Meat of bovine animals, fresh or chilled.

‘Compensated’ quarters The term ‘compensated quarters’ is defined in paragraph (c) of additional note 1(A) to this chapter.

Source: eu_cn_en (EUR-Lex 02019XC0329(02)-20250113)

Meat of bovine animals, fresh or chilled This heading covers only fresh or chilled meat of the animals of heading 0102 . For the purposes of the definitions of forequarters and hindquarters, the following considerations apply: (a)  the ‘scrag and neck’ is taken to be the muscular part of the neck with the seven cervical half vertebrae; (b)  the ‘shoulder’ is taken to be the foreleg joint...

Source: eu_cn_en (EUR-Lex 02019XC0329(02)-20250113)

Carcases and half-carcases The terms ‘carcases’ and ‘half-carcases’ are defined in paragraphs (a) and (b) of additional note 1(A) to this chapter. The first eight or nine dorsal vertebral apophyses may be left on either the right or the left half-carcase.

Source: eu_cn_en (EUR-Lex 02019XC0329(02)-20250113)

Unseparated or separated forequarters The terms ‘unseparated forequarters’ and ‘separated forequarters’ are defined in paragraphs (d) and (e) of additional note 1(A) to this chapter. It follows from this additional note that the front parts of half-carcases, for example, which with all the corresponding bones include fewer than four ribs, from which the neck or shoulder is missing, or from...

Source: eu_cn_en (EUR-Lex 02019XC0329(02)-20250113)

Unseparated or separated hindquarters The terms ‘unseparated hindquarters’ and ‘separated hindquarters’ are defined in paragraphs (f) and (g) of additional note 1(A) to this chapter. It follows from this additional note that the rear parts of half-carcases, for example, which with all the corresponding bones include fewer than three ribs or from which the thigh or sirloin, including the...

Source: eu_cn_en (EUR-Lex 02019XC0329(02)-20250113)

Other This subheading includes, for example, the shoulder, the thigh and the sirloin, unboned (bone in). Also included here are the front and rear parts of half-carcases (bone in) which do not answer to the definitions of ‘compensated’ quarters, forequarters or hindquarters.

Source: eu_cn_en (EUR-Lex 02019XC0329(02)-20250113)

Boneless This subheading includes all cuts of meat of bovine animals, fresh or chilled, from which all bones have been removed, for example, boneless fillets and flanks.

Source: eu_cn_en (EUR-Lex 02019XC0329(02)-20250113)