02
MEAT AND EDIBLE MEAT OFFAL
0201
Meat of bovine animals, fresh or chilled
0201 10
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Carcases and half-carcases
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·
Other
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·
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Carcases of a weight of 180|kg or more but not exceeding 300|kg and half-carcases, of a weight of 90|kg or more but not exceeding 150|kg, with a low degree of ossification of the cartilages (in particular those of the symphysis pubis and the vertebral apophyses), the meat of which is a light pink colour and the fat of which, of extremely fine structure, is white to light yellow in colour
0201 10 00 92
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·
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Of bison
0201 10 00 94
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·
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Other
0201 20
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Other cuts with bone in
0201 20 20
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'Compensated' quarters
·
·
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Other
·
·
·
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"Compensated" quarters, of a weight of 90|kg or more but not exceeding 150|kg, with a low degree of ossification of the cartilages (in particular those of the symphysis pubis and the vertebral apophyses), the meat of which is a light pink colour and the fat of which, of extremely fine structure, is white to light yellow in colour
0201 20 20 92
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·
·
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Of bison
0201 20 20 94
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·
·
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Other
0201 20 30
·
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Unseparated or separated forequarters
·
·
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Other
·
·
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·
Separated forequarters of a weight of 45|kg or more but not exceeding|75|kg, with a low degree of ossification of the cartilages (in particular those of the vertebral apophyses), the meat of which is a light pink colour and the fat of which, of extremely fine structure, is white to light yellow in colour
0201 20 30 92
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·
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Of bison
0201 20 30 94
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·
·
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Other
0201 20 50
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Unseparated or separated hindquarters
·
·
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Other
·
·
·
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Separated hindquarters of a weight of 45|kg or more but not exceeding 75|kg (38|kg or more but not exceeding 68|kg in the case of "Pistola" cuts), with a low degree of ossification of the cartilages (more especially those of the vertebral apophyses), the meat of which is a light pink colour and the fat of which, of extremely fine structure, is white to light yellow in colour
0201 20 50 92
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·
·
·
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Of bison
0201 20 50 94
·
·
·
·
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Other
0201 20 90
·
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Other
0201 30
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Boneless
·
·
Other
0201 30 00 90
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·
·
Other
0202
Meat of bovine animals, frozen
0202 10
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Carcases and half-carcases
0202 20
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Other cuts with bone in
0202 20 10
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'Compensated' quarters
0202 20 30
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Unseparated or separated forequarters
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·
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Other
·
·
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Intended for processing
·
·
·
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For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products)
0202 20 30 81
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·
·
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Of bison
0202 20 30 82
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·
·
·
·
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Other
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·
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For the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products)
0202 20 30 83
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·
·
·
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Of bison
0202 20 30 84
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·
·
·
·
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Other
0202 20 50
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Unseparated or separated hindquarters
0202 20 90
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Other
0202 30
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Boneless
0202 30 10
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·
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
·
·
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Other
·
·
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Intended for processing
·
·
·
·
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For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products)
0202 30 10 81
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·
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Of bison
0202 30 10 82
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·
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Other
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For the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products)
0202 30 10 83
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·
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Of bison
0202 30 10 84
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·
·
·
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Other
0202 30 50
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Crop, chuck-and-blade and brisket cuts
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·
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Other
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·
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Intended for processing
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·
·
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For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products)
0202 30 50 81
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·
·
·
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Of bison
0202 30 50 82
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·
·
·
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Other
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For the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products)
0202 30 50 83
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·
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Of bison
0202 30 50 84
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·
·
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Other
0202 30 90
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Other
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Other
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·
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·
Buffalo meat
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·
·
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Intended for processing
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·
·
·
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For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products)
0202 30 90 41
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·
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Of bison
0202 30 90 42
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·
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·
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Other
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For the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products)
0202 30 90 43
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·
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Of bison
0202 30 90 44
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·
·
·
·
·
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Other
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·
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Other
·
·
·
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·
Intended for processing
0202 30 90 70
·
·
·
·
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·
For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products)
0202 30 90 75
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·
·
·
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·
For the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products)
0202 30 90 80
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·
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·
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Other
0202 30 90 90
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·
·
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Other
0203
Meat of swine, fresh, chilled or frozen
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Fresh or chilled
0203 11
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·
Carcases and half-carcases
0203 11 10 00
·
·
·
Of domestic swine
0203 11 90 00
·
·
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Other
0203 12
·
·
Hams, shoulders and cuts thereof, with bone in
·
·
·
Of domestic swine
0203 12 11 00
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·
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·
Hams and cuts thereof
0203 12 19 00
·
·
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·
Shoulders and cuts thereof
0203 12 90 00
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·
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Other
0203 19
·
·
Other
·
·
·
Of domestic swine
0203 19 11 00
·
·
·
·
Fore-ends and cuts thereof
0203 19 13 00
·
·
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·
Loins and cuts thereof, with bone in
0203 19 15 00
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·
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·
Bellies (streaky) and cuts thereof
·
·
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Other
0203 19 55
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·
·
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·
Boneless
0203 19 55 10
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·
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Tenderloin, presented separately
·
·
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Loins and cuts thereof, excluding tenderloin presented separately
0203 19 55 15
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·
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Loins
0203 19 55 25
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·
·
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Cuts
0203 19 55 30
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·
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Ham and cuts of ham
0203 19 55 90
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·
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Other
0203 19 59 00
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·
·
·
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Other
0203 19 90 00
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·
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Other
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Frozen
0203 21
·
·
Carcases and half-carcases
0203 21 10 00
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·
·
Of domestic swine
0203 21 90 00
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·
·
Other
0203 22
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·
Hams, shoulders and cuts thereof, with bone in
·
·
·
Of domestic swine
0203 22 11 00
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·
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·
Hams and cuts thereof
0203 22 19 00
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·
·
·
Shoulders and cuts thereof
0203 22 90 00
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·
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Other
0203 29
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Other
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·
Of domestic swine
0203 29 11 00
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·
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Fore-ends and cuts thereof
0203 29 13 00
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·
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Loins and cuts thereof, with bone in
0203 29 15 00
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·
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Bellies (streaky) and cuts thereof
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·
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Other
0203 29 55
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·
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Boneless
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Loins and cuts thereof, excluding tenderloin presented separately
0203 29 55 20
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Loins
0203 29 55 30
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Cuts
0203 29 59 00
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Other
0203 29 90 00
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Other
0204
Meat of sheep or goats, fresh, chilled or frozen
0204 10
·
Carcases and half-carcases of lamb, fresh or chilled
0204 10 00 10
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·
Of domestic lamb
0204 10 00 90
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·
Other
·
Other meat of sheep, fresh or chilled
0204 21
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·
Carcases and half-carcases
0204 21 00 10
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·
·
Of domestic sheep
0204 21 00 90
·
·
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Other
0204 22
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·
Other cuts with bone in
0204 22 10
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·
·
Short forequarters
0204 22 10 10
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·
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Of domestic sheep
0204 22 10 90
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·
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Other
0204 22 30
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·
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Chines and/or best ends
0204 22 30 10
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·
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Of domestic sheep
0204 22 30 90
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·
·
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Other
0204 23
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·
Boneless
0204 30
·
Carcases and half-carcases of lamb, frozen
0204 30 00 10
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·
Of domestic lamb
0204 30 00 90
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·
Other
·
Other meat of sheep, frozen
0204 41
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·
Carcases and half-carcases
0204 41 00 10
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·
·
Of domestic sheep
0204 41 00 90
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·
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Other
0204 42
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·
Other cuts with bone in
0204 42 10
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·
Short forequarters
0204 42 10 10
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·
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Of domestic sheep
0204 42 10 90
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·
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Other
0204 42 30
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Chines and/or best ends
0204 42 30 10
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·
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·
Of domestic sheep
0204 42 30 90
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·
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Other
0204 43
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·
Boneless
0204 50
·
Meat of goats
·
·
Fresh or chilled
0204 50 11 00
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·
·
Carcases and half-carcases
0204 50 13 00
·
·
·
Short forequarters
0204 50 15 00
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·
Chines and/or best ends
0204 50 19 00
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·
Legs
·
·
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Other
0204 50 31 00
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·
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·
Cuts with bone in
0204 50 39
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·
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·
Boneless cuts
0204 50 39 10
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·
·
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·
Goatmeat of kid
0204 50 39 90
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·
·
·
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Other
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·
Frozen
0204 50 51 00
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·
Carcases and half-carcases
0204 50 53 00
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·
Short forequarters
0204 50 55 00
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·
Chines and/or best ends
0204 50 59 00
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Legs
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Other
0204 50 71 00
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·
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·
Cuts with bone in
0204 50 79
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·
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·
Boneless cuts
0204 50 79 10
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·
·
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·
Goatmeat of kid
0204 50 79 90
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·
·
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Other
0205
Meat of horses, asses, mules or hinnies, fresh, chilled or frozen
0205 00 20 00
·
Fresh or chilled
0205 00 80 00
·
Frozen
0206
Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen
0206 10
·
Of bovine animals, fresh or chilled
0206 10 10 00
·
·
For the manufacture of pharmaceutical products
·
Of bovine animals, frozen
0206 21 00 00
·
·
Tongues
0206 22 00 00
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·
Livers
0206 29
·
·
Other
0206 29 10 00
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·
For the manufacture of pharmaceutical products
·
·
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Other
0206 29 91
·
·
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·
Thick skirt and thin skirt
·
·
·
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·
Of high quality
·
·
·
·
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·
Thin skirt, whole
0206 29 91 11
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·
·
·
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Of bison
0206 29 91 15
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·
·
·
·
·
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Other
·
·
·
·
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Other
·
·
·
·
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·
Thin skirt, whole
·
·
·
·
·
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·
Intended for processing
·
·
·
·
·
·
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·
For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products)
0206 29 91 33
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·
·
·
·
·
·
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Of bison
0206 29 91 35
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·
·
·
·
·
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Other
·
·
·
·
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For the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products)
0206 29 91 37
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·
·
·
·
·
·
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Of bison
0206 29 91 38
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·
·
·
·
·
·
·
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Other
·
·
·
·
·
·
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Other
0206 29 91 41
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·
·
·
·
·
·
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Of bison
0206 29 91 42
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·
·
·
·
·
·
·
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Other
·
·
·
·
·
·
Other
·
·
·
·
·
·
·
Intended for processing
·
·
·
·
·
·
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·
For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products)
0206 29 91 51
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·
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·
·
·
·
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Of bison
0206 29 91 59
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·
·
·
·
·
·
·
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Other
·
·
·
·
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For the manufacture of other products than products falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products)
0206 29 91 61
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·
·
·
·
·
·
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Of bison
0206 29 91 69
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·
·
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·
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Other
·
·
·
·
·
·
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Other
0206 29 91 71
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·
·
·
·
·
·
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Of bison
0206 29 91 79
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·
·
·
·
·
·
·
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Other
0206 29 99 00
·
·
·
·
Other
·
Of swine, frozen
0206 49 00 00
·
·
Other
0206 80
·
Other, fresh or chilled
0206 80 10 00
·
·
For the manufacture of pharmaceutical products
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 10 00
·
·
·
Plucked and gutted, with heads and feet, known as '83|%|chickens'
0207 11 30 00
·
·
·
Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as '70|%|chickens'
0207 11 90 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 in pieces, frozen
0207 12 10 00
·
·
·
Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as '70|%|chickens'
0207 12 90 00
·
·
·
Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as '65|%|chickens', or otherwise presented
0207 13
·
·
Cuts and offal, fresh or chilled
·
·
·
Cuts
0207 13 10 00
·
·
·
·
Boneless
·
·
·
·
With bone in
0207 13 20 00
·
·
·
·
·
Halves or quarters
0207 13 30 00
·
·
·
·
·
Whole wings, with or without tips
0207 13 40 00
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·
·
·
·
Backs, necks, backs with necks attached, rumps and wing-tips
0207 13 50 00
·
·
·
·
·
Breasts and cuts thereof
0207 13 60 00
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·
·
·
·
Legs and cuts thereof
0207 13 70 00
·
·
·
·
·
Other
0207 14
·
·
Cuts and offal, frozen
·
·
·
Cuts
0207 14 10 00
·
·
·
·
Boneless
·
·
·
·
With bone in
0207 14 20 00
·
·
·
·
·
Halves or quarters
0207 14 30 00
·
·
·
·
·
Whole wings, with or without tips
0207 14 40 00
·
·
·
·
·
Backs, necks, backs with necks attached, rumps and wing-tips
0207 14 50 00
·
·
·
·
·
Breasts and cuts thereof
0207 14 60 00
·
·
·
·
·
Legs and cuts thereof
0207 14 70 00
·
·
·
·
·
Other
·
Of turkeys
0207 24
·
·
Not cut in pieces, fresh or chilled
0207 24 10 00
·
·
·
Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as '80|%|turkeys'
0207 24 90 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 25 10 00
·
·
·
Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as '80|%|turkeys'
0207 25 90 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 offal, fresh or chilled
·
·
·
Cuts
0207 26 10 00
·
·
·
·
Boneless
·
·
·
·
With bone in
0207 26 20 00
·
·
·
·
·
Halves or quarters
0207 26 30 00
·
·
·
·
·
Whole wings, with or without tips
0207 26 40 00
·
·
·
·
·
Backs, necks, backs with necks attached, rumps and wing-tips
0207 26 50 00
·
·
·
·
·
Breasts and cuts thereof
·
·
·
·
·
Legs and cuts thereof
0207 26 60 00
·
·
·
·
·
·
Drumsticks and cuts of drumsticks
0207 26 70 00
·
·
·
·
·
·
Other
0207 26 80 00
·
·
·
·
·
Other
0207 27
·
·
Cuts and offal, frozen
·
·
·
Cuts
0207 27 10 00
·
·
·
·
Boneless
·
·
·
·
With bone in
0207 27 20 00
·
·
·
·
·
Halves or quarters
0207 27 30 00
·
·
·
·
·
Whole wings, with or without tips
0207 27 40 00
·
·
·
·
·
Backs, necks, backs with necks attached, rumps and wing-tips
0207 27 50 00
·
·
·
·
·
Breasts and cuts thereof
·
·
·
·
·
Legs and cuts thereof
0207 27 60 00
·
·
·
·
·
·
Drumsticks and cuts thereof
0207 27 70 00
·
·
·
·
·
·
Other
0207 27 80 00
·
·
·
·
·
Other
·
Of ducks
0207 41
·
·
Not cut in pieces, fresh or chilled
0207 41 20 00
·
·
·
Plucked, bled, gutted but not drawn, with heads and feet, known as '85|%|ducks'
0207 41 30 00
·
·
·
Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as '70|%|ducks'
0207 41 80 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 in pieces, frozen
0207 42 30 00
·
·
·
Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as '70|%|ducks'
0207 42 80 00
·
·
·
Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as '63|%|ducks', or otherwise presented
0207 43 00 00
·
·
Fatty livers, fresh or chilled
0207 44
·
·
Other, fresh or chilled
·
·
·
Cuts
0207 44 10 00
·
·
·
·
Boneless
·
·
·
·
With bone in
0207 44 21 00
·
·
·
·
·
Halves or quarters
0207 44 31 00
·
·
·
·
·
Whole wings, with or without tips
0207 44 41 00
·
·
·
·
·
Backs, necks, backs with necks attached, rumps and wing-tips
0207 44 51 00
·
·
·
·
·
Breasts and cuts thereof
0207 44 61 00
·
·
·
·
·
Legs and cuts thereof
0207 44 71 00
·
·
·
·
·
Paletots
0207 44 81 00
·
·
·
·
·
Other
0207 45
·
·
Other, frozen
·
·
·
Cuts
0207 45 10 00
·
·
·
·
Boneless
·
·
·
·
With bone in
0207 45 21 00
·
·
·
·
·
Halves or quarters
0207 45 31 00
·
·
·
·
·
Whole wings, with or without tips
0207 45 41 00
·
·
·
·
·
Backs, necks, backs with necks attached, rumps and wing-tips
0207 45 51 00
·
·
·
·
·
Breasts and cuts thereof
0207 45 61 00
·
·
·
·
·
Legs and cuts thereof
0207 45 71 00
·
·
·
·
·
Paletots
0207 45 81 00
·
·
·
·
·
Other
·
·
·
Offal
0207 45 99 00
·
·
·
·
Other
·
Of geese
0207 51
·
·
Not cut in pieces, fresh or chilled
0207 51 10 00
·
·
·
Plucked, bled, not drawn, with heads and feet, known as '82|%|geese'
0207 51 90 00
·
·
·
Plucked and drawn, without heads and feet, with or without hearts and gizzards, known as '75|%|geese', or otherwise presented
0207 52
·
·
Not cut in pieces, frozen
0207 52 10 00
·
·
·
Plucked, bled, not drawn, with heads and feet, known as '82|%|geese'
0207 52 90 00
·
·
·
Plucked and drawn, without heads and feet, with or without hearts and gizzards, known as '75|%|geese', or otherwise presented
0207 53 00 00
·
·
Fatty livers, fresh or chilled
0207 54
·
·
Other, fresh or chilled
·
·
·
Cuts
0207 54 10 00
·
·
·
·
Boneless
·
·
·
·
With bone in
0207 54 21 00
·
·
·
·
·
Halves or quarters
0207 54 31 00
·
·
·
·
·
Whole wings, with or without tips
0207 54 41 00
·
·
·
·
·
Backs, necks, backs with necks attached, rumps and wing-tips
0207 54 51 00
·
·
·
·
·
Breasts and cuts thereof
0207 54 61 00
·
·
·
·
·
Legs and cuts thereof
0207 54 71 00
·
·
·
·
·
Paletots
0207 54 81 00
·
·
·
·
·
Other
0207 55
·
·
Other, frozen
·
·
·
Cuts
0207 55 10 00
·
·
·
·
Boneless
·
·
·
·
With bone in
0207 55 21 00
·
·
·
·
·
Halves or quarters
0207 55 31 00
·
·
·
·
·
Whole wings, with or without tips
0207 55 41 00
·
·
·
·
·
Backs, necks, backs with necks attached, rumps and wing-tips
0207 55 51 00
·
·
·
·
·
Breasts and cuts thereof
0207 55 61 00
·
·
·
·
·
Legs and cuts thereof
0207 55 71 00
·
·
·
·
·
Paletots
0207 55 81 00
·
·
·
·
·
Other
·
·
·
Offal
0207 55 99 00
·
·
·
·
Other
0207 60
·
Of guinea fowls
0207 60 05
·
·
Not cut in pieces, fresh, chilled or frozen
0207 60 05 10
·
·
·
fresh or chilled
0207 60 05 90
·
·
·
frozen
·
·
Other, fresh, chilled or frozen
·
·
·
Cuts
0207 60 10 00
·
·
·
·
Boneless
·
·
·
·
With bone in
0207 60 21
·
·
·
·
·
Halves or quarters
0207 60 21 10
·
·
·
·
·
·
Fresh or chilled
0207 60 21 90
·
·
·
·
·
·
Other
0207 60 31 00
·
·
·
·
·
Whole wings, with or without tips
0207 60 41 00
·
·
·
·
·
Backs, necks, backs with necks attached, rumps and wing-tips
0207 60 51 00
·
·
·
·
·
Breasts and cuts thereof
0207 60 61 00
·
·
·
·
·
Legs and cuts thereof
0207 60 81 00
·
·
·
·
·
Other
·
·
·
Offal
0207 60 99 00
·
·
·
·
Other
0208
Other meat and edible meat offal, fresh, chilled or frozen
0208 30 00 00
·
Of primates
0208 40
·
Of whales, dolphins and porpoises (mammals of the order Cetacea); of manatees and dugongs (mammals of the order Sirenia); of seals, sea lions and walruses (mammals of the suborder Pinnipedia)
0208 40 10 00
·
·
Whale meat
0208 40 20 00
·
·
Seal meat
0208 40 80 00
·
·
Other
0208 50 00 00
·
Of reptiles (including snakes and turtles)
0208 60 00 00
·
Of camels and other camelids (Camelidae)
0209
Pig fat, free of lean meat, and poultry fat, not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked
0209 10
·
Of pigs
·
·
Subcutaneous pig fat
0209 10 11 00
·
·
·
Fresh, chilled, frozen, salted or in brine
0209 10 19 00
·
·
·
Dried or smoked
0209 10 90 00
·
·
Pig fat, other than that of subheading|0209|10|11|or 0209|10|19
0209 90 00 00
·
Other
0210
Meat and edible meat offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal
·
Meat of swine
0210 11
·
·
Hams, shoulders and cuts thereof, with bone in
·
·
·
Of domestic swine
·
·
·
·
Salted or in brine
0210 11 11 00
·
·
·
·
·
Hams and cuts thereof
0210 11 19 00
·
·
·
·
·
Shoulders and cuts thereof
·
·
·
·
Dried or smoked
0210 11 31 00
·
·
·
·
·
Hams and cuts thereof
0210 11 39 00
·
·
·
·
·
Shoulders and cuts thereof
0210 11 90 00
·
·
·
Other
0210 12
·
·
Bellies (streaky) and cuts thereof
·
·
·
Of domestic swine
0210 12 11 00
·
·
·
·
Salted or in brine
0210 12 19 00
·
·
·
·
Dried or smoked
0210 12 90 00
·
·
·
Other
0210 19
·
·
Other
·
·
·
Of domestic swine
·
·
·
·
Salted or in brine
0210 19 10 00
·
·
·
·
·
Bacon sides or spencers
0210 19 20 00
·
·
·
·
·
Three-quarter sides or middles
0210 19 30 00
·
·
·
·
·
Fore-ends and cuts thereof
0210 19 40 00
·
·
·
·
·
Loins and cuts thereof
·
·
·
·
Dried or smoked
0210 19 60 00
·
·
·
·
·
Fore-ends and cuts thereof
0210 19 70 00
·
·
·
·
·
Loins and cuts thereof
0210 19 90 00
·
·
·
Other
0210 20
·
Meat of bovine animals
0210 20 90
·
·
Boneless
·
·
·
Cuts of meat from haunches of bovine animals aged at least 18 months, with no visible intramuscular fat (3 to 7 %) and a pH of the fresh meat between 5.4 and 6.0; salted, seasoned, pressed, dried only in fresh dry air and developing noble mould (bloom of microscopic fungi); the weight of the finished product is between 41|% and 53|% of the raw material before salting
0210 20 90 11
·
·
·
·
Of bison
0210 20 90 15
·
·
·
·
Other
·
Other, including edible flours and meals of meat or meat offal
0210 91 00 00
·
·
Of primates
0210 92
·
·
Of whales, dolphins and porpoises (mammals of the order Cetacea); of manatees and dugongs (mammals of the order Sirenia); of seals, sea lions and walruses (mammals of the suborder Pinnipedia)
0210 92 10 00
·
·
·
Of whales, dolphins and porpoises (mammals of the order Cetacea); of manatees and dugongs (mammals of the order Sirenia)
0210 93 00 00
·
·
Of reptiles (including snakes and turtles)
0210 99
·
·
Other
·
·
·
Meat
0210 99 10 00
·
·
·
·
Of horses, salted, in brine or dried
·
·
·
·
Of sheep and goats
0210 99 31 00
·
·
·
·
Of reindeer
0210 99 39
·
·
·
·
Other
0210 99 39 10
·
·
·
·
·
Poultrymeat, salted or in brine, of heading 0207
0210 99 39 90
·
·
·
·
·
Other
·
·
·
Offal
·
·
·
·
Of bovine animals
0210 99 51
·
·
·
·
·
Thick skirt and thin skirt
0210 99 51 10
·
·
·
·
·
·
Of bison
0210 99 51 90
·
·
·
·
·
·
Other
·
·
·
·
Other
·
·
·
·
·
Poultry liver
0210 99 71 00
·
·
·
·
·
·
Fatty livers of geese or ducks, salted or in brine
0210 99 79 00
·
·
·
·
·
·
Other
0210 99 85
·
·
·
·
·
Other
0210 99 85 10
·
·
·
·
·
·
Of sheep and goats
0210 99 85 90
·
·
·
·
·
·
Other
0210 99 90
·
·
·
Edible flours and meals of meat or meat offal
0210 99 90 10
·
·
·
·
Of domestic swine and bovine animals
0210 99 90 90
·
·
·
·
Other
I Live animals; animal products
-
MEAT AND EDIBLE MEAT OFFAL
-
·
Meat of sheep or goats, fresh, chilled or frozen
-
·
·
Meat of goats
-
·
·
·
Fresh or chilled
-
·
·
·
·
Other
-
·
·
·
·
·
Boneless cuts
-
·
·
·
·
·
·
Other
Start date
Footnotes
TN701
Applicable duty
Third country duty (103)
100
150
12.800%311.800 EUR/Hectokilogram
R
ERGA OMNES (1011)
Non preferential tariff quota (122)
125
0.000%
R
All third countries (1008)
CD382 092179
Condition B
C008
Exclusions
United Kingdom (GB)
0.000%
R
Member countries of WTO (2500)
CD382 092175
Condition B
C008
Exclusions
Argentina (AR)Australia (AU)Chile (CL)United Kingdom (GB)Iceland (IS)New Zealand (NZ)Uruguay (UY)
Tariff preference (142)
300
0.000%
R
Mexico (MX)
Certificate of origin
N954N864U162
Entry into free circulation or exportation subject to conditions
Veterinary control (410)
All third countries (1008)
CD624CD737
Condition B
N853
Y170
Y171
Y174
Y175
Y176
Y177
C084
Exclusions
Andorra (AD)Switzerland (CH)Faroe Islands (FO)Greenland (GL)Iceland (IS)Liechtenstein (LI)Norway (NO)San Marino (SM)
Import control of organic products (750)
ERGA OMNES (1011)
CD808
Condition B
C644
Y929
Exclusions
Switzerland (CH)Iceland (IS)Liechtenstein (LI)Norway (NO)