Regulation 2
SCHEDULE 1N.I.European provisions: bovine carcases
PART 1 N.I.
| (1) Regulation containing European provision | (2) Provision | (3)Subject matter |
|---|---|---|
| Regulation (EU) 2013 | Article 10 and Annex IV, point A(II), together with Article 1 of the Commission Delegated Regulation. | Requirement to indicate the category of carcase as specified in these provisions |
| Article 10 and Annex IV, point A(III), together with Article 3(1) of, and Annex 1 to, the Commission Delegated Regulation | Requirement to indicate, in relation to a carcase, the class of conformation and fat cover, as specified in these provisions | |
| Article 10 and Annex IV, point A(IV) | Requirement to present carcases in the specified manner | |
| Article 10 and Annex IV, point A(V), first sub-paragraph | Requirement for approved slaughterhouses to classify and identify carcases in accordance with the Union scale | |
| Commission Delegated Regulation | Article 6(1) | Prohibition on removing fat, muscle or other tissue before weighing, grading and marking |
| Article 6(3) | Requirement to present carcases in the specified manner, for the purpose of establishing market prices | |
| Article 7(1) | Requirement as to the time and place of classification | |
| Article 7(3)(a) | Requirements as to the time of classification and weighing | |
| Article 7(5) | Requirement as to time of classification in cases where automated graded method fails to classify carcase | |
| Article 10(7) | Prohibition on modifications of the technical specifications of authorised automatic grading methods without approval of the Department | |
| Article 12 | Requirements as to classification by automated grading techniques | |
| Article 14(1), (2) and (3) | Requirement concerning the weighing of the carcase for reporting market prices | |
| Article 14(4) | Requirements as to reporting of prices per class | |
| Article 17(2) in its application to supplementary payments for carcases | Requirements to notify supplementary payments | |
| Commission Implementing Regulation | Article 1 | Requirements as to the prescribed communication |
| Subparagraphs one and three of Article 5(1) and the Annex | Requirements as to the adjustments to the weight of the carcase | |
| Article 7 | Requirement as to classes for recording of market prices for beef carcasses | |
| Article 8(1), (3) and (4) | Requirements as to the recording of prices | |
PART 2 N.I.
| (1) Regulation containing European provision | (2) Provision | (3) Subject matter |
|---|---|---|
| Commission Delegated Regulation | Article 8(1), Article 8(2)(a), Article 8(3)(a) read with the second paragraph of that Article, Article 8(4) | Requirements as to the marking of carcases to indicate the category and class of conformation of fat cover |
| Article 8(5) | Requirements in relation to labelling of a carcase |
Regulation 2
SCHEDULE 2N.I.European provisions: pig carcases
PART 1 N.I.
| (1) Regulation containing European provision | (2) Provision | (3) Subject matter |
|---|---|---|
| Regulation (EU) 2013 | Article 10 and Annex IV, point B(II) | Requirement to classify carcases into one of the specified classes |
Article 10 and Annex IV, 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 M1 | Requirement to present carcases in a manner specified in these provisions | |
Article 10 and Annex IV, point B(IV), sub-paragraph 1, together with Article 1 of, and Annex I to, Commission Decision 2004/370/EC authorising methods for grading pig carcases in the United Kingdom | Requirement to grade carcases by methods authorised by the Commission | |
| Commission Delegated Regulation | Article 6(1) | Prohibition on removing fat, muscle or other tissue before weighing, grading and marking |
| Article 7(1) | Requirement as to the time and place of classification | |
| Article 7(3)(b) and 7(4)(a) | Requirements as to weighing of carcase and weight adjustments | |
| Article 12 | Requirements as to classification by automated grading techniques | |
| Article 14 (1), (2) and (3) | Requirement concerning the weighing of the carcase for reporting the market prices | |
| Article 14(4) | Requirements as to reporting of prices per class | |
| Article 17(2) in its application to supplementary payments for carcases | Requirements to notify supplementary payments | |
| Point 2 of Part A of Annex V | Requirements as to assessment of lean meat content of carcases | |
| Commission Implementing Regulation | Article 1 | Requirements as to the prescribed communication |
| Article 9 | Requirements as to classes and weights for recording of market prices for pig carcases | |
| Article 10 | Recording of market prices | |
Marginal Citations
M1OJ No L116, 22.4.2004, p 32, as last amended by Commission Decision 2006/374/EC (OJ No L142, 30.5.2006, p 34).
PART 2 N.I.
| (1) Regulation containing European provision | (2) Provision | (3) Subject matter |
|---|---|---|
| Commission Delegated Regulation | Article 8(1), 8(2)(b), Article 8(3)(c) read with the second paragraph of that Article and Article 8(4) | Requirements as to marking or labelling of carcases |
| Article 8(5) | Requirements in relation to labelling of a carcase |
Regulation 12
SCHEDULE 3N.I.Records: bovine carcases
1. The results of the classification.N.I.
2. The approval number of the slaughterhouse.N.I.
3. The kill or slaughter number of the animal from which the carcase was obtained, as allocated by the operator.N.I.
4. The date of slaughter.N.I.
5. The warm weight of the carcase together with a note of—N.I.
(a)any adjustment made for the cold carcase weight, and
(b)any co-efficient applied.
6. The dressing specification used.N.I.
7. A record that the prescribed communication has been effected.N.I.
8. The name, signature and classification licence serial number of the person who carried out the classification.N.I.
Regulation 17
SCHEDULE 4N.I.Records: pig carcases
1. The results of the classification.N.I.
2. The approval number of the slaughterhouse.N.I.
3. The kill or slaughter number of the animal from which the carcase was obtained, as allocated by the operator.N.I.
4. The date of slaughter.N.I.
5. The warm weight of the carcase, together with a note of—N.I.
(a)any adjustment made for the cold carcase weight, and
(b)any coefficient applied.
6. The lean meat percentage of the carcase.N.I.
7. An indication as to whether the tongue, flare, fat, kidneys and diaphragm were attached or removed.N.I.
8. A record that the prescribed communication has been effected.N.I.
9. The name and signature of the person who carried out the classification.N.I.