Position 0201
Meat of bovine animals, fresh or chilled
Hiérarchie du classement tarifaire
02MEAT AND EDIBLE MEAT OFFAL0201Meat of bovine animals, fresh or chilled
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Ce groupe de produits est une catégorie de classement et ne constitue pas à lui seul un code tarifaire utilisable dans une déclaration.
Vérifier le taux de droit →Le catalogue présente des informations de classement issues d’un instantané daté des données. Le taux de droit applicable dépend de l’origine et de la date d’importation. Des droits antidumping et compensateurs, des mesures de sauvegarde et d’autres conditions peuvent s’appliquer. Aucun taux universel ou garanti ne peut en être déduit.
Sous-groupes de produits
0201100021Carcases and half-carcases · High quality beef and veal · Of bison0201100029Carcases and half-carcases · High quality beef and veal · Other0201100092Carcases and half-carcases · Other · Carcases 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 · Of bison0201100094Carcases and half-carcases · Other · Carcases 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 · Other0201100097Carcases and half-carcases · Other · Other · Of bison0201100098Carcases and half-carcases · Other · Other · Other0201202021Other cuts with bone in · 'Compensated' quarters · High quality beef and veal · Of bison0201202029Other cuts with bone in · 'Compensated' quarters · High quality beef and veal · Other0201202092Other cuts with bone in · 'Compensated' quarters · Other · "Compensated" quarters, 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 · Of bison0201202094Other cuts with bone in · 'Compensated' quarters · Other · "Compensated" quarters, 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 · Other0201202097Other cuts with bone in · 'Compensated' quarters · Other · Other · Of bison0201202098Other cuts with bone in · 'Compensated' quarters · Other · Other · Other0201203021Other cuts with bone in · Unseparated or separated forequarters · High quality beef and veal · Of bison0201203029Other cuts with bone in · Unseparated or separated forequarters · High quality beef and veal · Other0201203092Other cuts with bone in · Unseparated or separated forequarters · Other · Separated 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 · Of bison0201203094Other cuts with bone in · Unseparated or separated forequarters · Other · Separated 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 · Other0201203097Other cuts with bone in · Unseparated or separated forequarters · Other · Other · Of bison0201203098Other cuts with bone in · Unseparated or separated forequarters · Other · Other · Other0201205021Other cuts with bone in · Unseparated or separated hindquarters · High quality beef and veal · Of bison0201205029Other cuts with bone in · Unseparated or separated hindquarters · High quality beef and veal · Other0201205092Other cuts with bone in · Unseparated or separated hindquarters · Other · Separated 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 "Pistola" cuts), with a low degree of ossification of the cartilages (more especially 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 · Of bison0201205094Other cuts with bone in · Unseparated or separated hindquarters · Other · Separated 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 "Pistola" cuts), with a low degree of ossification of the cartilages (more especially 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 · Other0201205097Other cuts with bone in · Unseparated or separated hindquarters · Other · Other · Of bison0201205098Other cuts with bone in · Unseparated or separated hindquarters · Other · Other · Other0201209011Other cuts with bone in · Other · High quality beef and veal · Of bison0201209015Other cuts with bone in · Other · High quality beef and veal · Other0201209091Other cuts with bone in · Other · Other · Of bison0201209099Other cuts with bone in · Other · Other · Other0201300031Boneless · High quality · Of bison0201300039Boneless · High quality · Other0201300041Boneless · Other · Buffalo meat · Of bison0201300049Boneless · Other · Buffalo meat · Other0201300090Boneless · Other · Other