The Beef and Pig Carcase Classification Regulations (Northern Ireland) 2010

Regulation 2

SCHEDULE 1 European provisions: bovine carcases

PART 1

(1) Regulation containing European provision	(2) Provision	(3) Subject matter
Council Regulation	Annex V, point A(II), together with Article 2(3) and (4) and 6(6) of the Commission Regulation	Requirement to indicate the category of carcase as specified in these provisions.
	Annex V, point A(III), together with Article 3 of, and Annex I to, the Commission Regulation	Requirement to indicate, in relation to a carcase, the class of conformation and fat cover, as specified in these provisions.
	Annex V, point A(IV)	Requirement to present carcases in the specified manner.
	Annex V, point A(V), first sub-paragraph	Requirement for approved slaughterhouses to classify carcases in accordance with the Community scale.
Commission Regulation	Article 6(1)	Requirement as to the place of classification and identification.
	Article 6(2)	Requirement as to the time of classification, identification and weighing.
	Article 7(1) and (2) and the first sub-paragraph of Article 7(3)	Requirements as to the prescribed communication.
	Article 9(4)	Prohibition on modifications of the technical specifications of licensed automatic grading techniques without approval of the Department.
	Article 10	Requirements as to classification by automated grading techniques.
	Article 13(2) and (5) and Annex III	Requirements concerning weighing of the carcase and adjustments to the weight.
	Article 13(3)	Requirement to present carcase in specified manner, for the purpose of establishing market prices.
	Article 15	Requirements as to recording of prices.
	Article 16(1), (2) and (3)	Requirements as to reporting of prices.

PART 2

(1) Regulation containing European provision	(2) Provision	(3) Subject matter
Commission Regulation	Article 6(3)	Requirements as to marking of carcases to indicate the category and class of conformation and fat cover.
	Article 6(4)	Requirements in relation to labelling of a carcase.
	Article 6(5)	Prohibition on removal of marks and labels before boning.

Regulation 2

SCHEDULE 2 European provisions: pig carcases

(1) Regulation containing European provision	(2) Provision	(3) Subject matter
Council Regulation	Annex V, point B(II)	Requirement to classify carcases into one of the specified classes.
	Annex V, point B(III), as modified by Articles 3 and 4 of Commission Decision 2004/370/EC authorising methods for grading pig carcases in the United Kingdom(1)	Requirement to present carcases in a manner specified in these provisions.
	Annex V, point B(IV), sub-paragraph 1, together with Article 1 of, and Annex I to, Commission Decision 2004/370/EC	Requirement to grade carcases by methods authorised by the Commission.
Commission Regulation	Article 21(1)	Requirement as to timing of classification of carcases.
	Article 21(3)	Requirements as to marking or labelling of carcases.
	Article 21(4)	Requirements as to identifying a carcase and keeping a record in respect of it.
	Article 21(5)	Prohibition on removing fat, muscle or other tissue before weighing, grading and marking.
	Article 22(1) and (2)	Requirements as to weighing of carcase and weight adjustments.
	Article 23(1), (2) and Annex IV	Requirements concerning assessment of lean-meat content of carcases.

Regulation 11

SCHEDULE 3 Records: bovine carcases

1.  The results of the classification.

2.  The approval number of the slaughterhouse.

3.  The kill or slaughter number of the animal from which the carcase was obtained, as allocated by the operator.

4.  The date of slaughter.

5.  The weight of the carcase.

6.  The dressing specification used.

7.  A record that the prescribed communication has been effected.

8.  The name, signature and classification licence serial number of the person who carried out the classification.

Regulation 16

SCHEDULE 4 Records: pig carcases

1.  The results of the classification.

2.  The approval number of the slaughterhouse.

3.  The kill or slaughter number of the animal from which the carcase was obtained, as allocated by the operator.

4.  The date of slaughter.

5.  The warm weight of the carcase, together with a note of—

(a) any adjustment made for the cold carcase weight; and

(b) any coefficient applied.

6.  The lean meat percentage of the carcase.

7.  An indication as to whether the tongue, flare fat, kidneys and diaphragm were attached or removed.

8.  The name and signature of the person who carried out the classification.

(1)

O.J. No. L 116, 22.4.2004, p. 32, to which there are amendments not relevant to these Regulations