The following Bill of Lading record outlines a container shipment imported into the US by PREFERRED FREEZER SERVICES. This shipment is registered as coming from MEATEOR FOODS LTD via Port Chalmers,New Zealand with logistic notifications handled by JOHN A. STEER & CO. Manifest records show a quanitity of 51 PKG with a total weight of 50224 Kilograms arrived on 2018-06-12 via the vessel SPIRIT OF SHANGHAI to the port of Philadelphia, Pennsylvania. Cargo includes products identified as 2 x 40hc reefer containers containing 25 pallets of frozen lamb mechanically deboned meat, undenatured, shrinkwrapped block count 900 (36blocks/pallet) import permit number06-104 import serial numbertba net weight 24687.000kgs.
Carrier Code | SUDU |
Vessel | SPIRIT OF SHANGHAI [SG] |
Departure Port | Port Chalmers,New Zealand |
Landing Port | Philadelphia, Pennsylvania |
Manifest Qty | 51 PKG |
Manifest Weight | 50224 Kilograms |
Manifest Dimension | 0 Cubic Meters |
Place of Receipt | PORT CHALMERS NZ |
Conveyance ID | 9362401 [IMO Number/Lloyds Number] |
Transportation Mode | Vessel, containerized |
Arrival Date | 2018-06-12 |
Container # | Pieces | Description |
---|---|---|
SUDU5222720 | 25 | 2 X 40HC REEFER CONTAINERS CONTAINING 25 PALLETS OF FROZEN LAMB MECHANICALLY DEBONED MEAT, UNDENATURED, SHRINKWRAPPED BLOCK COUNT 900 (36BLOCKS/PALLET) IMPORT PERMIT NUMBER06-104 IMPORT SERIAL NUMBERTBA NET WEIGHT 24687.000KGS |
SUDU6052741 | 26 | 25 PALLETS OF FROZEN LAMB MECHANICALLY DEBONED MEAT, UNDENATURED, SHRINKWRAPPED BLOCK COUNT 900 (36BLOCKS/PALLET) IMPORT PERMIT NUMBER06-104 IMPORT SERIAL NUMBERTBA NET WEIGHT 24687.000KGS GROSS WEIGHT 25112.000 KGS |
SUDU5222720 | LOT TBA | |
SUDU6052741 | LOT TBA |
Container | Tariff Code [Harmonized] | Weight | Value |
---|---|---|---|
SUDU5222720 | 51199 | 25112 Kilograms | 22 |
SUDU6052741 | 51199 | 25112 Kilograms | 22 |
Master BOL | House BOL | Voyage Number | Bill Type | Manifest # | Update / Run Date |
---|---|---|---|---|---|
SUDU48DUD0047231 | () | 814N | Regular Bill | 54449 | 2018-06-07 / 2018-06-13 |