News

January 09, 2012

Last month, Exporter Update reported that the Customs Union composed of Russia, Belarus and Kazakhstan had published a decision establishing the total meat and poultry tariff rate quota (TRQ) quantities for 2012. USMEF-Russia has now obtained more information on country-specific allocations and duty rates:

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July 02, 2010

According to a notice issued Thursday (July 1) by FSIS, the current Russia beef certificate may be used until the new certificates are available. There is a delay in the availability of Russia pork certificates, but they will be ready for distribution on July 2. Exporters should check with their inspector to be sure an order has been placed for new certificates.

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June 25, 2010

Both FSIS and Russia’s Veterinary and Phytosanitary Surveillance Service (VPSS) consider July 1, 2010, to be the issuance date, rather than a port arrival date, for the new certificate. Therefore, beginning July 1, the new certificate must be issued for all pork shipments to Russia.

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Pork

	Hams bone in The full leg is generated from the hind portion of the pork carcass. Pork legs do not include the sirloin and can be specified as short shank or long shank. Legs are often collared (skin partially removed to expose the lean). Flank fat and tail fat may be present.
	Shoulder whole The pork whole shoulder originates in the forward portion of the carcass. Pork whole shoulders generally have the jowl removed. Collared (skin partially removed) may be specified by the purchaser. Generally used for further processing the pork shoulder is typically broken into the shoulder (Boston) butt and the shoulder picnic.
	Picnic bone-in The bone-in picnic shoulder is produced from the lower half of the whole shoulder. The picnic is an excellent cut for further processing. Purchaser specified options include collared (skin partially removed) and the removal of the foreshank.
	Picnic boneless The boneless picnic is free of all bones and associated cartilage. Boneless picnic shoulders may be purchased with or without the shank muscle and/or the shoulder cushion meat.
	Loin bone in The full bone-in loin is that portion of the carcass remaining after removal of the shoulder, leg, belly, and fat back. The bone-in loin contains both the rib or blade portion and the sirloin portion of the carcass as well as the full tenderloin.
	Belly The belly is prepared from the carcass after removal of the loin, shoulder, leg, and back fat. The bone-in belly has the skin and spareribs attached, and is generally cut in a square shape.
	Boston Butt The shoulder butt is generated from the upper portion of the pork whole shoulder. The shoulder butt will typically have all neck bones, associated cartilage and skin removed while a small portion of the blade bone will remain.
	Cheek meat Pork cheek meat. Chemical lean about 85%
	Back fat Back fat may be specified with or without skin. Back fat may have amounts of trace lean present.
	Trimmings Trimmings are generally prepared from any portion of the carcass and do not have a minimum particle size requirement. All trimmings should be free of bones and cartilage. Pork trimmings are available in a wide range of lean content and should be specified by the purchaser.
	Hearts The pork heart is a muscular compact organ with fat that is soft and white to whitish cream in color.
	Liver The liver is a smooth irregular shaped organ covered with a thin membrane or skin. The liver consists of four lobes of varying sizes marked with notches and indentations. The liver is reddish brown in color.
	Tongue Pork tongue meat is soft pink in color with a whitish pink membrane covering. All tongues are harvested with bone and blade meat removed.