No Commodity code Description
1 0201 10 00 91 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
2 0201 20 20 91 "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
3 0201 20 30 91 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
4 0201 20 50 91 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
5 0202 20 30 93 For the manufacture of products falling within subheadings 1602 10, 1602 50 31, 1602 50 39 or 1602 50 80, 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)
6 0202 30 10 93 For the manufacture of products falling within subheadings 1602 10, 1602 50 31, 1602 50 39 or 1602 50 80, 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)
7 0202 30 50 93 For the manufacture of products falling within subheadings 1602 10, 1602 50 31, 1602 50 39 or 1602 50 80, 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)
8 0202 30 90 50 For the manufacture of products falling within subheadings 1602 10, 1602 50 31, 1602 50 39 or 1602 50 80, 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)
9 0202 30 90 50 Buffalo meat
10 0202 30 90 70 For the manufacture of products falling within subheadings 1602 10, 1602 50 31, 1602 50 39 or 1602 50 80, 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)
11 0204 50 39 10 goatmeat of kid
12 0204 50 79 10 goatmeat of kid
13 0206 29 91 32 For the manufacture of products falling within subheadings 1602 10, 1602 50 31, 1602 50 39 or 1602 50 80, 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)
14 0206 29 91 50 For the manufacture of products falling within subheadings 1602 10, 1602 50 31, 1602 50 39 or 1602 50 80, 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)
15 0208 40 10 00 Whale meat
16 0208 90 55 00 Seal meat
17 0210 20 90 10 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
18 0210 99 10 00 Meat
19 0210 99 39 10 Poultrymeat, salted or in brine, of heading 0207
20 0210 99 90 00 Edible flours and meals of meat or meat offal
21 0304 11 90 00 Other fish meat (whether or not minced)
22 0304 12 90 00 Other fish meat (whether or not minced)
23 0304 99 99 31 Meat of dogfish of the species Squalus acanthias
24 0307 21 00 20 Meat of scallops of the genus Placopecten magellanicus, fresh
25 0307 29 90 10 Meat of scallops of the genus Placopecten magellanicus, frozen
26 1602 31 11 00 Containing 57 % or more by weight of poultry meat or offal
27 1602 31 11 00 Containing exclusively uncooked turkey meat
28 1602 31 30 00 Containing 25 % or more but less than 57 % by weight of poultry meat or offal
29 1602 32 11 00 Containing 57 % or more by weight of poultry meat or offal
30 1602 32 30 00 Containing 25 % or more but less than 57 % by weight of poultry meat or offal
31 1602 39 21 00 Containing 57 % or more by weight of poultry meat or offal
32 1602 39 40 00 Containing 25 % or more but less than 57 % by weight of poultry meat or offal
33 1602 49 11 00 Containing by weight 80 % or more of meat or meat offal, of any kind, including fats of any kind or origin
34 1602 49 30 00 Containing by weight 40 % or more but less than 80 % of meat or meat offal, of any kind, including fats of any kind or origin
35 1602 49 50 00 Containing by weight less than 40 % of meat or meat offal, of any kind, including fats of any kind or origin
36 1602 50 10 00 Uncooked; mixtures of cooked meat or offal and uncooked meat or offal
37 1602 90 51 00 Containing meat or meat offal of domestic swine
38 1602 90 61 00 Uncooked; mixtures of cooked meat or offal and uncooked meat or offal
39 1602 90 61 00 Containing bovine meat or offal
40 1602 90 72 00 Uncooked; mixtures of cooked meat or offal and uncooked meat or offal
41 1605 30 10 00 Lobster meat, cooked, for the manufacture of lobster butter or of lobster pastes, pâtés, soups or sauces
42 1902 20 30 00 Containing more than 20 % by weight of sausages and the like, of meat and meat offal of any kind, including fats of any kind or origin
43 2004 90 98 60 Products containing meat in a proportion of 3 % up to and including 20 % by weight
44 2005 99 90 92 Products containing meat in a proportion of 3 % up to and including 20 % by weight
45 2301 10 00 00 Flours, meals and pellets, of meat or meat offal; greaves
46 8438 50 00 00 Machinery for the preparation of meat or poultry
