Cargill Meat Solutions Corporatio → To Order Cargill Meat Solutions Cor

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by TO ORDER CARGILL MEAT SOLUTIONS COR. This shipment is registered as coming from CARGILL MEAT SOLUTIONS CORPORATIO via Vancouver, BC ,Canada with logistic notifications handled by MILLION (FAR EAST) LTD. Manifest records show a quanitity of 897 BOX with a total weight of 54538 Pounds arrived on 2019-07-03 via the vessel ANNA MAERSK to the port of Seattle, Washington. Cargo includes products identified as caed#: 01i903 kc1164 201906005 48 contact: ms. nancy tel#: 852-65634513 code: 0202.30 8 97 boxes frozen beef rib bonel ess intercostal muscle(finger meat) 51856.4 net lbs 54537.8 gross lbs 23521.9 net kgs 24.

Cargo Details
Consignee
TO ORDER CARGILL MEAT SOLUTIONS COR
825 E. DOUGLAS AVENUE
PO BOX 2519
WICHITA, KS 67201 USA
852-26811999 TEL EX 852-2686 16
Shipper
CARGILL MEAT SOLUTIONS CORPORATIO
825 E. DOUGLAS AVENUE
PO BOX 2519
WICHITA, KS 67201 USA
1-3162912502 TEL EX 1-316613 68
Notify Party
MILLION (FAR EAST) LTD
MILLION GROUP CENTER
1-11 KA TING ROAD,
KWAI CHUNG, N.T., HK

852-28892213 TEL EX 852-3764 60
Vessel and Port
Carrier CodeMAEU
VesselANNA MAERSK [DK]
Departure PortVancouver, BC ,Canada
Landing PortSeattle, Washington
Manifest Qty897 BOX
Manifest Weight54538 Pounds
Manifest Dimension40 Cubic Meters
Place of ReceiptTORONTO
Conveyance ID9260421 [IMO Number/Lloyds Number]
Transportation ModeVessel, non-container
Arrival Date2019-07-03

Container Cargo Description
Container #PiecesDescription
MNBU3042364897CAED#: 01I903 KC1164 201906005 48 CONTACT: MS. NANCY TEL#: 852-65634513 CODE: 0202.30 8 97 BOXES FROZEN BEEF RIB BONEL ESS INTERCOSTAL MUSCLE(FINGER MEAT) 51856.4 NET LBS 54537.8 GROSS LBS 23521.9 NET KGS 24
MNBU3042364N/M
ContainerTariff Code [Harmonized]WeightValue
MNBU304236402 54538 Pounds 4842

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
MAEU582810684 () 923NSimple BOL FROB12019-08-01 / 2019-08-02


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