| شماره تعرفه H.S CODE | توضیح و شرح کالا | حقوق ورودی Import Duty | ارزش افزوده و عوارض دیگر | مجوزهای لازم | کد کشور دارنده تعرفه ترجیحی Preferential Tariff | Description |
|---|---|---|---|---|---|---|
| 0201 | گوشت حیوانات از نوع گاو، تازه یا سردکرده. | رعایت ماده 7 قانون دامپزشکی ، گوشت حیوانات وحشی مجوز سازمان محیط زیست لازم دارد. | Meat of bovine animals, fresh or chilled. | |||
| 020110 | ـ گوشت از نوع گاو تازه (بصورت لاشه یاشقه): | - Carcasses and half-carcasses | ||||
| 02011010 | ـ ـ ـ گوساله (Veal) | 4 | - | ---Veal | ||
| 02011090 | ـ ـ ـ سایر | 4 | - | ---Other | ||
| 020120 | ـ به صورت سایر قطعات با استخوان: | - Other cuts with bone in: | ||||
| 02012010 | ـ ـ ـ ران | 4 | - | --- Hind quarter | ||
| 02012020 | ـ ـ ـ راسته | 4 | - | --- Strip loin | ||
| 02012030 | ـ ـ ـ سردست و سینه | 4 | - | --- Fore quarter cuts | ||
| 02012090 | ـ ـ ـ سایر | 4 | - | --- Other | ||
| 020130 | ـ به صورت بی‌استخوان: | - | - Boneless: | |||
| 02013010 | ـ ـ ـ ران | 4 | - | --- Hind quarter | ||
| 02013020 | ـ ـ ـ راسته | 4 | - | --- Strip loin | ||
| 02013030 | ـ ـ ـ سردست و سینه | 4 | - | --- Fore quarter cuts | ||
| 02013090 | ـ ـ ـ سایر | 4 | - | --- Other |
No. 1. Used for choice roasts, the porter-house and sirloin steaks. No. 2. Rump, used for steaks, stews and corned beef. No. 3. Aitch-bone, used for boiling-pieces, stews and pot roasts. No. 4. Buttock or round, used for steaks, pot roasts, beef a la mode; also a prime boiling-piece. No. 5. Mouse-round, used for boiling and stewing. No. 6. Shin or leg, used for soups, hashes, etc. No. 7. Thick flank, cut with under fat, is a prime boiling-piece, good for stews and corned beef, pressed beef. No. 8. Veiny piece, used for corned beef, dried beef. No. 9. Thin flank, used for corned beef and boiling-pieces.
Beef. Fore-Quarter
No. 10. Five ribs called the fore-rib. This is considered the primest piece for roasting; also makes the finest steaks.
No. 11. Four ribs, called the middle ribs, used for roasting. No. 12. Chuck ribs, used for second quality of roasts and steaks. No. 13. Brisket, used for corned beef, stews, soups and spiced beef. No. 14. Shoulder-piece, used for stews, soups, pot-roasts, mince-meat and hashes. Nos. 15, 16. Neck, clod or sticking-piece used for stocks, gravies, soups, mince-pie meat, hashes, bologna sausages, etc. No. 17. Shin or shank, used mostly for soups and stewing. No. 18. Cheek.
No. 1. Loin, the choicest cuts used for roasts and chops.
No. 2. Fillet, used for roasts and cutlets.
No. 3. Loin, chump-end used for roasts and chops.
No. 4. The hind-knuckle or hock, used for stews, pot-pies, meat-pies.
Veal. Fore-Quarter
No. 5. Neck, best end used for roasts, stews and chops.
No. 6. Breast, best end used for roasting, stews and chops.
No. 7. Blade-bone, used for pot-roasts and baked dishes.
No. 8. Fore-knuckle, used for soups and stews.
No. 9. Breast, brisket-end used for baking, stews and pot-pies.
No. 10. Neck, scrag-end used for stews, broth, meat-pies, etc.