CN8 / NC8 - 2025 01 CN8 / NC8 - 2025 - EN 03

CN8 / NC8 - 2025 - EN

 I-Way To Customs

CHAPTER 2
MEAT AND EDIBLE MEAT OFFAL

02.01 Meat of bovine animals, fresh or chilled    
Carcases and half-carcases 0201 10 00  
Other cuts with bone in    
‘Compensated’ quarters 0201 20 20  
Unseparated or separated forequarters 0201 20 30  
Unseparated or separated hindquarters 0201 20 50  
Other 0201 20 90  
Boneless 0201 30 00  
02.02 Meat of bovine animals, frozen    
Carcases and half-carcases 0202 10 00  
Other cuts with bone in    
‘Compensated’ quarters 0202 20 10  
Unseparated or separated forequarters 0202 20 30  
Unseparated or separated hindquarters 0202 20 50  
Other 0202 20 90  
Boneless    
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 10  
Crop, chuck-and-blade and brisket cuts 0202 30 50  
Other 0202 30 90  
02.03 Meat of swine, fresh, chilled or frozen    
Fresh or chilled    
Carcases and half-carcases    
Of domestic swine 0203 11 10  
Other 0203 11 90  
Hams, shoulders and cuts thereof, with bone in    
Of domestic swine    
Hams and cuts thereof 0203 12 11  
Shoulders and cuts thereof 0203 12 19  
Other 0203 12 90  
Other    
Of domestic swine    
Fore-ends and cuts thereof 0203 19 11  
Loins and cuts thereof, with bone in 0203 19 13  
Bellies (streaky) and cuts thereof 0203 19 15  
Other    
Boneless 0203 19 55  
Other 0203 19 59  
Other 0203 19 90  
Frozen    
Carcases and half-carcases    
Of domestic swine 0203 21 10  
Other 0203 21 90  
Hams, shoulders and cuts thereof, with bone in    
Of domestic swine    
Hams and cuts thereof 0203 22 11  
Shoulders and cuts thereof 0203 22 19  
Other 0203 22 90  
Other    
Of domestic swine    
Fore-ends and cuts thereof 0203 29 11  
Loins and cuts thereof, with bone in 0203 29 13  
Bellies (streaky) and cuts thereof 0203 29 15  
Other    
Boneless 0203 29 55  
Other 0203 29 59  
Other 0203 29 90  
02.04 Meat of sheep or goats, fresh, chilled or frozen    
Carcases and half-carcases of lamb, fresh or chilled 0204 10 00  
Other meat of sheep, fresh or chilled    
Carcases and half-carcases 0204 21 00  
Other cuts with bone in    
Short forequarters 0204 22 10  
Chines and/or best ends 0204 22 30  
Legs 0204 22 50  
Other 0204 22 90  
Boneless 0204 23 00  
Carcases and half-carcases of lamb, frozen 0204 30 00  
Other meat of sheep, frozen    
Carcases and half-carcases 0204 41 00  
Other cuts with bone in    
Short forequarters 0204 42 10  
Chines and/or best ends 0204 42 30  
Legs 0204 42 50  
Other 0204 42 90  
Boneless    
Of lamb 0204 43 10  
Other 0204 43 90  
Meat of goats    
Fresh or chilled    
Carcases and half-carcases 0204 50 11  
Short forequarters 0204 50 13  
Chines and/or best ends 0204 50 15  
Legs 0204 50 19  
Other    
Cuts with bone in 0204 50 31  
Boneless cuts 0204 50 39  
Frozen    
Carcases and half-carcases 0204 50 51  
Short forequarters 0204 50 53  
Chines and/or best ends 0204 50 55  
Legs 0204 50 59  
Other    
Cuts with bone in 0204 50 71  
Boneless cuts 0204 50 79  
02.05 Meat of horses, asses, mules or hinnies, fresh, chilled or frozen    
Fresh or chilled 0205 00 20  
Frozen 0205 00 80  
02.06 Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen    
Of bovine animals, fresh or chilled    
For the manufacture of pharmaceutical products 0206 10 10  
Other    
Thick skirt and thin skirt 0206 10 95  
Other 0206 10 98  
Of bovine animals, frozen    
Tongues 0206 21 00  
Livers 0206 22 00  
Other    
For the manufacture of pharmaceutical products 0206 29 10  
Other    
Thick skirt and thin skirt 0206 29 91  
Other 0206 29 99  
Of swine, fresh or chilled 0206 30 00  
Of swine, frozen    
Livers 0206 41 00  
Other 0206 49 00  
Other, fresh or chilled    
For the manufacture of pharmaceutical products 0206 80 10  
Other    
Of horses, asses, mules and hinnies 0206 80 91  
Of sheep and goats 0206 80 99  
Other, frozen    
For the manufacture of pharmaceutical products 0206 90 10  
Other    
Of horses, asses, mules and hinnies 0206 90 91  
Of sheep and goats 0206 90 99  
02.07 Meat and edible offal, of the poultry of heading 0105, fresh, chilled or frozen    
Of fowls of the species Gallus domesticus    
Not cut in pieces, fresh or chilled    
Plucked and gutted, with heads and feet, known as ‘83 % chickens’ 0207 11 10  
Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘70 % chickens’ 0207 11 30  
Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘65 % chickens’, or otherwise presented 0207 11 90  
Not cut in pieces, frozen    
Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘70 % chickens’ 0207 12 10  
Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘65 % chickens’, or otherwise presented 0207 12 90  
Cuts and offal, fresh or chilled    
Cuts    
Boneless 0207 13 10  
With bone in    
Halves or quarters 0207 13 20  
Whole wings, with or without tips 0207 13 30  
Backs, necks, backs with necks attached, rumps and wing-tips 0207 13 40  
Breasts and cuts thereof 0207 13 50  
Legs and cuts thereof 0207 13 60  
Other 0207 13 70  
Offal    
Livers 0207 13 91  
Other 0207 13 99  
Cuts and offal, frozen    
Cuts    
Boneless 0207 14 10  
With bone in    
Halves or quarters 0207 14 20  
Whole wings, with or without tips 0207 14 30  
Backs, necks, backs with necks attached, rumps and wing-tips 0207 14 40  
Breasts and cuts thereof 0207 14 50  
Legs and cuts thereof 0207 14 60  
Other 0207 14 70  
Offal    
Livers 0207 14 91  
Other 0207 14 99  
Of turkeys    
Not cut in pieces, fresh or chilled    
Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘80 % turkeys’ 0207 24 10  
Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘73 % turkeys’, or otherwise presented 0207 24 90  
Not cut in pieces, frozen    
Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘80 % turkeys’ 0207 25 10  
Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘73 % turkeys’, or otherwise presented 0207 25 90  
Cuts and offal, fresh or chilled    
Cuts    
Boneless 0207 26 10  
With bone in    
Halves or quarters 0207 26 20  
Whole wings, with or without tips 0207 26 30  
Backs, necks, backs with necks attached, rumps and wing-tips 0207 26 40  
Breasts and cuts thereof 0207 26 50  
Legs and cuts thereof    
Drumsticks and cuts of drumsticks 0207 26 60  
Other 0207 26 70  
Other 0207 26 80  
Offal    
Livers 0207 26 91  
Other 0207 26 99  
Cuts and offal, frozen    
Cuts    
Boneless 0207 27 10  
With bone in    
Halves or quarters 0207 27 20  
Whole wings, with or without tips 0207 27 30  
Backs, necks, backs with necks attached, rumps and wing-tips 0207 27 40  
Breasts and cuts thereof 0207 27 50  
Legs and cuts thereof    
Drumsticks and cuts thereof 0207 27 60  
Other 0207 27 70  
Other 0207 27 80  
Offal    
Livers 0207 27 91  
Other 0207 27 99  
Of ducks    
Not cut in pieces, fresh or chilled    
Plucked, bled, gutted but not drawn, with heads and feet, known as ‘85 % ducks’ 0207 41 20  
Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘70 % ducks’ 0207 41 30  
Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘63 % ducks’, or otherwise presented 0207 41 80  
Not cut in pieces, frozen    
Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘70 % ducks’ 0207 42 30  
Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘63 % ducks’, or otherwise presented 0207 42 80  
Fatty livers, fresh or chilled 0207 43 00  
Other, fresh or chilled    
Cuts    
Boneless 0207 44 10  
With bone in    
Halves or quarters 0207 44 21  
Whole wings, with or without tips 0207 44 31  
Backs, necks, backs with necks attached, rumps and wing-tips 0207 44 41  
Breasts and cuts thereof 0207 44 51  
Legs and cuts thereof 0207 44 61  
Paletots 0207 44 71  
Other 0207 44 81  
Offal    
Livers, other than fatty livers 0207 44 91  
Other 0207 44 99  
Other, frozen    
Cuts    
Boneless 0207 45 10  
With bone in    
Halves or quarters 0207 45 21  
Whole wings, with or without tips 0207 45 31  
Backs, necks, backs with necks attached, rumps and wing-tips 0207 45 41  
Breasts and cuts thereof 0207 45 51  
Legs and cuts thereof 0207 45 61  
Paletots 0207 45 71  
Other 0207 45 81  
Offal    
Livers    
Fatty livers 0207 45 93  
Other 0207 45 95  
Other 0207 45 99  
Of geese    
Not cut in pieces, fresh or chilled    
Plucked, bled, not drawn, with heads and feet, known as ‘82 % geese’ 0207 51 10  
Plucked and drawn, without heads and feet, with or without hearts and gizzards, known as ‘75 % geese’, or otherwise presented 0207 51 90  
Not cut in pieces, frozen    
Plucked, bled, not drawn, with heads and feet, known as ‘82 % geese’ 0207 52 10  
Plucked and drawn, without heads and feet, with or without hearts and gizzards, known as ‘75 % geese’, or otherwise presented 0207 52 90  
Fatty livers, fresh or chilled 0207 53 00  
Other, fresh or chilled    
Cuts    
Boneless 0207 54 10  
With bone in    
Halves or quarters 0207 54 21  
Whole wings, with or without tips 0207 54 31  
Backs, necks, backs with necks attached, rumps and wing-tips 0207 54 41  
Breasts and cuts thereof 0207 54 51  
Legs and cuts thereof 0207 54 61  
Paletots 0207 54 71  
Other 0207 54 81  
Offal    
Livers, other than fatty livers 0207 54 91  
Other 0207 54 99  
Other, frozen    
Cuts    
Boneless 0207 55 10  
With bone in    
Halves or quarters 0207 55 21  
Whole wings, with or without tips 0207 55 31  
Backs, necks, backs with necks attached, rumps and wing-tips 0207 55 41  
Breasts and cuts thereof 0207 55 51  
Legs and cuts thereof 0207 55 61  
Paletots 0207 55 71  
Other 0207 55 81  
Offal    
Livers    
Fatty livers 0207 55 93  
Other 0207 55 95  
Other 0207 55 99  
Of guinea fowls    
Not cut in pieces, fresh, chilled or frozen 0207 60 05  
Other, fresh, chilled or frozen    
Cuts    
Boneless 0207 60 10  
With bone in    
Halves or quarters 0207 60 21  
Whole wings, with or without tips 0207 60 31  
Backs, necks, backs with necks attached, rumps and wing-tips 0207 60 41  
Breasts and cuts thereof 0207 60 51  
Legs and cuts thereof 0207 60 61  
Other 0207 60 81  
Offal    
Livers 0207 60 91  
Other 0207 60 99  
02.08 Other meat and edible meat offal, fresh, chilled or frozen    
Of rabbits or hares    
Of domestic rabbits 0208 10 10  
Other 0208 10 90  
Of primates 0208 30 00  
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)    
Whale meat 0208 40 10  
Seal meat 0208 40 20  
Other 0208 40 80  
Of reptiles (including snakes and turtles) 0208 50 00  
Of camels and other camelids (Camelidae) 0208 60 00  
Other    
Of domestic pigeons 0208 90 10  
Of game, other than of rabbits or hares 0208 90 30  
Of reindeer 0208 90 60  
Frogs' legs 0208 90 70  
Other 0208 90 98  
02.09 Pig fat, free of lean meat, and poultry fat, not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked    
Of pigs    
Subcutaneous pig fat    
Fresh, chilled, frozen, salted or in brine 0209 10 11  
Dried or smoked 0209 10 19  
Pig fat, other than that of subheading 02091011 or 02091019 0209 10 90  
Other 0209 90 00  
02.10 Meat and edible meat offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal    
Meat of swine    
Hams, shoulders and cuts thereof, with bone in    
Of domestic swine    
Salted or in brine    
Hams and cuts thereof 0210 11 11  
Shoulders and cuts thereof 0210 11 19  
Dried or smoked    
Hams and cuts thereof 0210 11 31  
Shoulders and cuts thereof 0210 11 39  
Other 0210 11 90  
Bellies (streaky) and cuts thereof    
Of domestic swine    
Salted or in brine 0210 12 11  
Dried or smoked 0210 12 19  
Other 0210 12 90  
Other    
Of domestic swine    
Salted or in brine    
Bacon sides or spencers 0210 19 10  
Three-quarter sides or middles 0210 19 20  
Fore-ends and cuts thereof 0210 19 30  
Loins and cuts thereof 0210 19 40  
Other 0210 19 50  
Dried or smoked    
Fore-ends and cuts thereof 0210 19 60  
Loins and cuts thereof 0210 19 70  
Other    
Boneless 0210 19 81  
Other 0210 19 89  
Other 0210 19 90  
Meat of bovine animals    
With bone in 0210 20 10  
Boneless 0210 20 90  
Other, including edible flours and meals of meat or meat offal    
Of primates 0210 91 00  
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)    
Of whales, dolphins and porpoises (mammals of the order Cetacea); of manatees and dugongs (mammals of the order Sirenia) 0210 92 10  
Other    
Meat 0210 92 91  
Offal 0210 92 92  
Edible flours and meals of meat or meat offal 0210 92 99  
Of reptiles (including snakes and turtles) 0210 93 00  
Other    
Meat    
Of horses, salted, in brine or dried 0210 99 10  
Of sheep and goats    
With bone in 0210 99 21  
Boneless 0210 99 29  
Of reindeer 0210 99 31  
Other 0210 99 39  
Offal    
Of domestic swine    
Livers 0210 99 41  
Other 0210 99 49  
Of bovine animals    
Thick skirt and thin skirt 0210 99 51  
Other 0210 99 59  
Other    
Poultry liver    
Fatty livers of geese or ducks, salted or in brine 0210 99 71  
Other 0210 99 79  
Other 0210 99 85  
Edible flours and meals of meat or meat offal 0210 99 90  


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