Wuhan Changjiang International
US Customs records for Wuhan Changjiang International.
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Total Shipments
2
Trading Partners
2
Top Partner
RED CARNICA S A S
Ports
2
Top Port
Cartagena
Contact Info
- Wuhan Changjiang InternationalTrade Group Co., Ltd.Room 405- 084, 4/f, A Tower, No. 777, 3rd Guanggu Road, East Lake Hi-tech Development Zone,
Wuhan Changjiang International Records
Get a complete importer history
Updated: 2025-07-13
Total Shipments
2
Date range
Available to paid subscribers
- 1M
- 3M
- 6M
- 1Y
- 3Y
- All
2006-11-01 - 2025-07-13
Total shipments from 2006-11-01 to 2025-07-13
Date range
Available to paid subscribers
Precise data and chart data points are only available to paid subscribers
- Importer Shipments
Top Trading Partners
Top Ports
Legend
- Cartagena
- Guayaquil
More data available to paid subscribers
Sample Shipment From Wuhan Changjiang International
Bill of Lading HLCUBO2250550324
Arrival Date: 2025-07-13
Container Number: HLBU9021246
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| Cargo #1 | ||
| Description BEEF 242 CARTON FROZEN BONELESS BEEF CHUCK ROLL VP NET WEIGHT 5877.93 KG GROSS WEIGHT 6065.62 KG 531 CARTON FROZEN BONELESS BEEF NECK VP NET WEIGHT 12314.09 KG GROSS WEIGHT 12732.69 KG 164 CARTON FROZEN BONELESS BEEF OYSTER BLADE VP NET WEIGHT 3923.78 KG GROSS WEIGHT 4058.33 KG 158 CARTON FROZEN BONELESS BEEF BOLAR BLADE VP NET WEIGHT 3913.81 KG GROSS WEIGHT 4052.54 KG 83 CARTON FROZEN BONELESS BEEF CHUCK TENDER VP NET WEIGHT 1958.74 KG GROSS WEIGHT 2036.51 KG TOTAL CARTONS 1178 TOTAL NET WEIGHT 27988.35 KG TOTAL GROSS WEIGHT 28945.69 KG HS CODE 0202300093 FREIGHT PREPAID XX TEL 18507160251 USCC 91420100MABMH8PC9H | ||
| Keywords frozen boneless chuck roll vp | HS-Code DATA UNAVAILABLE | Piece Count 1178 |
| Length 480 | Height 108 |
| Width 96 | Load Status Loaded |
| Seal BU005281, CO06055 | Equipment Description CZ |
| Type 40 Foot Thermal Container, refrigerated and heated | Type of Service House to House |
| Container Type 40 Foot Thermal Container, refrigerated and heated | Marks & Numbers NO MARKS . . . . . .,. . . . . . .,. . . . . . .,. . . . |
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