Search Results for: Chilled meat of swine shoulders
note carcasses and half-carcasses of swine, fresh or chilled free l fresh or chilled retail cuts of ham, shoulders and cuts thereof, with bone in cents/kg a fresh or chilled hams, shoulders and cuts thereof, with bone in, other than processed free l meat of swine nesi, retail cuts, fresh or chilled cents
/kg a meat of swine, nesi, non retail cuts, fresh or chilled free l carcasses and half-carcasses of swine, frozen free l frozen retail cuts of hams, shoulders and cuts thereof, with bone in cents/kg a frozen hams, shoulders and cuts thereof, with bone in, other than retail cuts free l frozen retail cuts...
https://amcham.ma/wp-content/uploads/2014/pdf/annex4-us-schedule.pdf
bovine animals, fresh or chilled meat of bovine animals, cuts with bone in (other than half or whole carcasses), fresh or chilled meat of bovine animals, boneless, fresh or chilled carcasses and half-carcasses of bovine animals, frozen meat of bovine animals, cuts with bone in (other than half or whole
carcasses), frozen meat of bovine animals, boneless, frozen carcasses and half-carcasses of swine, fresh or chilled meat of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled meat of swine, nesoi, fresh or chilled carcasses and half-carcasses of swine, frozen meat of swine, hams...
http://www.qizegypt.gov.eg/Page/HS_Code
. in the product descriptions, the abbreviation "nesoi" means "not elsewhere specified or included". hts subheading product description . frozen retail cuts of meat of swine, nesoi . frozen meat of swine, other than retail cuts, nesoi . edible offal of bovine animals, fresh or chilled . meat and edible
meat offal of rabbits or hares, fresh, chilled or frozen . meat and edible offal of deer, fresh, chilled or frozen . frog legs, fresh, chilled or frozen . meat of swine other than hams, shoulders, bellies (streaky) and cuts thereof, salted, in brine, dried or smoked . live ornamental freshwater fish...
https://www.smithweb.com/wp-content/uploads/Tariff_List_09.17.18.pdf