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Commission Regulation (EEC) No 3846/87Dangos y teitl llawn

Commission Regulation (EEC) No 3846/87 of 17 December 1987 establishing an agricultural product nomenclature for export refunds

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Changes and effects yet to be applied to Annex Division 8:

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8. Poultrymeat U.K.

a

Water, protein and fat contents shall be determined in accordance with recognized ISO (International Organization for Standardization) methods as set out below:

Water: ISO 1442-1973;

Protein: Multiplication of the nitrogen content, determined in accordance with ISO 937-1978, by the factor 6,25;

Fat: ISO 1443-1973.

b

For the purpose of determining the percentage of poultrymeat the weight of any bones shall be disregarded.

CN codeDescription of goodsProduct code
ex 0105Live poultry, that is to say, fowls of the species Gallus domesticus, ducks, geese, turkeys and guinea fowls:
– Weighing not more than 185 g:
0105 11 00– – Fowls of the species Gallus domesticus0105 11 00 000
0105 19– – Other:
0105 19 10– – – Geese and turkeys0105 19 10 000
0105 19 90– – – Ducks and guinea fowls0105 19 90 000
– Other:
0105 91 00– – Fowls of the species Gallus domesticus0105 91 00 000
0207Meat and edible offal, of the poultry of heading No 0105, fresh, chilled or frozen:
ex 0207 10– Poultry not cut in pieces, fresh or chilled:
– – Fowls of the species Gallus domesticus:
0207 10 11– – – Plucked and gutted, with heads and feet, known as ‘83 % chickens’0207 10 11 000
0207 10 15– – – Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘70 % chickens’0207 10 15 000
0207 10 19– – – Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘65 % chickens’ or otherwise presented0207 10 19 000
– – Turkeys:
0207 10 31– – – Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘80 % turkeys’0207 10 31 000
0207 10 39– – – Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘73 % turkeys’, or otherwise presented0207 10 39 000
– – Ducks:
0207 10 51– – – Plucked, bled, gutted but not drawn, with heads and feet, known as ‘85% ducks’0207 10 51 000
0207 10 55– – – Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘70 % ducks’0207 10 55 000
0207 10 59– – – Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘63 % ducks’, or otherwise presented0207 10 59 000
– Poultry not cut in pieces, frozen:
0207 21– – Fowls of the species Gallus domesticus:
0207 21 10– – – Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘70 % chickens’0207 21 10 000
0207 21 90– – – Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘65 % chickens’, or otherwise presented0207 21 90 000
0207 22– – Turkeys:
0207 22 10– – – Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘80 % turkeys’0207 22 10 000
0207 22 90– – – Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘73 % turkeys’, or otherwise presented0207 22 90 000
ex 0207 23– – Ducks, geese and guinea fowls:
– – – Ducks:
0207 23 11– – – – Plucked and drawn, without heads and feet but with necks, hearts, livers and gizzards, known as ‘70 % ducks’0207 23 11 000
0207 23 19– – – – Plucked and drawn, without heads and feet and without necks, hearts, livers and gizzards, known as ‘63 % ducks’, or otherwise presented0207 23 19 000
– Poultry cuts and offal (including livers), fresh or chilled:
ex 0207 39– – Other:
– – – Of fowls of the species Gallus domesticus:
– – – – Cuts:
0207 39 11– – – – – Boneless:
– Homogenized meat, including mechanically recovered meat:
– In the proportion of water: protein not exceeding 4,3 and in the proportion of fat content: protein not exceeding 1,2a0207 39 11 110
– Other0207 39 11 190
– Other0207 39 11 900
– – – – – With bone in:
0207 39 13– – – – – – Halves and quarters0207 39 13 000
0207 39 15– – – – – – Whole wings with or without tips0207 39 15 000
0207 39 21– – – – – – Breasts and cuts thereof0207 39 21 000
0207 39 23– – – – – – Legs and cuts thereof0207 39 23 000
0207 39 25– – – – – – Other:
– Halves or quarters, without rumps0207 39 25 100
– Other0207 39 25 900
– – – Of turkeys:
– – – – Cuts:
0207 39 31– – – – – Boneless
– Homogenized meat, including mechanically recovered meat:
– In the proportion of water: protein not exceeding 4,3 and in the proportion of fat content: protein not exceeding 1,2a0207 39 31 110
– Other0207 39 31 190
– Other0207 39 31 900
– – – – – With bone in:
0207 39 33– – – – – – Halves or quarters0207 39 33 000
0207 39 35– – – – – – Whole wings, with or without tips0207 39 35 000
0207 39 41– – – – – – Breasts and cuts thereof0207 39 41 000
– – – – – – Legs and cuts thereof:
0207 39 43– – – – – – – Drumsticks and cuts of drumsticks0207 39 43 000
0207 39 45– – – – – – – Other0207 39 45 000
0207 39 47– – – – – – Other:
– Turkey wing cuts comprising either the humerus or the radius and/or ulna, without the wing tip0207 39 47 100
– Other0207 39 47 900
– – – Of ducks, geese and guinea fowls:
– – – – Cuts:
– – – – – Boneless:
0207 39 55– – – – – – Of ducks and guinea fowls:
– Homogenized meat, including mechanically recovered meat:
– In the proportion of water: protein not exceeding 4,3 and in the proportion of fat content: protein not exceeding 1,2a0207 39 55 110
– Other0207 39 55 190
– Other0207 39 55 900
– – – – – With bone in:
– – – – – – Halves or quarters:
0207 39 57– – – – – – – Of ducks0207 39 57 000
0207 39 65– – – – – – Whole wings, with or without tips0207 39 65 000
– – – – – – Breasts and cuts thereof:
0207 39 73– – – – – – – Of ducks and guinea fowls0207 39 73 000
– – – – – – Legs and cuts thereof:
0207 39 77– – – – – – – Of ducks and guinea fowls0207 39 77 000
– Poultry cuts and offal other than livers, frozen:
ex 0207 41– – Of fowls of the species Gallus domesticus:
– – – Cuts:
0207 41 10– – – – Boneless:
– Homogenized meat, including mechanically recovered meat:
– In the proportion of water: protein not exceeding 4,3 and in the proportion of fat content: protein not exceeding 1,2a0207 41 10 110
– Other0207 41 10 190
– Other0207 41 10 900
– – – – With bone in:
0207 41 11– – – – – Halves or quarters0207 41 11 000
0207 41 21– – – – – Whole wings, with or without tips0207 41 21 000
0207 41 41– – – – – Breasts and cuts thereof0207 41 41 000
0207 41 51– – – – – Legs and cuts thereof0207 41 51 000
0207 41 71– – – – – Other:
– Halves or quarters, without rumps0207 41 71 100
– Other0207 41 71 900
ex 0207 42– – Of turkeys:
– – – Cuts:
0207 42 10– – – – Boneless:
– Homogenized meat, including mechanically recovered meat:
– In the proportion of water: proteiiiin not exceeding 4,3 and in the proportion of fat content: protein not exceeding 1,2a0207 42 10 110
– Other0207 42 10 190
– Other0207 42 10 900
– – – – With bone in:
0207 42 11– – – – – Halves or quarters0207 42 11 000
0207 42 21– – – – – Whole wings, with or without tips0207 42 21 000
0207 42 41– – – – – Breasts and cuts thereof0207 42 41 000
– – – – – Legs and cuts thereof:
0207 42 51– – – – – – Drumsticks and cuts thereof0207 42 51 000
0207 42 59– – – – – – Other0207 42 59 000
0207 42 71– – – – – Other:
– Turkey wing cuts comprising either the humerus or the radius and/or ulna, without the wing tip0207 42 71 100
– Other0207 42 71 900
ex 0207 43– – Of ducks, geese or guinea fowls:
– – – Cuts:
– – – – Boneless:
0207 43 15– – – – – Of ducks and guinea fowls:
– Homogenized meat, including mechanically recovered meat:
– In the proportion of water: protein not exceeding 4,3 and in the proportion of fat content: protein not exceeding 1,2a0207 43 15 110
– Other0207 43 15 190
– Other0207 43 15 900
– – – – With bone in:
– – – – – Halves or quarters:
0207 43 21– – – – – – Of ducks0207 43 21 000
0207 43 31– – – – – Whole wings, with or without tips0207 43 31 000
– – – – – Breasts and cuts thereof:
0207 43 53– – – – – – Of ducks and guinea fowls0207 43 53 000
– – – – – Legs and cuts thereof:
0207 43 63– – – – – – of ducks and guinea fowls0207 43 63 000
1602Other prepared or preserved meat, meat offal or blood:
– Of poultry of heading No 0105:
1602 39– – Other:
– – – Containing 57 % or more by weight of poultry meat of offalb:
1602 39 11– – – – Uncooked:
– Whole fowls of the species Gallus domesticus; cuts thereof (excluding offals) as described under subheadings 0207 39 11 and 0207 41 10 (excluding homogenized meat, including mechanically recovered meat), and subheadings 0207 39 13, 21 and 23 and 0207 41 11, 41 and 511602 39 11 100
– Other1602 39 11 900

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