LEBENDE TIERE UND WAREN TIERISCHEN URSPRUNGS > FLEISCH UND GENIESSBARE SCHLACHTNEBENERZEUGNISSE > Fleisch und genießbare Schlachtnebenerzeugnisse, gesalzen, in Salzlake, getrocknet oder geräuchert; genießbares Mehl von Fleisch oder von Schlachtnebenerzeugnissen > andere, einschließlich genießbares Mehl von Fleisch oder von Schlachtnebenerzeugnissen > andere
1. A. The following expressions have the meanings hereby assigned to them: (a) 'carcases of bovine animals' (subheadings 0201 10 and 0202 10): whole carcases of the slaughtered animals after having been bled, eviscerated and skinned, imported with or without the heads, with or without the feet and with or without the other offals attached. Where carcases are imported without the heads, the latter must have been separated from the carcase at the atloido-occipital joint. When imported without the feet, the latter must have been cut off at the carpo-metacarpal or tarso-metatarsal joints; 'carcase' includes the front part of the carcase comprising all the bones and the flank, neck and shoulder, having more than 10 pairs of ribs; (b) 'half-carcases of bovine animals' (subheadings 0201 10 and 0202 10): the product obtained by separating the whole carcase symmetrically through the middle of each cervical, dorsal, lumbar and sacral vertebra and through the middle of the sternum and of the ischio-pubic symphysis; 'half-carcase' includes the front part of the half-carcase comprising all the bones and the flank, neck and shoulder, having more than 10 ribs; (c) 'compensated quarters' (subheadings 0201 20 20 and 0202 20 10): portions composed of either: forequarters comprising all the bones and the flank, neck and shoulder, cut at the 10th rib; and hindquarters comprising all the bones and the thigh and sirloin, cut at the third rib, or: forequarters comprising all the bones and the flank, neck and shoulder, cut at the 5th rib, with the whole of the flank and breast attached; and hindquarters comprising all the bones and the thigh and sirloin, cut at the 8th rib. The forequarters and hindquarters constituting 'compensated quarters' must be presented to customs at the same time and in equal numbers, and the total weight of the forequarters must be equal to that of the hindquarters; however, a difference between the weights of the two parts of the consignment is allowed provided that this does not exceed 5 % of the weight of the heavier part (forequarters or hindquarters); (d) 'unseparated forequarters' (subheadings 0201 20 30 and 0202 20 30): the front part of a carcase comprising all the bones and the flank, neck and shoulder, with a minimum of four pairs of ribs and a maximum of 10 pairs of ribs (the first four pairs of ribs must be whole, the others may be cut), with or without the thin flank; (e) 'separated forequarters' (subheadings 0201 20 30 and 0202 20 30): the front part of a half-carcase comprising all the bones and the flank, neck and shoulder, with a minimum of four ribs and a maximum of 10 ribs (the first four ribs must be whole, the others may be cut), with or without the thin flank; (f) 'unseparated hindquarters' (subheadings 0201 20 50 and 0202 20 50): the rear part of a carcase comprising all the bones and the thigh and sirloin, including the fillet, with a minimum of three pairs of whole or cut ribs, with or without the shank and with or without the thin flank; (g) 'separated hindquarters' (subheadings 0201 20 50 and 0202 20 50): the rear part of a half-carcase comprising all the bones and the thigh and sirloin, including the fillet, with a minimum of three whole or cut ribs, with or without the shank and with or without the thin flank.
1. This chapter does not cover: (a) products of the kinds described in headings 0201 to 0208 or 0210, unfit or unsuitable for human consumption; (b) guts, bladders or stomachs of animals (heading 0504) or animal blood (heading 0511 or 3002); (c) animal fat, other than products of heading 0209 (Chapter 15). 2. For the purposes of headings 0207 and 0210, the expression 'meat and edible meat offal of poultry' refers to the meat and edible meat offal of fowls of the species Gallus domesticus, ducks, geese, turkeys and guinea fowls. 3. Throughout the Nomenclature: (a) the term 'meat' means the flesh (including fat) of any animal (including fish flesh), but not the flesh of crustaceans, molluscs or other aquatic invertebrates; (b) 'offal' means the edible internal organs such as liver, kidney, heart, tongue, brain, as well as feet, tails and similar extremities. 4. Heading 0210 applies only to meat and edible meat offal which has been salted, in brine, dried or smoked, and to edible flours and meals of meat or meat offal. It does not cover dried, salted or smoked sausages or similar products (heading 1601) or meat extracts or juices (heading 1603).
1. Any reference in this Section to a particular genus or species of an animal, except where the context otherwise requires, includes a reference to the young of that genus or species. 2. Except where the context otherwise requires, throughout the Nomenclature any reference to 'dried' products also covers products which have been dehydrated, evaporated or freeze-dried.
Quelle: Europäische Kommission - Erläuterungen zur KN (ENKN) und HS-Anmerkungen.