0205 00 — Meat of horses, asses, mules or hinnies, fresh, chilled or frozen

0205 Meat of horses, donkeys, mules or horses, fresh, chilled or frozen

This heading includes fresh, chilled or frozen meat of animals of heading 0101.

Note

Machine translation. The original is the Russian text of the EAEU tariff, and customs goes by it; this translation is for understanding only and has no legal force.

1. This group does not include:

(a) products of headings 0201 to 0208 or 0210, unfit or unfit for human consumption;

(b) edible non-living insects (heading 0410);

(c) the intestines, blisters or stomachs of animals (heading 0504) or the blood of animals (heading 0511 or 3002); or

(d) animal fat other than products of heading 0209 (Chapter 15).

Additional notes

Machine translation. The original is the Russian text of the EAEU tariff, and customs goes by it; this translation is for understanding only and has no legal force.

1. (A) The terms listed below mean:

(a) “bovine carcasses” in subheadings 0201 10 and 0202 10 – whole carcasses of slaughtered animals after bleeding, gutting and skinning, imported with or without head, with or without legs, with or without other unseparated by-products. If the carcasses are imported without the head, the latter should be separated from the carcass in the area of the atlanto-occipital joint. When importing carcasses without legs, the latter should be cut off in the area of the carpal and carpal or flat-plus joint; the carcass should include the front of the carcass with all the bones and cuts, and the neck and rib edge of the shoulder blade should have more than 10 pairs of ribs;

(b) “bovine half-carcases” in subheadings 0201 (10) and 0202 (10) means the product resulting from the symmetrical cutting of a whole carcase in the centre of each cervical, thoracic, lumbar and sacral vertebrae and in the centre of the sternumeral and sciatic pubic fusion; “halve” shall include the front half-carcase with all bones and incision, the neck and rib edge of the scapula having more than 10 ribs;

(c) “compensated quarters” in subheadings 0201 20 200 and 0202 20 100 – part of the carcase consisting of:

- either from the forequarter with all the bones and the incision, with the neck and rib edge of the scapula, severed at the level of the tenth rib, and the hindquarter with all the bones, with the thigh and the shell, severed at the level of the third rib;

- either from the forequarter with all the bones and the incision, with the neck and rib edge of the scapula, severed at the level of the fifth rib with the entire flank and brisket, and the hindquarter with all the bones, with the thigh and the shaft, severed at the level of the eighth rib.

Forequarters and hindquarters constituting “compensated quarters” shall be imported simultaneously and in equal quantities, with the total mass of the forequarters equal to the total mass of the hindquarters. In this case, a certain discrepancy in the mass of the two parts of the lot of goods is allowed not more than 5% of the weight of the heavier part of the lot (front or back quarters);

(d) “undivided forequarters” in subheadings 0201 20 300 and 0202 20 300 – the front of the carcass with all the bones and the cut, with the neck and rib edge of the blade part, having a minimum of four pairs and a maximum of ten pairs of ribs (the first four pairs of ribs must be whole, the rest may be cut), with or without the flank;

(e) “divided forequarters” in subheadings 0201 20 300 and 0202 20 300 – the front of the half-carcase with all the bones and the cut, neck and rib edge of the shoulder portion, with a minimum of four ribs and a maximum of ten ribs (the first four ribs must be whole, the rest may be cut), with or without a flank;

(f) “undivided hindquarters” in subheadings 0201 20 500 and 0202 20 500, the rear of a carcass with all the bones, with the thigh and the shingle, including the fillet part having at least three pairs of whole or chopped ribs, with or without a shank, with or without a flank;

(g) “divided hindquarters” in subheadings 0201 20 500 and 0202 20 500 – the back of the half-carcase, with all the bones, with the thigh and the shingle, including the fillet, with at least three whole or chopped ribs, with or without the shank, with or without the flank;

(h) (1) the cut “scapula” and “cervical scapula” in subheading 0202 30 500 – the dorsal part of the forequarter comprising the upper part of the ridge edge of the scapula, obtained from the forequarter with a minimum of four and a maximum of ten ribs by cutting the carcass in a straight line through the joint point of the first rib with the first segment of the sternum to the point of deflection of the diaphragm on the tenth rib;

(2) the cut "breast" in subheading 0202 30 500 - the lower part of the forequarter comprising the rear edge of the brisket and the front edge of the brisket.

(B) The products referred to in Supplementary Note 1(A)(a)(g) to this Chapter may be presented with or without the spine.

(C) In determining the number of whole or cut ribs in accordance with paragraph 1(A), only those ribs which are not separated from the spine shall be taken into account. In the case where the spine is absent, only whole or severed ribs that have been connected to the missing spine should be considered.

2. (A) The terms listed below mean:

(a) "carcases or half-carcases" in subheadings 0203 11 100 and 0203 21 100 - slaughtered pigs in the form of carcasses of domestic pigs after bleeding and gutting, removal of bristles and hooves. Half carcases are prepared by cutting the whole carcass along the cervical, thoracic, lumbar and sacral vertebrae and along the sternum and sciatic pubic fusion. Whole carcasses or half-carcasses can be with or without a head, with legs, kidney fat, kidneys, tail, diaphragm or without them. In semicarcasses, the spinal cord, brain, or tongue may or may not be removed. In whole carcasses and semi-carcasses of sows, udders (mammary glands) can be left or removed;

(б) «окорок» (задний окорок) в подсубпозициях 0203 12 110, 0203 22 110, 0210 11 110 0 и 0210 11 310 0 – задняя (хвостовая) часть полутуши, включая кости, с ножкой или без ножки, с голяшкой, шкурой и подкожным жиром или без них.

The ham (posterior ham) is separated from the rest of the half carcass along a line that captures at most the last lumbar vertebra;

(в) «передний край» в подсубпозициях 0203 19 110, 0203 29 110, 0210 19 300 0 и 0210 19 600 0 – передняя (головная) часть полутуши без головы, включая кости, с ножкой, рулькой, шкурой и подкожным жиром или без них.

The anterior edge is separated from the rest of the half carcass along a line that captures at most the fifth thoracic vertebra.

The upper (back) part of the anterior edge, whether or not containing the scapula bone with attached muscles (the cervical part fresh or the cervical part of the bacon half salted), is considered to be a cut of the cornea if it is separated from the lower (abdominal) part of the anterior edge by cutting at most along the line directly below the spine;

(d) "scapula" (front ham) in subheadings 0203 12 190, 0203 22 190, 0210 11 190 0 and 0210 11 390 0 - the lower part of the front edge, whether or not containing a scapula bone with attached muscles, including bones, with or without a steering, hide and subcutaneous fat.

Scapular bone with attached muscles, imported separately, falls within this subheading as part of the anterior ham;

(e) "Korean" in subheadings 0203 19 130, 0203 29 130, 0210 19 400 0 and 0210 19 700 0 - the upper part of the half-carcase from the first cervical vertebra to the tail vertebrae, including bones, with or without a cut, scapular bone, subcutaneous fat, skin.

The koreika is separated from the lower part of the half carcase by cutting through a line directly below the spine;

(е) «грудинка» в подсубпозициях 0203 19 150, 0203 29 150, 0210 12 110 0 и 0210 12 190 0 – нижняя часть полутуши, расположенная между задним окороком и передним окороком, обычно известная под названием «стрики» (грудная часть беконной половинки), с костями или без костей, но со шкурой и подкожным жиром;

(g) "bacon half" in subheading 0210 19 100 0 - pork half carcass without head, cheeks, tanks, legs, tail, kidney fat, kidneys, cuttings, scapula, sternum, spine, pelvic bone and diaphragm;

(h) “spencer” in subheading 0210 19 100 0 – bacon half without ham, boned or boned;

(ij) “3/4 of the pig’s side” in subheading 0210 19 200 0 – bacon half without front edge, boned or boned;

(k) "pork middle" in subheading 0210 19 200 0 - bacon half without ham and front edge, bone-in or bone-in.

This subheading also includes cuts of porcine middle containing crustacean and brisket tissue in proportion to their natural content in the pig medium as a whole.

(B) Parts of cuts referred to in paragraph 2(A)(f) fall within the same subheadings only if they contain hide and subcutaneous fat.

If the cuts falling in subheadings 0210 11 110 0, 0210 11 190 0, 0210 11 310 0, 0210 11 390 0, 0210 19 300 0 and 0210 19 600 0 are derived from a bacon half from which the bones referred to in paragraph 2 (A) (g) have already been removed, the cutting lines shall follow the lines specified in paragraph 2 (A) (b, c, d) respectively; in any case these cuts or parts thereof shall contain bones.

(C) Subheadings 0206 49 000 and 0210 99 490 0 shall include, in particular, the heads or half of the heads of domestic pigs with the brain, cheek or tongue removed or not removed and parts thereof.

The head is separated from the rest of the carcass as follows:

- a straight cut parallel to the skull; or

- a cut parallel to the skull to eye level and further inclined to the front so as to leave the cheek attached to the side carcass.

The cheeks, pig spots and ears, as well as the pulp adjacent to the head, are mainly on the back of the head. However, boneless meat of the front edge represented by one cut (jowls, tanks or cheeks and tanks together) falls in subheading 0203 19 550, 0203 29 550, 0210 19 500 0 or 0210 19 810 0, as the case may be.

(Г) «Подкожный свиной жир» в подсубпозициях 0209 10 110 0 и 0209 10 190 0 означает накапливающиеся под шкурой животного и связанные с ней жировые ткани, независимо от части туши, из которой он получен; в любом случае масса жировых тканей должна превышать массу шкуры.

These subheadings also include subcutaneous pork fat separated from the skin.

(E) For the purposes of subheadings 0210 11 310 0, 0210 11 390 0, 0210 12 190 0 and 0210 19 600 0 to 0210 19 890 0, products in which the water/protein ratio in meat is equal to or less than 2.8 (protein = nitrogen content x 6.25) are considered to be “dried or smoked”.

3. (A) The following terms used in heading 0204 mean:

(а) «туши», включенные в субпозиции 0204 10, 0204 21, 0204 30, 0204 41 и подсубпозиции 0204 50 110 0 и 0204 50 510 0 – целые туши забитых животных после обескровливания, нутровки и снятия шкуры, импортируемые с головой или без головы, с ногами или без ног, с другими неотделенными субпродуктами или без них. Если туши импортируются без головы, то последняя должна быть отделена от туши в области атлантозатылочного сустава. При импорте туш без ног последние должны быть отрублены в области запястно-пястного или предплюсне-плюсневого сустава;

(b) “half carcases” in subheadings 0204 10, 0204 21, 0204 30, 0204 41 and subheadings 0204 50 110 0 and 0204 50 510 0, the product resulting from the symmetrical cutting of the whole carcass at the centre of each cervical, thoracic, lumbar and sacral vertebrae and at the centre of the sternumbular and sciatic fusion;

(c) "front quarters of a short cut" in subheadings 0204 22 100 0, 0204 42 100 0, 0204 50 130 0 and 0204 50 530 0 - the front of the carcass, with or without a brisket, with all bones and shoulder blades, together with a steering wheel, a cut and the neck-back, cut at right angles to the spine and containing a minimum of five and a maximum of seven pairs of whole or chopped ribs;

(d) "front quarter of a short cut" in subheadings 0204 22 100 0, 0204 42 100 0, 0204 50 130 0 and 0204 50 530 0 - the front half-carcase, with or without brisket, with all bones and shoulder blade, together with a steering wheel, a cut and the neck-back, cut at right angles to the spine and containing a minimum of five and a maximum of seven whole or cut ribs;

(e) “backbone edges and/or renal parts” in subheadings 0204 22 300 0, 0204 42 300 0, 0204 50 150 0 and 0204 50 550 0 – the remaining part of the carcass after removal of the hips with the drumstick and short anterior quarters with or without the kidneys; when separated from the renal parts, the ridge edges of the dorsal part must have a minimum of five lumbar vertebrae; the renal parts after separation from the ridge edges must have a minimum of five pairs of whole or chopped ribs;

(f) “the ridge edge of the dorsal portion and/or the renal portion” in subheadings 0204 22 300 0, 0204 42 300 0, 0204 50 150 0 and 0204 50 550 0 – the remaining half-carcase after removal of the hip with the shank and short anterior quarters with or without the kidney; when separated from the renal portion, the ridge edge of the dorsal portion must have a minimum of five lumbar vertebrae; the renal portion after separation from the ridge edge must have a minimum of five whole or severed ribs;

(g) “hip with shank” in subheadings 0204 22 500 0, 0204 42 500 0, 0204 50 190 0 and 0204 50 590 0 – the rear part of the carcass, including all bones and hind legs, severed at right angles to the spine at the level of the sixth lumbar vertebra directly under the iliac or at the level of the fourth sacral vertebra through the iliac bone towards the sciatic pubic fusion;

(h) “hip with shank” in subheadings 0204 22 500 0, 0204 42 500 0, 0204 50 190 0 and 0204 50 590 0 – the rear half-carcase, including all bones and posterior shank, cut at right angles to the spine at the level of the sixth lumbar vertebra directly under the iliac or at the level of the fourth sacral vertebra through the iliac bone towards the sciatic pubic fusion.

(B) In determining the number of whole or cut ribs in accordance with paragraph 3 (A), only ribs attached to the spine shall be taken into account.

4. The following terms mean:

(а) «части тушек необваленные» в подсубпозициях 0207 13 200 – 0207 13 600, 0207 14 200 – 0207 14 600, 0207 26 200 – 0207 26 700, 0207 27 200 – 0207 27 700, 0207 44 210 – 0207 44 710, 0207 45 210 – 0207 45 710, 0207 54 210 – 0207 54 710, 0207 55 210 – 0207 55 710 и 0207 60 210 – 0207 60 610 – части, включающие все кости.

Parts of carcasses described in point (a) but partially free of bones are classified in subheading 0207 13 700, 0207 14 700, 0207 26 800, 0207 27 800, 0207 44 810, 0207 45 810, 0207 54 810, 0207 55 810 or 0207 60 810;

(b) “halves” in subheadings 0207 13 200, 0207 14 200, 0207 26 200, 0207 27 200, 0207 44 210, 0207 45 210, 0207 54 210, 0207 55 210 and 0207 60 210 – half of poultry carcasses obtained by cutting along the sternum and dorsal ridge;

(c) "quads" in subheadings 0207 13 200, 0207 14 200, 0207 26 200, 0207 27 200, 0207 44 210, 0207 45 210, 0207 54 210, 0207 55 210 and 0207 60 210 - quarters of the foot or quarters of the chest obtained by cutting halves;

(d) “wings whole, with or without a thin end” in subheadings 0207 13 300, 0207 14 300, 0207 26 300, 0207 27 300, 0207 44 310, 0207 45 310, 0207 54 310, 0207 55 310 and 0207 60 310 – parts of carcasses consisting of the humerus, radius and ulna bone together with adjacent muscles. The thin end comprising the carpal bone may be removed. Cuts should be separated by joints;

(e) “breasts” in subheadings 0207 13 500, 0207 14 500, 0207 26 500, 0207 27 500, 0207 44 510, 0207 45 510, 0207 54 510, 0207 55 510 and 0207 60 510 – parts of carcasses consisting of the sternum and ribs on both sides thereof, together with adjacent muscles;

(f) “legs” in subheadings 0207 13 600, 0207 14 600, 0207 44 610, 0207 45 610, 0207 54 610, 0207 55 610 and 0207 60 610 – parts of carcasses consisting of the femoral, tibial and fibula bones together with the adjacent muscles. Cuts should be separated by joints;

(g) “turkey tibia” in subheadings 0207 26 600 and 0207 27 600 – pieces of turkey consisting of the tibial and fibula bones together with the adjacent muscles. Cuts should be separated by joints;

(h) “turkey legs other than the lower leg” in subheadings 0207 26 700 and 0207 27 700 – pieces of turkey consisting of the femur bone together with adjacent muscles or of the femur, tibial and fibula bones together with adjacent muscles. Cuts should be separated by joints;

(ij) “paletots” in subheadings 0207 44 710, 0207 45 710, 0207 54 710 and 0207 55 710 – carcasses, plucked and completely gutted, without head and legs, after removal of skeletal bones (breast, ribs, spine and sacrum), but with preservation of femur, tibia and humeral bones.

5. (a) meat with seasonings without heat treatment is classified in Chapter 16. “Meat with seasonings” means meat without thermal culinary treatment with seasonings inside or on the entire surface of the product, which must be either visible to the naked eye or clearly determined by taste;

(b) products of heading 0210 seasoned during preparation are classified in this heading provided that the addition of seasonings has not altered their distinctive features.

6. For the purposes of subheadings 0210 11 to 0210 93, the term “meat and edible meat offal, salted, brine” means meat and edible meat offal, deeply and uniformly soaked in salt in all parts, with a total salt content of 1.2 % or more, provided that the Ambassador ensures lasting preservation. For the purposes of subheading 0210 99, the term “meat and edible meat offal, salted, in brine” means meat and edible meat offal, deeply and uniformly soaked in salt in all parts, having a total salt content of 1.2 % or more by weight.

Additional notes of the Eurasian Economic Union

Machine translation. The original is the Russian text of the EAEU tariff, and customs goes by it; this translation is for understanding only and has no legal force.

1. In subheading 0202 10 000 1, 0202 20 100 1, 0202 20 300 1, 0202 20 500 1, 0202 20 900 1, 0202 30 100 4, 0202 30 500 4 and 0202 30 900 4, cattle meat frozen and subject to a tariff quota shall be included, subject to a licence issued by the competent authority.

2. In heading 0203:

(a) the term “trimming” means small pieces of boneless meat with a fat content of not more than 70 % by weight, without skin, obtained during the cutting or peeling of meat and intended for industrial use. This term does not apply to small pieces of natural boneless meat semi-finished products suitable for direct consumption after additional heat treatment;

(б) в подсубпозиции 0203 11 100 1, 0203 11 900 1, 0203 12 110 1, 0203 12 190 1, 0203 12 900 1, 0203 19 110 1, 0203 19 130 1, 0203 19 150 1, 0203 19 550 1, 0203 19 590 1, 0203 19 900 1, 0203 21 100 1, 0203 21 900 1, 0203 22 110 1, 0203 22 190 1, 0203 22 900 1, 0203 29 110 1, 0203 29 130 1, 0203 29 150 1, 0203 29 550 1, 0203 29 550 2, 0203 29 590 1, 0203 29 900 1 и 0203 29 900 2 включается свинина, свежая, охлажденная или замороженная, в отношении которой установлена тарифная квота, при наличии лицензии, выданной компетентным органом.

3. Subheading 0201 10 000 1, 0201 20 200 1, 0201 20 300 1, 0201 20 500 1, 0201 20 900 1 and 0201 30 000 4 includes meat of cattle, fresh or chilled, in respect of which a tariff quota is fixed, subject to a licence issued by the competent authority.

4. В подсубпозиции 0207 11 100 1, 0207 11 300 1, 0207 11 900 1, 0207 12 100 1, 0207 12 900 1, 0207 13 100 1, 0207 13 200 1, 0207 13 300 1, 0207 13 400 1, 0207 13 500 1, 0207 13 600 1, 0207 13 700 1, 0207 13 910 1, 0207 13 990 1, 0207 14 100 1, 0207 14 200 1, 0207 14 300 1, 0207 14 400 1, 0207 14 500 1, 0207 14 600 1, 0207 14 700 1, 0207 14 910 1, 0207 14 990 1, 0207 24 100 1, 0207 24 900 1, 0207 25 100 1, 0207 25 900 1, 0207 26 100 1, 0207 26 200 1, 0207 26 300 1, 0207 26 400 1, 0207 26 500 1, 0207 26 600 1, 0207 26 700 1, 0207 26 800 1, 0207 26 910 1, 0207 26 990 1, 0207 27 100 1, 0207 27 200 1, 0207 27 300 1, 0207 27 400 1, 0207 27 500 1, 0207 27 600 1, 0207 27 700 1, 0207 27 800 1, 0207 27 910 1, 0207 27 990 1, 0207 41 200 1, 0207 41 300 1, 0207 41 800 1, 0207 42 300 1, 0207 42 800 1, 0207 43 000 1, 0207 44 100 1, 0207 44 210 1, 0207 44 310 1, 0207 44 410 1, 0207 44 510 1, 0207 44 610 1, 0207 44 710 1, 0207 44 810 1, 0207 44 910 1, 0207 44 990 1, 0207 45 100 1, 0207 45 210 1, 0207 45 310 1, 0207 45 410 1, 0207 45 510 1, 0207 45 610 1, 0207 45 710 1, 0207 45 810 1, 0207 45 930 1, 0207 45 950 1, 0207 45 990 1, 0207 51 100 1, 0207 51 900 1, 0207 52 100 1, 0207 52 900 1, 0207 53 000 1, 0207 54 100 1, 0207 54 210 1, 0207 54 310 1, 0207 54 410 1, 0207 54 510 1, 0207 54 610 1, 0207 54 710 1, 0207 54 810 1, 0207 54 910 1, 0207 54 990 1, 0207 55 100 1, 0207 55 210 1, 0207 55 310 1, 0207 55 410 1, 0207 55 510 1, 0207 55 610 1, 0207 55 710 1, 0207 55 810 1, 0207 55 930 1, 0207 55 950 1, 0207 55 990 1, 0207 60 050 1, 0207 60 100 1, 0207 60 210 1, 0207 60 310 1, 0207 60 410 1, 0207 60 510 1, 0207 60 610 1, 0207 60 810 1, 0207 60 910 1 и 0207 60 990 1 включаются мясо и пищевые субпродукты домашней птицы, указанной в товарной позиции 0105, свежие, охлажденные или замороженные, в отношении которых установлена тарифная квота, при наличии лицензии, выданной компетентным органом.

5. В целях классификации товаров в подсубпозициях 0201 10 000 2, 0201 20 200 2, 0201 20 300 2, 0201 20 500 2, 0201 20 900 2, 0201 30 000 5, 0202 10 000 2, 0202 20 100 2, 0202 20 300 2, 0202 20 500 2, 0202 20 900 2, 0202 30 100 5, 0202 30 500 5, 0202 30 900 5 в государствах, территории которых составляют таможенную территорию Евразийского экономического союза, при применении термина «франко-граница страны ввоза» под страной ввоза понимается таможенная территория Евразийского экономического союза.