Meat, non-frozen

Definition

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), fresh, chilled, salted, in brine, dried or smoked.

For frozen meat see specific card for Meat, frozen.

For non perishable 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 020130): two cartons.

Applicable standards (ISO and EU Norms) and relevant legislation

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 chilled 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.
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 chapter 02: carton/package containing pieces each weighing up to 4 kg
	One whole carton/package containing at least six pieces.
Other products of HS chapter 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 it is impossible to follow the guidance or if the declarant does not agree, record the procedures used and the reasons on the sampling form.
Sampling form
	Fill in the sampling form. One copy should be attached to the samples and one copy should be kept for the record. Record the state of the samples when taken — fresh, chilled, dried, salted, smoked meat or meat offal — and indicate if you have frozen them.
Transport
	Maintain the sample below 4 °C. The temperature of the cooling chain should be recorded. If the sample cannot be delivered for analysis within 24 hours, freeze the samples at -18 °C or lower. Protect the samples from sources of contamination (odour, liquids, etc.) or anything that could damage the package.
Storage
	Keep at least cooled or refrigerated between 0 °C and 4 °C. The temperature of the cooling chain should be recorded. For long term storage freeze the samples at -18 °C or lower and monitor the temperature during storage. Protect the samples from sources of contamination (odour, liquids, etc.) and contact with other substances.

List of HS Codes

*HS Heading ^)**	Decription
0201	Meat of bovine animals, fresh or chilled
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, chilled or frozen
0207	Meat and edible offal, of the poultry of heading 01.05, fresh, chilled
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
0210	Meat and edible meat offal, 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, non-frozen | SAM-104