Live Beef Import Data of Us by HS Code 02 for Us Imports from Jamaica via port New-york-newark-area-newark-new-jersey. Our Us Import Bill of Lading Data and Us Import Data by HS Code, country, or port include HS code, date, B/L number, product description, loading and unloading ports, Us Importer/exporter name, quantity, etc.
Date |
HS Code |
Product Description |
Origin Country |
Unloading Port |
QTY. |
Unit |
Weight |
Importer Name |
|---|---|---|---|---|---|---|---|---|
| 04/Jun/2024 | 020230 | 1X40' REEFER HC 840 BOXES, 22864.80, NET W EIGHT KGS. FROZEN BONELESS BEEF TRIMMING 90/10 FREIGHT PREPAID TEMPERATURE -20 CELSIUS CONTINUE SHIPPER PHONE: (56) 6 4 2269300 CONTACT: ALEX MANRIQUEZ SALDANA MAIL: ALEX.MANRIQUEZ@FRIGOSORNO.CL CONT INUE CONSIGNEE AND NOTIFY TEL: 905 840-3800 CONTACT: SEBASTIAN SPINELLI MAIL: SEBAST IANS@LNREYNOLDS.COM EMISION DE BL: 3 ORIGINALES CON FLETE 6 COPIAS CON FLETE | JAMAICA | NEW YORK NEWARK AREA NEWARK NEW JERSEY | 840 | BOX | 27955.8216 | Importer Name |
| 04/Jun/2024 | 02023000 | ON 23 PALLETS 1 (ONE) CONTAINER SAID TO CONTA IN: FROZEN BONELESS BEEF SOAKED AND SALTED RI B EYE CHUCK, CHUCK EYE (IM) CHUCK , SHOULDER (CLOD) CHUCK, CHUCK ROLL BRISKET, POINT CUT B RISKET, FLAT CUT BLADE OYSTER CHUCK TENDER CH UCK, SHOULDER TENDER (IM) NECK RIB, RIBEYE CA P RIB, RIB FINGERS CHUCK, UNDER BLADE FORESHA NK CHUCK, CONICAL MUSCLE NET WEIGHT: 23481.41 KG / 51767.68 LB GROSS WEIGHT WITHOUT PALLET S: 24328.89 KG / 53636.06 LB WEIGHT PALLETS: 690.00 KG / 1521.17 LB TOTAL GROSS WEIGHT: 25 018.89 KG / 55157.23 LB TERMOGRAPH: TZ2304075 601 P.E: 24062EC01002581J NCM: 0202.30.00 TEM PERATURE MINUS -18 DEGREES CELSIUS FREIGHT CO LLECT | JAMAICA | NEW YORK NEWARK AREA NEWARK NEW JERSEY | 1129 | CTN | 29919.0024 | Importer Name |
04/Jun/2024
1X40' REEFER HC 840 BOXES, 22864.80, NET W EIGHT KGS. FROZEN BONELESS BEEF TRIMMING 90/10 FREIGHT PREPAID TEMPERATURE -20 CELSIUS CONTINUE SHIPPER PHONE: (56) 6 4 2269300 CONTACT: ALEX MANRIQUEZ SALDANA MAIL: ALEX.MANRIQUEZ@FRIGOSORNO.CL CONT INUE CONSIGNEE AND NOTIFY TEL: 905 840-3800 CONTACT: SEBASTIAN SPINELLI MAIL: SEBAST IANS@LNREYNOLDS.COM EMISION DE BL: 3 ORIGINALES CON FLETE 6 COPIAS CON FLETE
840
BOX
27955.8216
04/Jun/2024
ON 23 PALLETS 1 (ONE) CONTAINER SAID TO CONTA IN: FROZEN BONELESS BEEF SOAKED AND SALTED RI B EYE CHUCK, CHUCK EYE (IM) CHUCK , SHOULDER (CLOD) CHUCK, CHUCK ROLL BRISKET, POINT CUT B RISKET, FLAT CUT BLADE OYSTER CHUCK TENDER CH UCK, SHOULDER TENDER (IM) NECK RIB, RIBEYE CA P RIB, RIB FINGERS CHUCK, UNDER BLADE FORESHA NK CHUCK, CONICAL MUSCLE NET WEIGHT: 23481.41 KG / 51767.68 LB GROSS WEIGHT WITHOUT PALLET S: 24328.89 KG / 53636.06 LB WEIGHT PALLETS: 690.00 KG / 1521.17 LB TOTAL GROSS WEIGHT: 25 018.89 KG / 55157.23 LB TERMOGRAPH: TZ2304075 601 P.E: 24062EC01002581J NCM: 0202.30.00 TEM PERATURE MINUS -18 DEGREES CELSIUS FREIGHT CO LLECT
1129
CTN
29919.0024
The database includes shipment-level information such as shipment date, HS code, product description, quantity, value, port details, country of origin & destination, & importer-exporter information for accurate trade analysis of products under HS code 02 for Us beef imports from Thailand via Port New-york-newark-area-newark-new-jersey.
Port New-york-newark-area-newark-new-jersey typically refers to a port that is used for handling and forwarding shipments into Us, making it important for tracking inland and cross-border trade flows.
It helps businesses understand sourcing patterns, evaluate supplier performance, track pricing trends, and identify demand for beef products, enabling better decision-making for trade and market expansion for Us beef imports from jamaica under HS code 02 via Port New-york-newark-area-newark-new-jersey.
Businesses can identify key importers, evaluate supplier competitiveness, track pricing trends, and analyze demand for specific rubber products to make strategic sourcing and expansion decisions.
Importers, exporters, traders, manufacturers, and market analysts can use this data to understand trade patterns, optimize supply chains, identify potential partners, and gain a competitive advantage in the beef market.
