Economic and financial section > Draft customs nomenclature > Volume 1

— i5
CHAPTER 2.
MEAT.
13. —Butcher’s meat :
a. Beef and veal :
1— Fresh or preserved by cold storage (chilled).
2— Frozen.
b. Mutton and lamb :
1— Fresh or preserved by cold storage (chilled).
2— Frozen.
c. Pork, excluding bacon.
d. Horseflesh.
Note.—Item 13 also includes slaughtered animals and edible
internal organs separately imported.
14. —Dead Poultry.
Note.—Fresh poultry liver is included under this item.
15. —Dead game :
a. Ground game.
b. Feathered game.
16. —Other fresh, chilled or frozen meat, excluding bacon.
17. —Bacon :
a. Fresh.
b. Salted, dried, smoked, or otherwise simply prepared.
18. —Meat, salted, dried, smoked, cooked, or otherwise simply prepared :
a. Ham.
b. Other.
Note.-—imported in tins, terrines, crusts, or in hermetically
sealed receptacles is not included under Item 18.
CHAPTER 3.
FISH, CRUSTACEANS AND MOLLUSCS.
19. —Fish, fresh (dead or alive) or preserved fresh by a frigorific or other
process:
a. Fresh-water fish.
b. Sea fish.
20. —Fish, simply salted, dried or smoked :
a. Herring.
b. Other.
Note.—Fish imported in sheet-metal, glass or earthenware
containers, or in hermetically sealed receptacles, is not
included under Item 20.