(a) The following Harmonized Tariff Schedule (HTS) categories of imported live porcine animals are subject to assessment at the rate specified. ------------------------------------------------------------------------
Live porcine animals Article description Assessment------------------------------------------------------------------------0103.10.0000................... Purebred breeding 0.40 percent
animals. Customs Entered
Value.0103.91.00..................... Other: Weighing less
than 50 kg each.0103.91.0010................... Weighing less than 7 0.40 percent
kg each. Customs Entered
Value.0103.91.0020................... Weighing 7 kg or 0.40 percent
more but less than Customs Entered
23 kg each. Value.0103.91.0030................... Weighing 23 kg or 0.40 percent
more but less than Customs Entered
50 kg each. Value.0103.92.00..................... Weighing 50 kg or
more each.0103.92.0010................... Imported for 0.40 percent
immediate slaughter. Customs Entered
Value.0103.92.0090................... Other............... 0.40 percent
Customs Entered
Value.------------------------------------------------------------------------
(b) The following HTS categories of imported pork and pork products are subject to assessment at the rates specified. ----------------------------------------------------------------------------------------------------------------
Assessment
Pork and pork products Article description ---------------------
Cents/lb Cents/kg----------------------------------------------------------------------------------------------------------------0203.......................................... Meat of swine, fresh, chilled, or frozen:
Fresh or chilled:0203.11.0000.................................. Carcasses and half-carcasses.............. .20 .4409200203.12.1010.................................. Processed hams and cuts thereof, with bone .20 .440920
in.0203.12.1020.................................. Processed shoulders and cuts thereof, with .20 .440920
bone in.0203.12.9010.................................. Other hams and cuts thereof, with bone in. .20 .4409200203.12.9020.................................. Other shoulders and cuts thereof, with .20 .440920
bone in.0203.19.2010.................................. Processed spare ribs...................... .23 .5070580203.19.2090.................................. Processed other........................... .23 .5070580203.19.4010.................................. Bellies................................... .20 .4409200203.19.4090.................................. Other..................................... .20 .4409200203.21.0000.................................. Frozen carcasses and half-carcasses....... .20 .4409200203.22.1000.................................. Frozen-processed hams, shoulders, and cuts .20 .440920
thereof, with bone in.0203.22.9000.................................. Frozen-other hams, shoulders, and cuts .20 .440920
thereof, with bone in.0203.29.2000.................................. Frozen processed other.................... .23 .5070580203.29.4000.................................. Frozen other: Other....................... .20 .4409200206.......................................... Edible offal of bovine animals, swine,
sheep, goats, horses, asses, mules or
hinnies, fresh, chilled, or frozen:.0206.30.0000.................................. Of swine, fresh or chilled................ .20 .4409200206.41.0000.................................. Of swine, frozen: Livers.................. .20 .4409200206.49.0000.................................. Of swine, frozen: Other................... .20 .4409200210.......................................... Meat and edible meat offal, salted, in
brine, dried or smoked; edible flours and
meals of meat or meat offal:.0210.11.0010.................................. Meat of swine: Hams and cuts thereof, with .20 .440920
bone in.0210.11.0020.................................. Meat of swine: Shoulders and cuts thereof, .20 .440920
with bone in.0210.12.0020.................................. Meat of swine: Bellies (streaky) and cuts .20 .440920
thereof, Bacon.0210.12.0040.................................. Meat of swine: Bellies (streaky) and cuts .20 .440920
thereof, Other.0210.19.0010.................................. Meat of swine: Canadian style bacon....... .23 .5070580210.19.0090.................................. Meat of Swine: Other...................... .23 .5070581601.......................................... Sausages and similar products, of meat,
meat offal or blood; food preparations
based on these products:1601.00.2010.................................. Pork canned............................... .28 .6172881601.00.2090.................................. Pork other................................ .28 .6172881602.......................................... Other prepared or preserved meat, meat
offal or blood.1602.41.2020.................................. Of swine: Boned and cooked and packed in .30 .661380
airtight containers holding less than 1
kg.1602.41.2040.................................. Of swine: Other boned and cooked and .30 .661380
packed in airtight containers.1602.41.9000.................................. Of swine: Other........................... .20 .440920
1602.42.2020.................................. Of swine: Shoulders and cuts thereof: .30 .661380
Boned and cooked and packed in airtight
containers holding less than 1 kg.1602.42.2040.................................. Of swine: Shoulders and cuts thereof: .30 .661380
Other boned and cooked and packed in
airtight containers.1602.42.4000.................................. Of swine: Other shoulders and cuts thereof .20 .4409201602.49.2000.................................. Of swine: Other, including mixtures: Not .28 .617288
containing cereals or vegetables: Boned
and cooked and packed in air-tight
containers.1602.49.4000.................................. Of swine: Other, including mixtures: Not .23 .507058
containing cereals or vegetables: Other.1602.49.9000.................................. Of swine: Other, including mixtures: Other .23 .507058---------------------------------------------------------------------------------------------------------------- [69 FR 9925, Mar. 3, 2004]