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EU TARICChapter 02

Chapter 02: Meat and Edible Meat Offal

660 CN codes · 0 declarable · Updated monthly from DG TAXUD

CN Codes

Full detail on EU TARIC →
CN CodeDescriptionDeclarableTrade Measures
02 00MEAT AND EDIBLE MEAT OFFAL :——
02 01Meat of bovine animals, fresh or chilled :——
02 01 10Carcases and half-carcases :——
02 01 10 00 21High quality beef and veal :——
02 01 10 00 21Of bison——
02 01 10 00 29Other——
02 01 10 00 92Other :——
02 01 10 00 92Carcases of a weight of 180 kg or more but not exceeding 300 kg and half-carcases, of a weight of 90 kg or more but not exceeding 150 kg, with a low degree of ossification of the cartilages (in particular those of the symphysis pubis and the vertebral apophyses), the meat of which is a light pink colour and the fat of which, of extremely fine structure, is white to light yellow in colour :——
02 01 10 00 92Of bison——
02 01 10 00 94Other——
02 01 10 00 97Other :——
02 01 10 00 97Of bison——
02 01 10 00 98Other——
02 01 20Other cuts with bone in :——
02 01 20 20'Compensated' quarters :——
02 01 20 20 21High quality beef and veal :——
02 01 20 20 21Of bison——
02 01 20 20 29Other——
02 01 20 20 92Other :——
02 01 20 20 92Of bison——
02 01 20 20 94Other——
02 01 20 20 97Other :——
02 01 20 20 97Of bison——
02 01 20 20 98Other——
02 01 20 30Unseparated or separated forequarters :——
02 01 20 30 21High quality beef and veal :——
02 01 20 30 21Of bison——
02 01 20 30 29Other——
02 01 20 30 92Other :——
02 01 20 30 92Separated forequarters of a weight of 45 kg or more but not exceeding 75 kg, with a low degree of ossification of the cartilages (in particular those of the vertebral apophyses), the meat of which is a light pink colour and the fat of which, of extremely fine structure, is white to light yellow in colour :——
02 01 20 30 92Of bison——
02 01 20 30 94Other——
02 01 20 30 97Other :——
02 01 20 30 97Of bison——
02 01 20 30 98Other——
02 01 20 50Unseparated or separated hindquarters :——
02 01 20 50 21High quality beef and veal :——
02 01 20 50 21Of bison——
02 01 20 50 29Other——
02 01 20 50 92Other :——
02 01 20 50 92Separated hindquarters of a weight of 45 kg or more but not exceeding 75 kg (38 kg or more but not exceeding 68 kg in the case of——
02 01 20 50 92Of bison——
02 01 20 50 94Other——
02 01 20 50 97Other :——
02 01 20 50 97Of bison——
02 01 20 50 98Other——
02 01 20 90Other :——
02 01 20 90 11High quality beef and veal :——
02 01 20 90 11Of bison——
02 01 20 90 15Other——
02 01 20 90 91Other :——
02 01 20 90 91Of bison——
02 01 20 90 99Other——
02 01 30Boneless :——
02 01 30 00 31High quality :——
02 01 30 00 31Of bison——
02 01 30 00 39Other——
02 01 30 00 41Other :——
02 01 30 00 41Buffalo meat :——
02 01 30 00 41Of bison——
02 01 30 00 49Other——
02 01 30 00 90Other——
02 02Meat of bovine animals, frozen :——
02 02 10Carcases and half-carcases :——
02 02 10 00 11High quality beef and veal :——
02 02 10 00 11Of bison——
02 02 10 00 15Other——
02 02 10 00 91Other :——
02 02 10 00 91Of bison——
02 02 10 00 99Other——
02 02 20Other cuts with bone in :——
02 02 20 10'Compensated' quarters :——
02 02 20 10 11High quality beef and veal :——
02 02 20 10 11Of bison——
02 02 20 10 15Other——
02 02 20 10 91Other :——
02 02 20 10 91Of bison——
02 02 20 10 99Other——
02 02 20 30Unseparated or separated forequarters :——
02 02 20 30 11High quality beef and veal :——
02 02 20 30 11Of bison——
02 02 20 30 15Other——
02 02 20 30 81Other :——
02 02 20 30 81Intended for processing :——
02 02 20 30 81For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products) :——
02 02 20 30 81Of bison——
02 02 20 30 82Other——
02 02 20 30 83For the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products) :——
02 02 20 30 83Of bison——
02 02 20 30 84Other——
02 02 20 30 85Other :——
02 02 20 30 85Of bison——
02 02 20 30 86Other——
02 02 20 30 87Other :——
02 02 20 30 87Of bison——
02 02 20 30 88Other——
02 02 20 50Unseparated or separated hindquarters :——
02 02 20 50 11High quality beef and veal :——
02 02 20 50 11Of bison——
02 02 20 50 15Other——
02 02 20 50 91Other :——
02 02 20 50 91Of bison——
02 02 20 50 99Other——
02 02 20 90Other :——
02 02 20 90 11High quality beef and veal :——
02 02 20 90 11Of bison——
02 02 20 90 15Other——
02 02 20 90 91Other :——
02 02 20 90 91Of bison——
02 02 20 90 99Other——
02 02 30Boneless :——
02 02 30 10Forequarters, 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 :——
02 02 30 10 11High quality beef and veal :——
02 02 30 10 11Of bison——
02 02 30 10 15Other——
02 02 30 10 81Other :——
02 02 30 10 81Intended for processing :——
02 02 30 10 81For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products) :——
02 02 30 10 81Of bison——
02 02 30 10 82Other——
02 02 30 10 83For the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products) :——
02 02 30 10 83Of bison——
02 02 30 10 84Other——
02 02 30 10 85Other :——
02 02 30 10 85Of bison——
02 02 30 10 86Other——
02 02 30 10 87Other :——
02 02 30 10 87Of bison——
02 02 30 10 88Other——
02 02 30 50Crop, chuck-and-blade and brisket cuts :——
02 02 30 50 11High quality beef and veal :——
02 02 30 50 11Of bison——
02 02 30 50 15Other——
02 02 30 50 81Other :——
02 02 30 50 81Intended for processing :——
02 02 30 50 81For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products) :——
02 02 30 50 81Of bison——
02 02 30 50 82Other——
02 02 30 50 83For the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products) :——
02 02 30 50 83Of bison——
02 02 30 50 84Other——
02 02 30 50 85Other :——
02 02 30 50 85Of bison——
02 02 30 50 86Other——
02 02 30 50 87Other :——
02 02 30 50 87Of bison——
02 02 30 50 88Other——
02 02 30 90Other :——
02 02 30 90 11High quality :——
02 02 30 90 11Of bison——
02 02 30 90 15Other——
02 02 30 90 41Other :——
02 02 30 90 41Buffalo meat :——
02 02 30 90 41Intended for processing :——
02 02 30 90 41For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products) :——
02 02 30 90 41Of bison——
02 02 30 90 42Other——
02 02 30 90 43For the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products) :——
02 02 30 90 43Of bison——
02 02 30 90 44Other——
02 02 30 90 45Other :——
02 02 30 90 45Of bison——
02 02 30 90 46Other——
02 02 30 90 47Other :——
02 02 30 90 47Of bison——
02 02 30 90 48Other——
02 02 30 90 70Other :——
02 02 30 90 70Intended for processing :——
02 02 30 90 70For the manufacture of products falling within subheadings 1602 10, 1602 50 31 or 1602 50 95, not containing meat other than that of animals of the bovine species, with a collagen/protein ratio of no more than 0,45 and containing by weight at least 20% of lean meat (excluding offal and fat) with meat and jelly accounting for at least 85% of the total net weight; the products must be subjected to a heat treatment sufficient to ensure the coagulation of meat proteins in the whole of the product and which therefore shows no traces of a pinkish liquid on the cut surface when the product is cut along a line passing through its thickest part (A-products)——
02 02 30 90 75For the manufacture of products other than those falling within subheadings ex 0210 20, 0210 99 51, 0210 99 90, 1602 50 10 and 1602 90 61 (B-products)——
02 02 30 90 80Other——
02 02 30 90 90Other——
02 03Meat of swine, fresh, chilled or frozen :——
02 03 11Fresh or chilled :——
02 03 11Carcases and half-carcases :——
02 03 11 10Of domestic swine——
02 03 11 90Other——
02 03 12Hams, shoulders and cuts thereof, with bone in :——
02 03 12 11Of domestic swine :——
02 03 12 11Hams and cuts thereof——
02 03 12 19Shoulders and cuts thereof——
02 03 12 90Other——
02 03 19Other :——
02 03 19 11Of domestic swine :——
02 03 19 11Fore-ends and cuts thereof——
02 03 19 13Loins and cuts thereof, with bone in——
02 03 19 15Bellies (streaky) and cuts thereof——
02 03 19 55Other :——
02 03 19 55Boneless :——
02 03 19 55 10Tenderloin, presented separately——
02 03 19 55 15Loins and cuts thereof, excluding tenderloin presented separately :——
02 03 19 55 15Loins——
02 03 19 55 25Cuts——
02 03 19 55 30Ham and cuts of ham——
02 03 19 55 90Other——
02 03 19 59Other——
02 03 19 90Other——
02 03 21Frozen :——
02 03 21Carcases and half-carcases :——
02 03 21 10Of domestic swine——
Showing 200 of 660 codes. View all on EU TARIC →

HS Headings in Chapter 02 (88)

02 00MEAT AND EDIBLE MEAT OFFAL :
02 01Meat of bovine animals, fresh or chilled :
02 01 10Carcases and half-carcases :
02 01 20Other cuts with bone in :
02 01 30Boneless :
02 02Meat of bovine animals, frozen :
02 02 10Carcases and half-carcases :
02 02 20Other cuts with bone in :
02 02 30Boneless :
02 03Meat of swine, fresh, chilled or frozen :
02 03 11Fresh or chilled :
02 03 11Carcases and half-carcases :
02 03 12Hams, shoulders and cuts thereof, with bone in :
02 03 19Other :
02 03 21Frozen :
02 03 21Carcases and half-carcases :
02 03 22Hams, shoulders and cuts thereof, with bone in :
02 03 29Other :
02 04Meat of sheep or goats, fresh, chilled or frozen :
02 04 10Carcases and half-carcases of lamb, fresh or chilled :
02 04 21Other meat of sheep, fresh or chilled :
02 04 21Carcases and half-carcases :
02 04 22Other cuts with bone in :
02 04 23Boneless :
02 04 30Carcases and half-carcases of lamb, frozen :
02 04 41Other meat of sheep, frozen :
02 04 41Carcases and half-carcases :
02 04 42Other cuts with bone in :
02 04 43Boneless :
02 04 50Meat of goats :
02 05Meat of horses, asses, mules or hinnies, fresh, chilled or frozen :
02 06Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen :
02 06 10Of bovine animals, fresh or chilled :
02 06 21Of bovine animals, frozen :
02 06 21Tongues
02 06 22Livers
02 06 29Other :
02 06 30Of swine, fresh or chilled :
02 06 41Of swine, frozen :
02 06 41Livers :
02 06 49Other
02 06 80Other, fresh or chilled :
02 06 90Other, frozen :
02 07Meat and edible offal, of the poultry of heading 0105, fresh, chilled or frozen :
02 07 11Of fowls of the species Gallus domesticus :
02 07 11Not cut in pieces, fresh or chilled :
02 07 12Not cut in pieces, frozen :
02 07 13Cuts and offal, fresh or chilled :
02 07 14Cuts and offal, frozen :
02 07 24Of turkeys :
02 07 24Not cut in pieces, fresh or chilled :
02 07 25Not cut in pieces, frozen :
02 07 26Cuts and offal, fresh or chilled :
02 07 27Cuts and offal, frozen :
02 07 41Of ducks :
02 07 41Not cut in pieces, fresh or chilled :
02 07 42Not cut in pieces, frozen :
02 07 43Fatty livers, fresh or chilled
02 07 44Other, fresh or chilled :
02 07 45Other, frozen :
02 07 51Of geese :
02 07 51Not cut in pieces, fresh or chilled :
02 07 52Not cut in pieces, frozen :
02 07 53Fatty livers, fresh or chilled
02 07 54Other, fresh or chilled :
02 07 55Other, frozen :
02 07 60Of guinea fowls :
02 08Other meat and edible meat offal, fresh, chilled or frozen :
02 08 10Of rabbits or hares :
02 08 30Of primates
02 08 40Of 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) :
02 08 50Of reptiles (including snakes and turtles)
02 08 60Of camels and other camelids (Camelidae)
02 08 90Other :
02 09Pig fat, free of lean meat, and poultry fat, not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked :
02 09 10Of pigs :
02 09 90Other
02 10Meat and edible meat offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal :
02 10 11Meat of swine :
02 10 11Hams, shoulders and cuts thereof, with bone in :
02 10 12Bellies (streaky) and cuts thereof :
02 10 19Other :
02 10 20Meat of bovine animals :
02 10 91Other, including edible flours and meals of meat or meat offal :
02 10 91Of primates
02 10 92Of 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) :
02 10 93Of reptiles (including snakes and turtles)
02 10 99Other :

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