh or chilled - swine, frozen: 0206 4100 00 - - Livers 0206 4900 00 - - Other 0206 80 - Other, fresh or chilled: 0206 8010 00 - - For the manufacture pharmaceutical products - - Other: 0206 8091 00 - - - horses, asses, mules and hinnies 0206 8099 00 - - - sheep and goats 0206 90 - Other, frozen: 0206 9010 00 - - For the manufacture pharmaceutical products - - Other: 0206 9091 00 - - - horses, asses, mules and hinnies 0206 9099 00 - - - sheep and goats 0207 Meat and edible fal, the poultry heading No 0105, fresh, chilled or frozen: - fowls the species Gallus domesticus: 0207 11 - - Not cut in pieces, fresh or chilled: 0207 1110 00 - - - Plucked and gutted, with heads and feet, known as "83 % chickens" 9

0207 1130 00 - - - Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "70 % chickens" 0207 1190 00 - - - Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "65 % chickens", or otherwise presented 0207 12 - - Not cut into pieces, frozen: 0207 1210 00 - - - Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "70 % chickens" 0207 1290 00 - - - 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 : 4 18 - - VET VET 10 CEFTA : 0 / MSA : 4 18-0207 13 - - Cuts and fal, fresh or chilled: 0207 1310 00 - - - - Boneless 0207 1320 00 - - - - - Halves or quarters 0207 1330 00 - - - - - Whole wings, with or without tips 0207 1340 00 - - - - - Backs, necks, backs with necks attached, rumps and wing tips 0207 1350 00 - - - - - Breasts and cuts there - VET VET 10 CEFTA : 0 / MSA : 4 18-0207 1360 00 - - - - - Legs and cuts there - VET VET 10 CEFTA : 0 / MSA : 4 18-0207 1370 00 - - - - - Other - VET VET 10 CEFTA : 0 / MSA : 4 18 - - - - fal: 0207 1391 00 - - - - Livers - VET VET 10 CEFTA : 0 / MSA : 4 18-0207 1399 00 - - - - Other - VET VET 10 CEFTA : 0 / MSA : 4 18-0207 14 - - Cuts and fal, frozen: 0207 1410 00 - - - - Boneless - VET VET 10 CEFTA : 0 / MSA : 7 18-0207 1420 00 - - - - - Halves or quarters - VET VET 10 CEFTA : 0 / MSA : 4 18-0207 1430 00 - - - - - Whole wings, with or without tips - VET VET 10 CEFTA : 0 / MSA : 4 18-0207 1440 00 - - - - - Backs, necks, backs with necks attached, rumps and wing tips 0207 1450 00 - - - - - Breasts and cuts there - VET VET 10 CEFTA : 0 / MSA : 7 18-0207 1460 00 - - - - - Legs and cuts there - VET VET 10 CEFTA : 0 / MSA : 7 18-0207 1470 00 - - - - - Other - VET VET 10 CEFTA : 0 / MSA : 7 18 - - - - fal: 0207 1491 00 - - - - Livers - VET VET 10 CEFTA : 0 / MSA : 7 18-0207 1499 00 - - - - Other - VET VET 10 CEFTA : 0 / MSA : 7 18 - - turkeys: 10

Preferential rates 0207 24 - - Not cut in pieces, fresh or chilled: 0207 2410 00 - - - Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "80 % turkeys" 0207 2490 00 - - - Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "73 % turkeys", or otherwise presented 0207 25 - - Not cut in pieces, frozen: 0207 2510 00 - - - Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "80 % turkeys" 0207 2590 00 - - - Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "73 % turkeys", or otherwise presented 0207 26 - - Cuts and fal, fresh or chilled: 0207 2610 00 - - - - Boneless 0207 2620 00 - - - - - Halves or quarters 0207 2630 00 - - - - - Whole wings, with or without tips 0207 2640 00 - - - - - Backs, necks, backs with necks attached, rumps and wing tips 0207 2650 00 - - - - - Breasts and cuts there - - - - - Legs and cuts there: 0207 2660 00 - - - - - - Drumsticks and cuts drumsticks 0207 2670 00 - - - - - - Other 0207 2680 00 - - - - - Other - - - fal: 0207 2691 00 - - - - Livers 0207 2699 00 - - - - Other 0207 27 - - Cuts and fal, frozen: 0207 2710 00 - - - - Boneless 0207 2720 00 - - - - - Halves or quarters 0207 2730 00 - - - - - Whole wings, with or without tips 0207 2740 00 - - - - - Backs, necks, backs with necks attached, rumps and wing tips - VET VET 10 CEFTA : 0 / MSA : 6 18-0207 2750 00 - - - - - Breasts and cuts there - - - - - Legs and cuts there: 0207 2760 00 - - - - - - Drumsticks and cuts there - VET VET 10 CEFTA : 0 / MSA : 4 18-0207 2770 00 - - - - - - Other 0207 2780 00 - - - - - Other - VET VET 10 CEFTA : 0 / MSA : 4 18 - - - - fal: 0207 2791 00 - - - - Livers 0207 2799 00 - - - - Other 11

Preferential rates - ducks: 0207 41 - - Not cut in pieces, fresh or chilled: 0207 4120 00 - - - Plucked, bled, gutted but not drawn, with heads and feet, known as "85 % ducks" 0207 4130 00 - - - Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "70 % ducks" 0207 4180 00 - - - Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "63 % ducks", or otherwise presented 0207 42 - - Not cut into pieces, frozen: 0207 4230 00 - - - Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as "70 % ducks" 0207 4280 00 - - - Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as "63 % ducks", or otherwise presented 0207 4300 00 - - Fatty livers, fresh or chilled: 0207 44 - - Other, fresh or chilled: 0207 4410 00 - - - - Boneless 0207 4421 00 - - - - - Halves or quarters 0207 4431 00 - - - - - Whole wings, with or without tips 0207 4441 00 - - - - - Backs, necks, backs with necks attached, rumps and wing tips 0207 4451 00 - - - - - Breasts and cuts there 0207 4461 00 - - - - - Legs and cuts there 0207 4471 00 - - - - - Goose or duck paletots 0207 4481 00 - - - - - Other - - - fal: 0207 4491 00 - - - - Livers, other than fatty livers 0207 4499 00 - - - - Other 0207 45 - - Other, frozen: 0207 4510 00 - - - - Boneless 0207 4521 00 - - - - - Halves or quarters 0207 4531 00 - - - - - Whole wings, with or without tips 0207 4541 00 - - - - - Backs, necks, backs with necks attached, rumps and wing tips 0207 4551 00 - - - - - Breasts and cuts there 12

13 Preferential rates 0207 4561 00 - - - - - Legs and cuts there 0207 4571 00 - - - - - Paletots 0207 4581 00 - - - - - Other - - - fal: - - - - Livers: 0207 4593 00 - - - - - Fatty livers 0207 4595 00 - - - - - Other 0207 4599 00 - - - - Other - geese: 0207 51 - - Not cut in pieces,fresh or chilled: - - - Plucked, bled, not drawn, with heads and feet, known as 82 % geese 0207 5110 00 0207 5190 00 - - - Plucked and drawn, without heads and feet, with or without hearts and gizzards, knownas 75 % geese, or otherwise presented 0207 52 - - Not cut in pieces,frozen: 0207 5210 00 - - - Plucked, bled, not drawn, with heads and feet, known as 82 % geese 0207 5290 00 - - - Plucked and drawn, without heads and feet, with or without hearts and gizzards, knownas 75 % geese, or otherwise presented 0207 5300 00 - - Fatty livers, fresh or chilled 0207 54 - - Other fresh or chilled: 0207 5410 00 - - - - Boneless 0207 5421 00 - - - - - Halves or quarters 0207 5431 00 - - - - - Wole wings,with or without tips 0207 5441 00 - - - - - Backs, necks, backs with necks attached, rumps and wing-tips 0207 5451 00 - - - - - Breasts and cuts there 0207 5461 00 - - - - - Legs and cuts there 0207 5471 00 - - - - - Paletots 0207 5481 00 - - - - - Other - - -fal: 0207 5491 00 - - - - Livers other than fatty livers 0207 5499 00 - - - - Other 0207 55 - - Other frozen: 0207 5510 00 - - - - Boneless 0207 5521 00 - - - - - Halves or quarters 0207 5531 00 - - - - - Wole wings,with or without tips 0207 5541 00 - - - - - Backs, necks, backs with necks attached, rumps and wing-tips 0207 5551 00 - - - - - Breasts and cuts there 0207 5561 00 - - - - - Legs and cuts there 0207 5571 00 - - - - - Paletots 0207 5581 00 - - - - - Other - - - fal:

Preferential rates - - - - Livers: 0207 5593 00 - - - - - Fetty livers 0207 5595 00 - - - - - Other 0207 5599 00 - - - - Other 0207 60 - guinea fowls: 0207 6005 00 - - Not cut in pieces, fresh, chilled or frozen - - Other, fresh, chilled or frozen: 02076010 00 - - - - Boneles 0207 6021 00 - - - - - Halves or quarters 0207 6031 00 - - - - - Wole wings,with or without tips 0207 6041 00 - - - - - Backs, necks, backs with necks attached, rumps and wing-tips 0207 6051 00 - - - - - Breasts and cuts there 0207 6061 00 - - - - - Legs and cuts there 0207 6081 00 - - - - -Other - - - fal: 0207 6091 00 - - - - Livers 0207 6099 00 - - - - Other 0208 Other meat and edible meat fal, fresh, chilled or frozen: 0208 10 - rabbits or hares: 0208 1010 00 - - domestic rabbits 0208 1090 00 - - Other 0208 3000 00 - primates 0208 40 - whales, dolphins and porpoises (mammals the order Cetacea); manatees and dugongs (mammals the order Sirenia); seals, sea lions and walruses (mammals the suborder Pinnipedia): 0208 4010 00 - - Whale meat 0208 4020 00 - - Seal meat 0208 4080 00 - - Other 0208 5000 00 - reptiles (including snakes and turtles) 0208 6000 00 - camels and other camelids(camelidae) 0208 90 - Other: 0208 9010 00 - - domestic pigeons 0208 9030 00 - - game, other than rabbits or hares 0208 9060 00 - - reindeer 0208 9070 00 - - Frogs' legs 0208 9098 00 - - Other 14

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: 0209 10 - pigs: - - Subcutaneous pig fat: 0209 1011 00 - - - Fresh, chilled, frozen, salted or in brine 0209 1019 00 - - - Dried or smoked 0209 1090 00 - Pig fat, other than that subheading 0209 10 11 or 0209 10 19 0209 9000 00 - Other 0210 Meat and edible meat fal, salted, in brine, dried or smoked; edible flours and meals meat or meat fal: - Meat swine: 0210 11 - - Hams, shoulders and cuts there, with bone in: - - - domestic swine: - - - - Salted or in brine: 0210 1111 00 - - - - - Hams and cuts there 0210 1119 00 - - - - - Shoulders and cuts there - - - - Dried or smoked: 0210 1131 00 - - - - - Hams and cuts there 0210 1139 00 - - - - - Shoulders and cuts there 0210 1190 00 - - - Other 0210 12 - - Bellies (streaky) and cuts there: - - - domestic swine: 0210 1211 00 - - - - Salted or in brine 0210 1219 00 - - - - Dried or smoked 0210 1290 00 - - - Other 0210 19 - - Other: - - - domestic swine: - - - - Salted or in brine: 0210 1910 00 - - - - - Bacon sides or spencers 0210 1920 00 - - - - - Three-quarter sides or middles 0210 1930 00 - - - - - Fore-ends and cuts there 15

Preferential rates 0210 1940 00 - - - - - Loins and cuts there 0210 1950 00 - - - - - Other - - - - Dried or smoked: 0210 1960 00 - - - - - Fore-ends and cuts there 0210 1970 00 - - - - - Loins and cuts there - - - - - Other: 0210 1981 00 - - - - - - Boneless 0210 1989 00 - - - - - - Other 0210 1990 00 - - - Other 0210 20 - Meat bovine animals: 0210 2010 00 - - With bone in 0210 2090 00 - - Boneless - Other, including edible flours and meals meat or meat fal: 0210 9100 00 - - primates 0210 92 - - whales, dolphins and porpoises (mammals the order Cetacea); manatees and dugongs (mammals the order Sirenia); seals, sea lions and walruses (mammals the suborder Pinnipedia): 0210 9210 00 - - - whales, dolphins and porpoises (mammals the order Cetacea); manatees and dugongs (mammals the order Sirenia) - - - Other: 0210 9291 00 - - - - Meat 0210 9292 00 - - - - fal 0210 9299 00 - - - - Edible flours and meals meat or meat fal 0210 9300 00 - - reptiles (including snakes and turtles) 0210 99 - - Other: - - - Meat: 0210 9910 00 - - - - Horsemeat, salted, in brine or dried - - - - sheep and goats: 0210 9921 00 - - - - - With bone in 0210 9929 00 - - - - - Boneless 0210 9931 00 - - - - reindeer 0210 9939 00 - - - - Other - - - fal: - - - - domestic swine: 0210 9941 00 - - - - - Livers 0210 9949 00 - - - - - Other 16

Preferential rates - - - - bovine animals: 0210 9951 00 - - - - - Thick skirt and thin skirt 0210 9959 00 - - - - - Other - - - - Other: - - - - - Poultry liver: 0210 9971 00 - - - - - - Fatty livers geese or ducks, salted or in brine 0210 9979 00 - - - - - - Other 0210 9985 00 - - - - - Other 0210 9990 00 - - - Edible flours and meals meat or meat fal 17