LIVE ANIMALS; ANIMAL PRODUCTS
CHAPTER 2 - MEAT AND EDIBLE MEAT OFFAL
| Chapter | Name | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 02.01 | Meat of bovine animals, fresh or chilled | |||||||||
| 0201.10.00 | — | Carcases and half-carcases | ||||||||
| — | Other cuts with bone in | |||||||||
| 0201.20.20 | — | — | Compensated quarters | |||||||
| 0201.20.30 | — | — | Unseparated or separated forequarters | |||||||
| 0201.20.50 | — | — | Unseparated or separated hindquarters | |||||||
| 0201.20.90 | — | — | Other | |||||||
| 0201.30.00 | — | Boneless | ||||||||
| 02.02 | Meat of bovine animals, frozen | |||||||||
| 0202.10.00 | — | Carcases and half-carcases | ||||||||
| — | Other cuts with bone in | |||||||||
| 0202.20.10 | — | — | Compensated quarters | |||||||
| 0202.20.30 | — | — | Unseparated or separated forequarters | |||||||
| 0202.20.50 | — | — | Unseparated or separated hindquarters | |||||||
| 0202.20.90 | — | — | Other | |||||||
| — | Boneless | |||||||||
| 0202.30.10 | — | — | 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 | |||||||
| 0202.30.50 | — | — | Crop, chuck-and-blade and brisket cuts | |||||||
| 0202.30.90 | — | — | Other | |||||||
| 02.03 | Meat of swine, fresh, chilled or frozen | |||||||||
| — | Fresh or chilled | |||||||||
| — | — | Carcases and half-carcases | ||||||||
| 0203.11.10 | — | — | — | Of domestic swine | ||||||
| 0203.11.90 | — | — | — | Other | ||||||
| — | — | Hams, shoulders and cuts thereof, with bone in | ||||||||
| — | — | — | Of domestic swine | |||||||
| 0203.12.11 | — | — | — | — | Hams and cuts thereof | |||||
| 0203.12.19 | — | — | — | — | Shoulders and cuts thereof | |||||
| 0203.12.90 | — | — | — | Other | ||||||
| — | — | Other | ||||||||
| — | — | — | Of domestic swine | |||||||
| 0203.19.11 | — | — | — | — | Fore-ends and cuts thereof | |||||
| 0203.19.13 | — | — | — | — | Loins and cuts thereof, with bone in | |||||
| 0203.19.15 | — | — | — | — | Bellies (streaky) and cuts thereof | |||||
| — | — | — | — | Other | ||||||
| 0203.19.55 | — | — | — | — | — | Boneless | ||||
| 0203.19.59 | — | — | — | — | — | Other | ||||
| 0203.19.90 | — | — | — | Other | ||||||
| — | Frozen | |||||||||
| — | — | Carcases and half-carcases | ||||||||
| 0203.21.10 | — | — | — | Of domestic swine | ||||||
| 0203.21.90 | — | — | — | Other | ||||||
| — | — | Hams, shoulders and cuts thereof, with bone in | ||||||||
| — | — | — | Of domestic swine | |||||||
| 0203.22.11 | — | — | — | — | Hams and cuts thereof | |||||
| 0203.22.19 | — | — | — | — | Shoulders and cuts thereof | |||||
| 0203.22.90 | — | — | — | Other | ||||||
| — | — | Other | ||||||||
| — | — | — | Of domestic swine | |||||||
| 0203.29.11 | — | — | — | — | Fore-ends and cuts thereof | |||||
| 0203.29.13 | — | — | — | — | Loins and cuts thereof, with bone in | |||||
| 0203.29.15 | — | — | — | — | Bellies (streaky) and cuts thereof | |||||
| — | — | — | — | Other | ||||||
| 0203.29.55 | — | — | — | — | — | Boneless | ||||
| 0203.29.59 | — | — | — | — | — | Other | ||||
| 0203.29.90 | — | — | — | Other | ||||||
| 02.04 | Meat of sheep or goats, fresh, chilled or frozen | |||||||||
| 0204.10.00 | — | Carcases and half-carcases of lamb, fresh or chilled | ||||||||
| — | Other meat of sheep, fresh or chilled | |||||||||
| 0204.21.00 | — | — | Carcases and half-carcases | |||||||
| — | — | Other cuts with bone in | ||||||||
| 0204.22.10 | — | — | — | Short forequarters | ||||||
| 0204.22.30 | — | — | — | Chines and/or best ends | ||||||
| 0204.22.50 | — | — | — | Legs | ||||||
| 0204.22.90 | — | — | — | Other | ||||||
| 0204.23.00 | — | — | Boneless | |||||||
| 0204.30.00 | — | Carcases and half-carcases of lamb, frozen | ||||||||
| — | Other meat of sheep, frozen | |||||||||
| 0204.41.00 | — | — | Carcases and half-carcases | |||||||
| — | — | Other cuts with bone in | ||||||||
| 0204.42.10 | — | — | — | Short forequarters | ||||||
| 0204.42.30 | — | — | — | Chines and/or best ends | ||||||
| 0204.42.50 | — | — | — | Legs | ||||||
| 0204.42.90 | — | — | — | Other | ||||||
| — | — | Boneless | ||||||||
| 0204.43.10 | — | — | — | Of lamb | ||||||
| 0204.43.90 | — | — | — | Other | ||||||
| — | Meat of goats | |||||||||
| — | — | Fresh or chilled | ||||||||
| 0204.50.11 | — | — | — | Carcases and half-carcases | ||||||
| 0204.50.13 | — | — | — | Short forequarters | ||||||
| 0204.50.15 | — | — | — | Chines and/or best ends | ||||||
| 0204.50.19 | — | — | — | Legs | ||||||
| — | — | — | Other | |||||||
| 0204.50.31 | — | — | — | — | Cuts with bone in | |||||
| 0204.50.39 | — | — | — | — | Boneless cuts | |||||
| — | — | Frozen | ||||||||
| 0204.50.51 | — | — | — | Carcases and half-carcases | ||||||
| 0204.50.53 | — | — | — | Short forequarters | ||||||
| 0204.50.55 | — | — | — | Chines and/or best ends | ||||||
| 0204.50.59 | — | — | — | Legs | ||||||
| — | — | — | Other | |||||||
| 0204.50.71 | — | — | — | — | Cuts with bone in | |||||
| 0204.50.79 | — | — | — | — | Boneless cuts | |||||
| 02.05 | ||||||||||
| Meat of horses, asses, mules or hinnies, fresh, chilled or frozen | ||||||||||
| 0205.00.20 | — | Fresh or chilled | ||||||||
| 0205.00.80 | — | Frozen | ||||||||
| 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 | |||||||||
| 0206.10.10 | — | — | For the manufacture of pharmaceutical products | |||||||
| — | — | Other | ||||||||
| 0206.10.95 | — | — | — | Thick skirt and thin skirt | ||||||
| 0206.10.98 | — | — | — | Other | ||||||
| — | Of bovine animals, frozen | |||||||||
| 0206.21.00 | — | — | Tongues | |||||||
| 0206.22.00 | — | — | Livers | |||||||
| — | — | Other | ||||||||
| 0206.29.10 | — | — | — | For the manufacture of pharmaceutical products | ||||||
| — | — | — | Other | |||||||
| 0206.29.91 | — | — | — | — | Thick skirt and thin skirt | |||||
| 0206.29.99 | — | — | — | — | Other | |||||
| 0206.30.00 | — | Of swine, fresh or chilled | ||||||||
| — | Of swine, frozen | |||||||||
| 0206.41.00 | — | — | Livers | |||||||
| 0206.49.00 | — | — | Other | |||||||
| — | Other, fresh or chilled | |||||||||
| 0206.80.10 | — | — | For the manufacture of pharmaceutical products | |||||||
| — | — | Other | ||||||||
| 0206.80.91 | — | — | — | Of horses, asses, mules and hinnies | ||||||
| 0206.80.99 | — | — | — | Of sheep and goats | ||||||
| — | Other, frozen | |||||||||
| 0206.90.10 | — | — | For the manufacture of pharmaceutical products | |||||||
| — | — | Other | ||||||||
| 0206.90.91 | — | — | — | Of horses, asses, mules and hinnies | ||||||
| 0206.90.99 | — | — | — | Of sheep and goats | ||||||
| 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 | ||||||||
| 0207.11.10 | — | — | — | Plucked and gutted, with heads and feet, known as 83 % chickens | ||||||
| 0207.11.30 | — | — | — | Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as 70 % chickens | ||||||
| 0207.11.90 | — | — | — | Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as 65 % chickens, or otherwise presented | ||||||
| — | — | Not cut in pieces, frozen | ||||||||
| 0207.12.10 | — | — | — | Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as 70 % chickens | ||||||
| 0207.12.90 | — | — | — | Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as 65 % chickens, or otherwise presented | ||||||
| — | — | Cuts and offal, fresh or chilled | ||||||||
| — | — | — | Cuts | |||||||
| 0207.13.10 | — | — | — | — | Boneless | |||||
| — | — | — | — | With bone in | ||||||
| 0207.13.20 | — | — | — | — | — | Halves or quarters | ||||
| 0207.13.30 | — | — | — | — | — | Whole wings, with or without tips | ||||
| 0207.13.40 | — | — | — | — | — | Backs, necks, backs with necks attached, rumps and wing-tips | ||||
| 0207.13.50 | — | — | — | — | — | Breasts and cuts thereof | ||||
| 0207.13.60 | — | — | — | — | — | Legs and cuts thereof | ||||
| 0207.13.70 | — | — | — | — | — | Other | ||||
| — | — | — | Offal | |||||||
| 0207.13.91 | — | — | — | — | Livers | |||||
| 0207.13.99 | — | — | — | — | Other | |||||
| — | — | Cuts and offal, frozen | ||||||||
| — | — | — | Cuts | |||||||
| 0207.14.10 | — | — | — | — | Boneless | |||||
| — | — | — | — | With bone in | ||||||
| 0207.14.20 | — | — | — | — | — | Halves or quarters | ||||
| 0207.14.30 | — | — | — | — | — | Whole wings, with or without tips | ||||
| 0207.14.40 | — | — | — | — | — | Backs, necks, backs with necks attached, rumps and wing-tips | ||||
| 0207.14.50 | — | — | — | — | — | Breasts and cuts thereof | ||||
| 0207.14.60 | — | — | — | — | — | Legs and cuts thereof | ||||
| 0207.14.70 | — | — | — | — | — | Other | ||||
| — | — | — | Offal | |||||||
| 0207.14.91 | — | — | — | — | Livers | |||||
| 0207.14.99 | — | — | — | — | Other | |||||
| — | Of turkeys | |||||||||
| — | — | Not cut in pieces, fresh or chilled | ||||||||
| 0207.24.10 | — | — | — | Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as 80 % turkeys | ||||||
| 0207.24.90 | — | — | — | Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as 73 % turkeys, or otherwise presented | ||||||
| — | — | Not cut in pieces, frozen | ||||||||
| 0207.25.10 | — | — | — | Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as 80 % turkeys | ||||||
| 0207.25.90 | — | — | — | Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as 73 % turkeys, or otherwise presented | ||||||
| — | — | Cuts and offal, fresh or chilled | ||||||||
| — | — | — | Cuts | |||||||
| 0207.26.10 | — | — | — | — | Boneless | |||||
| — | — | — | — | With bone in | ||||||
| 0207.26.20 | — | — | — | — | — | Halves or quarters | ||||
| 0207.26.30 | — | — | — | — | — | Whole wings, with or without tips | ||||
| 0207.26.40 | — | — | — | — | — | Backs, necks, backs with necks attached, rumps and wing-tips | ||||
| 0207.26.50 | — | — | — | — | — | Breasts and cuts thereof | ||||
| — | — | — | — | — | Legs and cuts thereof | |||||
| 0207.26.60 | — | — | — | — | — | — | Drumsticks and cuts of drumsticks | |||
| 0207.26.70 | — | — | — | — | — | — | Other | |||
| 0207.26.80 | — | — | — | — | — | Other | ||||
| — | — | — | Offal | |||||||
| 0207.26.91 | — | — | — | — | Livers | |||||
| 0207.26.99 | — | — | — | — | Other | |||||
| — | — | Cuts and offal, frozen | ||||||||
| — | — | — | Cuts | |||||||
| 0207.27.10 | — | — | — | — | Boneless | |||||
| — | — | — | — | With bone in | ||||||
| 0207.27.20 | — | — | — | — | — | Halves or quarters | ||||
| 0207.27.30 | — | — | — | — | — | Whole wings, with or without tips | ||||
| 0207.27.40 | — | — | — | — | — | Backs, necks, backs with necks attached, rumps and wing-tips | ||||
| 0207.27.50 | — | — | — | — | — | Breasts and cuts thereof | ||||
| — | — | — | — | — | Legs and cuts thereof | |||||
| 0207.27.60 | — | — | — | — | — | — | Drumsticks and cuts thereof | |||
| 0207.27.70 | — | — | — | — | — | — | Other | |||
| 0207.27.80 | — | — | — | — | — | Other | ||||
| — | — | — | Offal | |||||||
| 0207.27.91 | — | — | — | — | Livers | |||||
| 0207.27.99 | — | — | — | — | Other | |||||
| — | Of ducks | |||||||||
| — | — | Not cut in pieces, fresh or chilled | ||||||||
| 0207.41.20 | — | — | — | Plucked, bled, gutted but not drawn, with heads and feet, known as 85 % ducks | ||||||
| 0207.41.30 | — | — | — | Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as 70 % ducks | ||||||
| 0207.41.80 | — | — | — | Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as 63 % ducks, or otherwise presented | ||||||
| — | — | Not cut in pieces, frozen | ||||||||
| 0207.42.30 | — | — | — | Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as 70 % ducks | ||||||
| 0207.42.80 | — | — | — | Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as 63 % ducks, or otherwise presented | ||||||
| 0207.43.00 | — | — | Fatty livers, fresh or chilled | |||||||
| — | — | Other, fresh or chilled | ||||||||
| — | — | — | Cuts | |||||||
| 0207.44.10 | — | — | — | — | Boneless | |||||
| — | — | — | — | With bone in | ||||||
| 0207.44.21 | — | — | — | — | — | Halves or quarters | ||||
| 0207.44.31 | — | — | — | — | — | Whole wings, with or without tips | ||||
| 0207.44.41 | — | — | — | — | — | Backs, necks, backs with necks attached, rumps and wing-tips | ||||
| 0207.44.51 | — | — | — | — | — | Breasts and cuts thereof | ||||
| 0207.44.61 | — | — | — | — | — | Legs and cuts thereof | ||||
| 0207.44.71 | — | — | — | — | — | Paletots | ||||
| 0207.44.81 | — | — | — | — | — | Other | ||||
| — | — | — | Offal | |||||||
| 0207.44.91 | — | — | — | — | Livers, other than fatty livers | |||||
| 0207.44.99 | — | — | — | — | Other | |||||
| — | — | Other, frozen | ||||||||
| — | — | — | Cuts | |||||||
| 0207.45.10 | — | — | — | — | Boneless | |||||
| — | — | — | — | With bone in | ||||||
| 0207.45.21 | — | — | — | — | — | Halves or quarters | ||||
| 0207.45.31 | — | — | — | — | — | Whole wings, with or without tips | ||||
| 0207.45.41 | — | — | — | — | — | Backs, necks, backs with necks attached, rumps and wing-tips | ||||
| 0207.45.51 | — | — | — | — | — | Breasts and cuts thereof | ||||
| 0207.45.61 | — | — | — | — | — | Legs and cuts thereof | ||||
| 0207.45.71 | — | — | — | — | — | Paletots | ||||
| 0207.45.81 | — | — | — | — | — | Other | ||||
| — | — | — | Offal | |||||||
| — | — | — | — | Livers | ||||||
| 0207.45.93 | — | — | — | — | — | Fatty livers | ||||
| 0207.45.95 | — | — | — | — | — | Other | ||||
| 0207.45.99 | — | — | — | — | Other | |||||
| — | Of geese | |||||||||
| — | — | Not cut in pieces, fresh or chilled | ||||||||
| 0207.51.10 | — | — | — | Plucked, bled, not drawn, with heads and feet, known as 82 % geese | ||||||
| 0207.51.90 | — | — | — | Plucked and drawn, without heads and feet, with or without hearts and gizzards, known as 75 % geese, or otherwise presented | ||||||
| — | — | Not cut in pieces, frozen | ||||||||
| 0207.52.10 | — | — | — | Plucked, bled, not drawn, with heads and feet, known as 82 % geese | ||||||
| 0207.52.90 | — | — | — | Plucked and drawn, without heads and feet, with or without hearts and gizzards, known as 75 % geese, or otherwise presented | ||||||
| 0207.53.00 | — | — | Fatty livers, fresh or chilled | |||||||
| — | — | Other, fresh or chilled | ||||||||
| — | — | — | Cuts | |||||||
| 0207.54.10 | — | — | — | — | Boneless | |||||
| — | — | — | — | With bone in | ||||||
| 0207.54.21 | — | — | — | — | — | Halves or quarters | ||||
| 0207.54.31 | — | — | — | — | — | Whole wings, with or without tips | ||||
| 0207.54.41 | — | — | — | — | — | Backs, necks, backs with necks attached, rumps and wing-tips | ||||
| 0207.54.51 | — | — | — | — | — | Breasts and cuts thereof | ||||
| 0207.54.61 | — | — | — | — | — | Legs and cuts thereof | ||||
| 0207.54.71 | — | — | — | — | — | Paletots | ||||
| 0207.54.81 | — | — | — | — | — | Other | ||||
| — | — | — | Offal | |||||||
| 0207.54.91 | — | — | — | — | Livers, other than fatty livers | |||||
| 0207.54.99 | — | — | — | — | Other | |||||
| — | — | Other, frozen | ||||||||
| — | — | — | Cuts | |||||||
| 0207.55.10 | — | — | — | — | Boneless | |||||
| — | — | — | — | With bone in | ||||||
| 0207.55.21 | — | — | — | — | — | Halves or quarters | ||||
| 0207.55.31 | — | — | — | — | — | Whole wings, with or without tips | ||||
| 0207.55.41 | — | — | — | — | — | Backs, necks, backs with necks attached, rumps and wing-tips | ||||
| 0207.55.51 | — | — | — | — | — | Breasts and cuts thereof | ||||
| 0207.55.61 | — | — | — | — | — | Legs and cuts thereof | ||||
| 0207.55.71 | — | — | — | — | — | Paletots | ||||
| 0207.55.81 | — | — | — | — | — | Other | ||||
| — | — | — | Offal | |||||||
| — | — | — | — | Livers | ||||||
| 0207.55.93 | — | — | — | — | — | Fatty livers | ||||
| 0207.55.95 | — | — | — | — | — | Other | ||||
| 0207.55.99 | — | — | — | — | Other | |||||
| — | Of guinea fowls | |||||||||
| 0207.60.05 | — | — | Not cut in pieces, fresh, chilled or frozen | |||||||
| — | — | Other, fresh, chilled or frozen | ||||||||
| — | — | — | Cuts | |||||||
| 0207.60.10 | — | — | — | — | Boneless | |||||
| — | — | — | — | With bone in | ||||||
| 0207.60.21 | — | — | — | — | — | Halves or quarters | ||||
| 0207.60.31 | — | — | — | — | — | Whole wings, with or without tips | ||||
| 0207.60.41 | — | — | — | — | — | Backs, necks, backs with necks attached, rumps and wing-tips | ||||
| 0207.60.51 | — | — | — | — | — | Breasts and cuts thereof | ||||
| 0207.60.61 | — | — | — | — | — | Legs and cuts thereof | ||||
| 0207.60.81 | — | — | — | — | — | Other | ||||
| — | — | — | Offal | |||||||
| 0207.60.91 | — | — | — | — | Livers | |||||
| 0207.60.99 | — | — | — | — | Other | |||||
| 02.08 | Other meat and edible meat offal, fresh, chilled or frozen | |||||||||
| — | Of rabbits or hares | |||||||||
| 0208.10.10 | — | — | Of domestic rabbits | |||||||
| 0208.10.90 | — | — | Other | |||||||
| 0208.30.00 | — | Of primates | ||||||||
| — | 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 | — | — | Whale meat | |||||||
| 0208.40.20 | — | — | Seal meat | |||||||
| 0208.40.80 | — | — | Other | |||||||
| 0208.50.00 | — | Of reptiles (including snakes and turtles) | ||||||||
| 0208.60.00 | — | Of camels and other camelids (Camelidae) | ||||||||
| — | Other | |||||||||
| 0208.90.10 | — | — | Of domestic pigeons | |||||||
| 0208.90.30 | — | — | Of game, other than of rabbits or hares | |||||||
| 0208.90.60 | — | — | Of reindeer | |||||||
| 0208.90.70 | — | — | Frogs' legs | |||||||
| 0208.90.98 | — | — | Other | |||||||
| 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 | ||||||||
| 0209.10.11 | — | — | — | Fresh, chilled, frozen, salted or in brine | ||||||
| 0209.10.19 | — | — | — | Dried or smoked | ||||||
| 0209.10.90 | — | — | Pig fat, other than that of subheading 02091011 or 02091019 | |||||||
| 0209.90.00 | — | Other | ||||||||
| 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 | ||||||
| 0210.11.11 | — | — | — | — | — | Hams and cuts thereof | ||||
| 0210.11.19 | — | — | — | — | — | Shoulders and cuts thereof | ||||
| — | — | — | — | Dried or smoked | ||||||
| 0210.11.31 | — | — | — | — | — | Hams and cuts thereof | ||||
| 0210.11.39 | — | — | — | — | — | Shoulders and cuts thereof | ||||
| 0210.11.90 | — | — | — | Other | ||||||
| — | — | Bellies (streaky) and cuts thereof | ||||||||
| — | — | — | Of domestic swine | |||||||
| 0210.12.11 | — | — | — | — | Salted or in brine | |||||
| 0210.12.19 | — | — | — | — | Dried or smoked | |||||
| 0210.12.90 | — | — | — | Other | ||||||
| — | — | Other | ||||||||
| — | — | — | Of domestic swine | |||||||
| — | — | — | — | Salted or in brine | ||||||
| 0210.19.10 | — | — | — | — | — | Bacon sides or spencers | ||||
| 0210.19.20 | — | — | — | — | — | Three-quarter sides or middles | ||||
| 0210.19.30 | — | — | — | — | — | Fore-ends and cuts thereof | ||||
| 0210.19.40 | — | — | — | — | — | Loins and cuts thereof | ||||
| 0210.19.50 | — | — | — | — | — | Other | ||||
| — | — | — | — | Dried or smoked | ||||||
| 0210.19.60 | — | — | — | — | — | Fore-ends and cuts thereof | ||||
| 0210.19.70 | — | — | — | — | — | Loins and cuts thereof | ||||
| — | — | — | — | — | Other | |||||
| 0210.19.81 | — | — | — | — | — | — | Boneless | |||
| 0210.19.89 | — | — | — | — | — | — | Other | |||
| 0210.19.90 | — | — | — | Other | ||||||
| — | Meat of bovine animals | |||||||||
| 0210.20.10 | — | — | With bone in | |||||||
| 0210.20.90 | — | — | Boneless | |||||||
| — | Other, including edible flours and meals of meat or meat offal | |||||||||
| 0210.91.00 | — | — | Of primates | |||||||
| — | — | 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 | — | — | — | Of whales, dolphins and porpoises (mammals of the order Cetacea); of manatees and dugongs (mammals of the order Sirenia) | ||||||
| — | — | — | Other | |||||||
| 0210.92.91 | — | — | — | — | Meat | |||||
| 0210.92.92 | — | — | — | — | Offal | |||||
| 0210.92.99 | — | — | — | — | Edible flours and meals of meat or meat offal | |||||
| 0210.93.00 | — | — | Of reptiles (including snakes and turtles) | |||||||
| — | — | Other | ||||||||
| — | — | — | Meat | |||||||
| 0210.99.10 | — | — | — | — | Of horses, salted, in brine or dried | |||||
| — | — | — | — | Of sheep and goats | ||||||
| 0210.99.21 | — | — | — | — | — | With bone in | ||||
| 0210.99.29 | — | — | — | — | — | Boneless | ||||
| 0210.99.31 | — | — | — | — | Of reindeer | |||||
| 0210.99.39 | — | — | — | — | Other | |||||
| — | — | — | Offal | |||||||
| — | — | — | — | Of domestic swine | ||||||
| 0210.99.41 | — | — | — | — | — | Livers | ||||
| 0210.99.49 | — | — | — | — | — | Other | ||||
| — | — | — | — | Of bovine animals | ||||||
| 0210.99.51 | — | — | — | — | — | Thick skirt and thin skirt | ||||
| 0210.99.59 | — | — | — | — | — | Other | ||||
| — | — | — | — | Other | ||||||
| — | — | — | — | — | Poultry liver | |||||
| 0210.99.71 | — | — | — | — | — | — | Fatty livers of geese or ducks, salted or in brine | |||
| 0210.99.79 | — | — | — | — | — | — | Other | |||
| 0210.99.85 | — | — | — | — | — | Other | ||||
| 0210.99.90 | — | — | — | Edible flours and meals of meat or meat offal | ||||||
Føroyskt