Crop, chuck and blade and brisket cuts

Crop, chuck and blade and brisket cuts (e)

Boneless crop chuck and blade and brisket cut bovine frozen

"crop" and "chuck and blade" cuts, for the purposes of subheading 02.01 A II b) 4 bb) 22:

"Crop" and "chuck and blade" cuts, for the purposes of CN code 0202 30 50 means the dorsal part of the forequarter, including the upper part of the shoulder, obtained from a forequarter with a minimum of four ribs and a maximum of 10 ribs by a cut along a straight line through the point where the first rib joins the first sternal segment to the point of reflection of the diaphragm on the 10th rib;

The admission of frozen meat from non-member countries to subheading 0202 30 50 of the combined nomenclature (crop, chuck and blade and brisket cuts) shall be subject to the production of a certificate of authenticity which satisfies the requirements laid down in this Regulation.'

The admission of frozen meat from non-member countries to subheading 02.01 A II b) 4 bb) 22 of the Common Customs Tariff (crop, chuck and blade and brisket cuts) shall be subject to the production of a certificate of authenticity which satisfies the requirements laid down in this Regulation.

''Separated hindquarters'', for the purpose of subheadings 0201 20 51, 0201 20 59 and 0202 20 50 of the combined nomenclature, the rear part of the half-carcase comprising all the bones of the half-carcase comprising all the bones and the thigh and sirloin including the fillet, with a minimum of three whole or cut ribs with or without the shank and with or without the thin flank; (h) ''Crop'' and ''chuck and blade'' cuts, for the purposes