June 18, 1990
Delegations from the Coordination Council for North American Af-
fairs (CCNAA) and the American Institute in Taiwan (AIT) met in
Taipei, Taiwan on June 18, 1990, to discuss trade in highquality
beef (special-quality beef). At the close of the discussions, t-
he two sides agreed to the following:
1 CCNAA and AIT reaffirm their agreement that the CCNAA tariff
concession for bovine meat contained in the 1978 and 1979 MTN
agreements shall apply to all carcasses or cuts of beef offic-
ially graded or certified as "prime" or "choice" by U.S. stan-
dards.
2 CCNAA agrees to add to its CCC Code by August 1, 1993, the fo-
llowing categories for special quality beef:
- Special-quality shin/shank, short plate, brisket, ribs, rib
finger, of bovine animals, with bone in, fresh or chilled.
- Special-quality shin/shank, intercostals, short plate, bris-
ket, ribs, rib finger, thin flank, of bovine animals, bonel-
ess, fresh or chilled.
- Special-quality shin/shank, short plate, brisket, ribs, rib
finger, of bovine animals, with bone in, frozen.
- Special-quality shin / shank, intercostals, short plate, br-
isket, ribs, rib finger, thin flank, of bovine animals, bon-
eless, frozen.
3 CCNAA further agrees that the tariff rate applicable to the c-
ategories specified in paragraph 2 shall be 30 NTD/kg as from
March 8, 1990, until July 31, 1993. CCNAA agrees to restore t-
he tariff on these categories of special-quality beef to 23.8
NTD / kg effective August 1, 1993.
4 CCNAA authorities agree to reduce, effective August 1, 1990 t-
hrough January 31, 1995, the import duty on all other categor-
ies of special-quality beef not specified in paragraph 2 to 20
.0 NTD/kg. CCNAA further agrees to reduce, effective August 1,
1990 through January 31, 1995, the import duty on the products
covered under the following tariff numbers to 30 percent ad v-
alorem:
16.01.00.00
16.02.50.00
5 CCNAA and AIT reaffirm that any further modifications in the
tariff concessions of these items will be undertaken in accor-
dance with the procedures laid out in GATT Article XXVIII.
6 This agreement shall take effect upon the conclusion of a Tec-
hnical Addendum between CCNAA and AIT which clearly defines t-
he specifications of beef cuts covered by the tariff categori-
es specified in paragraph 2. CCNAA and AIT agree to conclude
this Addendum by June 30, 1990.
[Signed]
Thomas S. Brooks
Director
American Institute in
Taiwan
[Signed]
Raymond Hoo
Chairman
Coordination Council
for
North American Affairs
Technical addendum per paragraph 6. of June 18, 1990 U.S.-Taiwan
agreement on trade in high-quality beef Descriptions of beef cu-
ts eligible for entry at respective duty rates of NTD30 / kg. a-
nd NTD2O / kg. during specified time periods.
I NAMP items* dutiableat NTD 30 / kg. through July 31, 1993
NAMP Item Product Name
117 Foreshank/Hindshank (shin/-
Shank)
ll8 Brisket
120 Brisket, Boneless, Deckle-Off
121 Plate, Short Plate
121C Plate, Skirt Steak, outer
l21D Plate, Skirt Steak, Inner
121E Plate, Skirt Steak Skinned, Outer
135 Diced Beef
135A Beef for Stewing
136 Ground Beef
136A Ground Beef and Vegetable Pro-
tein Product
136B Beef Pattie Mix
* See pages 2, 3, 4 of 1988 edition of the National Association
of Meat Purveyors Meat Buyers Guide.
II NAMP items* dutiable at NTD 20/kg. effective August 1, 1990
through January 31, 1995
HAMP Item Product Name
100 Carcass
101 Side
102 Forequarter
102A Forequarter, Boneless
103 Rib, Primal
104 Rib, Oven-Prepared, Regular
107 Rib, Oven-Prepared,
107A Rib, Oven-Prepared, Blade Bone
In
109 Rib, Roast Ready
109A Rib, Roast Ready, Special, Tied
109B Rib, Blade Meat
109C Rib, Roast Ready, Cover Off
109D Rib, Roast Ready, Cover Off,
Short Cut
110 Rib, Roast Ready, Boneless, Tied
112 Rib, Ribeye Roll, Lip-On
112A Rib, Ribeye Roll, Lip-On
113 Chuck, Square-Cut
114 Chuck, Shoulder Clod
114A Chuck, Shoulder Clod Roast
114B Chuck,'Shoulder Clod Roast, Tiec
115 Chuck, Square-Cut, Boneless
116A Chuck, Chuck Roll, Tied
116B Chuck, Chuck Tender
123 Short Ribs
123A Short Plate, Short Ribs, Trimmec
123B Rib, Short Ribs, Trimmed
123C Rib, Short Ribs
124 see Rib, Back Ribs
note below
125 Chuck, Armbone 176
126 Chuck, Armbone, Boneless 179
(3-way) 180
126A Chuck, Armbone, Boneless, Clod-Out 180A
155 Hindquarter
158 Round, Primal 181
158A Round, Diamond-Cut 182
159 Round, Boneless 183
160 Round, Shank-Off, Partially Boneless 184
161 Round, Shank-Off, Boneless 185
163 Round, Shank-Off, 3-way, Boneless 185A
I85B
164 Round, Rump and Shank Off
165 Round, Rump and Shank Off, 185C
Boneless
165A Round, Rump and Shank Off, 185D
Boneless, Seecial
165B Round, Rump and Shank Off, 186
Boneless, Scecial.
Cent. II. Tied 189
166 Round, Rump and Shank Off, 189A
Boneless, Tied
166A Round, Rump Partially Removed, 189B
shank Off,
Boneless, Tied 190
166B Round, Rump and Shank Partially Removed,
Handle On 190A
167 Round, Knuckle
167A Round, Knuckle, Peeled 191
167B Round, Knuckle, Full 192
168 Round, Top (inside), Untrimmed 193
169 Round, Top(Inside)
170 Round, Bottom (Gooseneck)
170A Round, Bottom (Gooseneck), Heel-Out
171 Round, Bottom(Gooseneck), Untrimmed
171A Round, Bottom(Gooseneck), Untrimmed, Heei-out
171B Round, Outside Round
171C Round, Eye df Round
172 Loin, Full Loin, Trimmed
172A Loin. Full Loin, Diamond Cut
173 Loin, Short Loin
174 Loin, Short Loin, Short-Out
175 Loin, Strip Loin
176 Loin, Strip Loin, Boneless
179 Loin, Strip Loin, Short-Cut
180 Loin, Strip Loin. Short Cut, Boneless
180A Loin, Strip loin, Extra Short-Cut, Boneless
181 Loin, Sirloin
182 Loin, Sirloin Butt, Boneless
183 Lion, Sirloin Butt, Boneless, Trimmed
184 Loin, Top Sirloin Butt
185 Loin, Bottom Sirloin Butt
185A Loin, Bottom Sirloin Butt, Flap
185B Loin, Bottom Sirloin Butt, Ball Tip
185C Loin, Bottom Sirloin Butt, Tri--Top
185D Loin, Bottom Sirloin Butt, Tri--Top, Defatted
186 Loin, Bottom Sirloin Butt, Trimmed
189 Loin, Full Tenderloin
189A Loin, Full Tenderloin, Side Muscle On, Defatted
189B Loin, Full Tenderloin, Side Muscle On, Partially De-
fa
190 Loin, Full Tenderloin, Side Muscle Off, Defatted
190A Loin, Full Tenderloin, Side Muscle off Skinned
191 Loin, Butt Tenderloin
192 Loin, Short Tenderloin
193 Flank Steak
*See pages 2, 3, 4 of 1988 edition of the National Association
of Meat Purveyors Meat Buyers Guide. The appropriate NAMP item
number will be listed on the MP-130 accompanying the consignme-
nt and stamped on each carton in the consignment; for example:
choice 123A short ribs.
Note: NTD2O/ kg. duty will apply only to back ribs with meat in-
tact. Intercostal meat separated from the rib bones will be dut-
iable at NTD30/kg.