گوشت حیوانات از نوع گاو، تازه یا سرد کرده

 

شماره تعرفه
H.S CODE
توضیح و شرح کالاحقوق ورودی Import
Duty
ارزش افزوده و عوارض دیگر مجوزهای لازمکد کشور دارنده
تعرفه ترجیحی
Preferential
Tariff
Description
0201گوشت 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.
020110ـ گوشت از نوع گاو تازه (بصورت لاشه یاشقه):- Carcasses and half-carcasses
02011010ـ ـ ـ گوساله (Veal)4----Veal
02011090ـ ـ ـ سایر4----Other
020120ـ به صورت سایر قطعات با استخوان:- Other cuts with bone in:
02012010ـ ـ ـ ران4---- Hind quarter
02012020ـ ـ ـ راسته4---- Strip loin
02012030ـ ـ ـ سردست و سینه4---- Fore quarter cuts
02012090ـ ـ ـ سایر4---- Other
020130ـ به صورت بی‌استخوان:-- Boneless:
02013010ـ ـ ـ ران4---- Hind quarter
02013020ـ ـ ـ راسته4---- Strip loin
02013030ـ ـ ـ سردست و سینه4---- Fore quarter cuts
02013090ـ ـ ـ سایر4---- Other

Beef. Hind-Quarter 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.
Beef. Hind-Quarter
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.

eal. Hind-Quarter 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.
eal. Hind-Quarter
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.

 

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