Chapter 02 was published to add a registration type to the following HS codes with the end uses: "Samples for testing", "Scientific use (Research)" and "Show or exhibition" originating from the United States. NO VERSION CHANGE.

02.07.11 - Of fowls of the species Gallus domesticus: not cut in pieces, fresh or chilled.
02.07.12 - Of fowls of the species Gallus domesticus: not cut in pieces, frozen.
02.07.13.5195.01 - Portions - bone in.
02.07.13.5195.02 - Breasts - bone in.
02.07.13.5195.03 - Halves, miscellaneous.
02.07.13.5195.04 - Halves, front.
02.07.13.5195.05 - Halves, hind.
02.07.13.5195.06 - Legs.
02.07.13.5195.07 - Hindquarters.
02.07.13.5195.08 - Wings.
02.07.13.5195.09 - Portions, boneless.
02.07.13.5195.10 - Breasts, boneless
02.07.13.5195.11 - Fillets.
02.07.13.5195.12 - Raw boneless meat.
02.07.13.5195.13 - Mechanically separated.
02.07.13.5195.14 - Minced or ground - regular.
02.07.13.5195.15 - Minced or ground - medium.
02.07.13.5195.16 - Minced or ground - lean.
02.07.13.5195.17 - Minced or ground - extra lean.
02.07.13.5195.18 - Raw feet.
02.07.13.5195.19 - Raw frames.
02.07.13.5195.20 - Raw skin.
02.07.13.5195.21 - Raw tails.
02.07.13.5195.22 - Raw bones.
02.07.13.5195.23 - Whole cut up.
02.07.13.5195.25 - Necks.
02.07.13.5195.98 - Other, unprocessed.
02.07.13.5196.01 - Breast - bone in.
02.07.13.5196.02 - Breast - boneless.
02.07.13.5196.03 - Raw boneless meat.
02.07.13.5196.04 - Mechanically separated.
02.07.13.5196.05 - Minced or ground - regular.
02.07.13.5196.06 - Minced or ground - medium.
02.07.13.5196.07 - Minced or ground - lean.
02.07.13.5196.08 - Minced or ground - extra lean.
02.07.13.5196.09 - Portions raw.
02.07.13.5196.10 - Whole cut up.
02.07.13.5196.12 - Necks.
02.07.13.5196.13 - Halves, front.
02.07.13.5196.98 - Other, unprocessed.
02.07.13.5197.01 - Breast - bone in.
02.07.13.5197.02 - Breast - boneless.
02.07.13.5197.03 - Raw boneless meat.
02.07.13.5197.04 - Mechanically separated.
02.07.13.5197.05 - Minced or ground - regular.
02.07.13.5197.06 - Minced or ground - medium.
02.07.13.5197.07 - Minced or ground - lean.
02.07.13.5197.08 - Minced or ground - extra lean.
02.07.13.5197.09 - Portions raw.
02.07.13.5197.10 - Whole cut up.
02.07.13.5197.98 - Other, unprocessed.
02.07.13.5198 - Other fowl.
02.07.14.5199.01 - Portions - bone in.
02.07.14.5199.02 - Breasts - bone in.
02.07.14.5199.03 - Halves, miscellaneous.
02.07.14.5199.04 - Halves, front.
02.07.14.5199.05 - Halves, hind.
02.07.14.5199.06 - Legs.
02.07.14.5199.07 - Hindquarters.
02.07.14.5199.08 - Wings.
02.07.14.5199.09 - Portions, boneless.
02.07.14.5199.10 - Breasts, boneless.
02.07.14.5199.11 - Fillets.
02.07.14.5199.12 - Raw boneless meat.
02.07.14.5199.13 - Mechanically separated.
02.07.14.5199.14 - Minced or ground - regular.
02.07.14.5199.15 - Minced or ground - medium.
02.07.14.5199.16 - Minced or ground - lean.
02.07.14.5199.17 - Minced or ground - extra lean.
02.07.14.5199.18 - Raw bones.
02.07.14.5199.19 - Raw feet.
02.07.14.5199.20 - Raw frames.
02.07.14.5199.21 - Raw skin.
02.07.14.5199.22 - Raw tails.
02.07.14.5199.23 - Trimmings.
02.07.14.5199.24 - Whole cut up.
02.07.14.5199.26 - Necks.
02.07.14.5199.98 - Other, unprocessed.
02.07.14.5200.01 - Breast - bone in.
02.07.14.5200.02 - Breast - boneless.
02.07.14.5200.03 - Raw boneless meat.
02.07.14.5200.04 - Mechanically separated.
02.07.14.5200.05 - Minced or ground - regular.
02.07.14.5200.06 - Minced or ground - medium.
02.07.14.5200.07 - Minced or ground - lean.
02.07.14.5200.08 - Minced or ground - extra lean.
02.07.14.5200.09 - Portions raw.
02.07.14.5200.10 - Whole cut up.
02.07.14.5200.12 - Necks.
02.07.14.5200.13 - Halves, front.
02.07.14.5200.98 - Other, unprocessed.
02.07.14.5201.01 - Breast - bone in.
02.07.14.5201.02 - Breast - boneless.
02.07.14.5201.03 - Raw boneless meat.
02.07.14.5201.04 - Mechanically separated.
02.07.14.5201.05 - Minced or ground - regular.
02.07.14.5201.06 - Minced or ground - medium.
02.07.14.5201.07- Minced or ground - lean.
02.07.14.5201.08 - Minced or ground - extra lean.
02.07.14.5201.09 - Portions raw.
02.07.14.5201.10 - Whole cut up.
02.07.14.5201.98 - Other, unprocessed.
02.07.14.5202 - Other fowl.
02.07.24 - Of turkeys: not cut in pieces, fresh or chilled.
02.07.25 - Of turkeys: not cut in pieces, frozen.
02.07.26.5207.01 - Portions - bone in.
02.07.26.5207.02 - Breasts - bone.
02.07.26.5207.03 - Portions - boneless.
02.07.26.5207.04 - Breasts - boneless.
02.07.26.5207.05 - Raw meat.
02.07.26.5207.06 - Mechanically separated
02.07.26.5207.07 - Minced or ground - regular.
02.07.26.5207.08 - Minced or ground - medium.
02.07.26.5207.09 - Minced or ground - lean.
02.07.26.5207.10 - Minced or ground - extra lean.
02.07.26.5207.11 - Raw frames.
02.07.26.5207.12 - Raw skin.
02.07.26.5207.13 - Raw tails.
02.07.26.5207.14 - Raw bones.
02.07.26.5207.15 - Raw feet.
02.07.26.5207.17 - Necks.
02.07.26.5207.98 - Other, unprocessed.
02.07.27.5210.01 - Portions - bone in.
02.07.27.5210.02 - Breasts - bone in.
02.07.27.5210.03 - Portions - boneless.
02.07.27.5210.04 - Breasts - boneless.
02.07.27.5210.05 - Cubed or diced.
02.07.27.5210.06 - Raw meat.
02.07.27.5210.07 - Mechanically separated.
02.07.27.5210.08 - Minced or ground - regular.
02.07.27.5210.09 - Minced or ground - medium.
02.07.27.5210.10 - Minced or ground - lean.
02.07.27.5210.11 - Minced or ground - extra lean.
02.07.27.5210.12 - Raw frames.
02.07.27.5210.13 - Raw skin.
02.07.27.5210.14 - Raw tails.
02.07.27.5210.15 - Raw bones.
02.07.27.5210.16 - Raw feet.
02.07.27.5210.18 - Necks.
02.07.27.5210.98 - Other, unprocessed.
02.07.41 - Of ducks: Not cut in pieces, fresh or chilled.
02.07.42 - Of ducks: Not cut in pieces, frozen.
02.07.43 - Of ducks: Fatty livers, fresh or chilled.
02.07.44 - Of ducks: Other, fresh or chilled.
02.07.45 - Of ducks: Other, frozen.
02.07.51 - Of geese: Not cut in pieces, fresh or chilled.
02.07.52 - Of geese: Not cut in pieces, frozen.
02.07.53 - Of geese: Fatty livers, fresh or chilled.
02.07.54 - Of geese: Other, fresh or chilled.
02.07.55 - Of geese: Other, frozen.
02.07.60 - Of guinea fowls.

Please verify your version numbers before submitting through EDI.
If you have any questions, please contact your National Import Service Centre.