Meat, frozen

Definition

Frozen meat in carcasses, half-carcasses, quarters or pieces and edible meat offal, even when cut, chopped or ground, of all animals (except fish, crustaceans, molluscs and other aquatic invertebrates).

For non-frozen meat see specific card for Meat, non-frozen.

For products in individual packages see specific card for Retail packages and finished articles.

Recommended minimum quantity for each final sample

For chemical analysis: 1 kg

For morphological analysis: one piece (products of HS numbers 020110, 020120, 020311, 020410, 020421).

Other HS numbers: at least two pieces or one carton (containing at least six pieces).

Products falling under Commission Delegated Regulation (EU) 2023/2835 (HS number 020230): two cartons.

Applicable standards (ISO and EU Norms) and relevant legislation

For meat of HS number 020130:

Commission Delegated Regulation (EU) 2023/2835 of 10 October 2023 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards rules on import in the sectors of rice, cereals, sugar and hops: meat of HS 020130.

You should also refer to your national legislation and national guidelines regarding sampling.

Equipment needed

Suggested sampling tool depending on the method used

Only general tools are required.

Containers to be used for the sampling

Plastic bags, different designs and sizes (P00).
Cling film.

The containers must be made of a material suitable for food.

Safety precautions and risk assessment

You should be aware of and follow any health and safety instructions in the local risk assessment and/or safe working practices for the location where the sampling is to take place.
See Health and Safety for the Sampling of Food Products for detailed advice on hygiene and risks for frozen foods.
The hygiene of food products must be maintained.
Ensure you have clean and appropriate PPE for the circumstances.

Sampling plan

Type of consignment	Procedure
Consignments for customs clearance
	The aggregate sample consists of an appropriate number of incremental samples. When you are satisfied the consignment is homogeneous, one incremental sample is usually taken as representing the goods covered by the same customs declaration.
General remark
	If possible take entire packages as samples. When sampling bulk products avoid small pieces (drillings or chippings) as samples. Cut off one sufficiently large piece and take measures to prevent condensation of humidity on the surface of the sample. Do not attempt to form aggregate samples. See Sampling Procedures of Frozen Products in the General Part.
Carcasses and pieces of HS 020110, 020120, 020311, 020410, 020421
	One sample is taken as representing all the goods covered by the same customs declaration.
Bovine meat (HS code 020130) checked for export refund purposes
	Two cartons collected from different parts of the consignment presenting the highest risk.
Other products of HS 02: carton/package containing pieces each weighing up to 4 kg
	One whole carton/package containing at least six pieces.
Other products of HS 02: carton/package containing pieces weighing more than 4 kg
	Two whole pieces.
Products, seasoned, coated, dipped or marinated
	Where meat products are coated, dipped or marinated care must be taken that the sampling procedure does not remove or affect the coating. If necessary a full carton, regardless of size, must be taken to ensure that the sample is representative.

Handling of samples

General comments
	Each sample should be taken from that part of the consignment presenting the highest risk. You should not cut the meat or meat offal unless this is unavoidable. Always try to take intact whole pieces/packages/cartons. If the original packing is insufficient to guarantee intact storage and transport, use a plastic bag or cling film to pack. If possible take entire packages as samples. When sampling bulk products avoid small pieces (drillings or chippings) as samples. Cut off one sufficiently large piece and take measures to prevent condensation of humidity on the surface of the sample. Do not attempt to form aggregate samples. See Sampling Procedures of Frozen Products in the General Part. Keep the sample frozen. The temperature of the cooling chain should be recorded.
Sampling form
	Fill in the sampling form. One copy should be attached to the samples and one copy should be kept for the record.
Transport
	Keep the sample frozen at -18 °C or lower. The temperature of the cooling chain should be recorded. Protect the samples from sources of contamination (odour, liquids, etc.) or anything that could damage the package.
Storage
	Keep the sample frozen at -18 °C or lower. The temperature of the storage should be monitored regularly and recorded. Protect the samples from sources of contamination (odour, liquids, etc.) and contact with other substances.

List of HS Codes

*HS Heading ^)**	Description
0202	Meat of bovine, animals, frozen
0203	Meat of swine, fresh, chilled or frozen
0204	Meat of sheep or goats, fresh, chilled or frozen
0205	Meat of horses, asses, mules, hinnies fresh, chilled or frozen
0206	Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chill or frozen
0207	Meat and edible offal, of the poultry of heading 01.05, fresh, chilled or frozen
0208	Other meat and edible meat offal, fresh, chilled or frozen
0209	Pig fat, free of lean meat, and poultry fat, nor rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked.
0504	Guts, bladders and stomachs of animals (other than fish), whole and pieces thereof, fresh, chilled, frozen, salted, in brine, dried or smoked.
1602	Other prepared or preserved meat, meat offal or blood.

^*) The commodities mentioned may also be covered by other specific sampling cards depending on their precise nature.

Meat, frozen | SAM-105