FROZEN RAW CHICKEN CARCASS COMPRISING THE RIB CAGE AND BACKBONE OF A C HICKEN (AROUND 95%) AND A SMALL QUANTITY OF CHICKEN MEAT (AROUND 5%). THE CARCASS REFERS TO THE PART OF THE CHICKEN WHICH IS LEFT WHEN ALL T HE USABLE PARTS ARE REMOVED. DURING THE CUTTING OPERATION A WHOLE CHIC KEN IS GUTTED AND SYSTEMATICALLY CUT TO REMOVE THE SKIN, BREAST MEAT, LEGS AND WINGS, LEAVING ONLY THE RIB CAGE AND BACKBONE. NO OFFAL, NECK BONE, SKIN OR OTHER ASSOCIATED EXTRANEOUS MATTER IS INCLUDED. THE CAR CASS IS USED TO MAKE CHICKEN STOCK WHEN IT IS BOILED WITH VEGETABLES, HERBS AND SPICES. CLASSIFIED AS A CHICKEN CARCASS OTHERWISE PRESENTED.

CLASSIFICATION IS DETERMINED BY GENERAL RULES 1 & 6 TOGETHER WITH THE TEXT TO CN CODES 0207, 020712 AND 02071290.