- Latest available (Revised)
- Point in Time (10/07/2005)
- Original (As adopted by EU)
Commission Regulation (EC) No 562/2000 of 15 March 2000 laying down detailed rules for the application of Council Regulation (EC) No 1254/1999 as regards the buying-in of beef (repealed)
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Version Superseded: 01/12/2006
Point in time view as at 10/07/2005.
There are currently no known outstanding effects for the Commission Regulation (EC) No 562/2000 (repealed).
Revised legislation carried on this site may not be fully up to date. At the current time any known changes or effects made by subsequent legislation have been applied to the text of the legislation you are viewing by the editorial team. Please see ‘Frequently Asked Questions’ for details regarding the timescales for which new effects are identified and recorded on this site.
Qualities | Coefficients |
---|---|
U2 | 1,058 |
U3 | 1,044 |
U4 | 1,015 |
R2 | 1,015 |
R3 | 1,0 |
R4 | 0,971 |
O2 | 0,956 |
O3 | 0,942 |
O4 | 0,914 |
Textual Amendments
Carcasses, demi-carcasses: Hele dieren, halve dieren:
Catégorie A, classe U2/
Categorie A, klasse U2
Catégorie A, classe U3/
Categorie A, klasse U3
Catégorie A, classe R2/
Categorie A, klasse R2
Catégorie A, classe R3/
Categorie A, klasse R3
Jatečně upravená těla, půlky jatečně upravených těl:
Kategorie A, třída R2
Kategorie A, třída R3
Hele og halve kroppe:
Kategori A, klasse R2
Kategori A, klasse R3
Ganze oder halbe Tierkörper:
Kategorie A, Klasse U2
Kategorie A, Klasse U3
Kategorie A, Klasse R2
Kategorie A, Klasse R3
Rümbad, poolrümbad:
Kategooria A, klass R2
Kategooria A, klass R3
Ολόκληρα ή μισά σφάγια
Κατηγορία A, κλάση R2
Κατηγορία A, κλάση R3
Canales o semicanales:
Categoría A, clase U2
Categoría A, clase U3
Categoría A, clase R2
Categoría A, clase R3
Carcasses, demi-carcasses:
Catégorie A, classe U2
Catégorie A, classe U3
Catégorie A, classe R2/
Catégorie A, classe R3/
Catégorie C, classe U2
Catégorie C, classe U3
Catégorie C, classe U4
Catégorie C, classe R3
Catégorie C, classe R4
Catégorie C, classe O3
Carcases, half-carcases:
Category C, class U3
Category C, class U4
Category C, class R3
Category C, class R4
Category C, class O3
Carcasse e mezzene:
Categoria A, classe U2
Categoria A, classe U3
Categoria A, classe R2
Categoria A, classe R3
Ολόκληρα ή μισά σφάγια:
Κατηγορία A, κλάση R2
Liemeņi, pusliemeņi:
A kategorija, R2 klase
A kategorija, R3 klase
Skerdenos ir skerdenų pusės:
A kategorija, R2 klasė
A kategorija, R3 klasė
Carcasses, demi-carcasses:
Catégorie A, classe R2
Catégorie C, classe R3
Catégorie C, classe O3
Hasított test vagy hasított féltest:
A kategória, R2 osztály
A kategória, R3 osztály
Carcases, half-carcases:
Category A, class R3
Hele dieren, halve dieren:
Categorie A, klasse R2
Categorie A, klasse R3
Ganze oder halbe Tierkörper:
Kategorie A, Klasse U2
Kategorie A, Klasse U3
Kategorie A, Klasse R2
Kategorie A, Klasse R3
Tusze, półtusze:
Kategoria A, klasa R2
Kategoria A, klasa R3
Carcaças ou meias-carcaças
Categoria A, classe U2
Categoria A, classe U3
Categoria A, classe R2
Categoria A, classe R3
Trupi, polovice trupov:
Kategorija A, razred R2
Kategorija A, razred R3
Jatočné telá, jatočné polovičky:
Kategória A, akostná trieda R2
Kategória A, akostná trieda R3
Ruhot, puoliruhot:
Kategoria A, luokka R2
Kategoria A, luokka R3
Slaktkroppar, halva slaktkroppar:
Kategori A, klass R2
Kategori A, klass R3
Carcases, half-carcases:
Category C, class U3
Category C, class U4
Category C, class R3
Category C, class R4
Carcases, half-carcases:
Category C, class U3
Category C, class U4
Category C, class R3
Category C, class R4
Category C, class O3]
carcase: the whole body of the slaughtered animal hung from the slaughterhouse hook by the shank tendon after bleeding, evisceration and skinning, presented:
without the head and without the feet; the head must be separated from the carcase at the atloido-occipital joint and the feet must be severed at the carpometacarpal or tarsometatarsal joints,
without the organs contained in the thoracic and abdominal cavities, and without the kidneys, the kidney fat and the pelvic fat,
without the sexual organs and the attached muscles,
without the thin skirt and the thick skirt,
without the tail and the first coccygeal vertebra,
without the spinal cord,
without the cod fat and the adjacent flank fat,
without the fascial linea alba of the abdominal muscle,
without fat on the inside of topside,
without the jugular vein and the adjacent fat,
the neck being cut in accordance with veterinary requirements, without removal of the neck muscle,
the brisket fat must not be more than 1 cm thick;
[F2half-carcase: the product obtained by separating the carcase as referred to in (a) symmetrically through the middle of the cervical, dorsal, lumbar and sacral vertebrae and through the middle of the sternum and the ischiopubic symphysis. During carcase processing, the dorsal and lumbar vertebrae must not be seriously dislocated; associated muscles and tendons must not show any serious damage from saws or knives;]
forequarters:
cut from the carcase after cooling off,
five-rib straight cut;
hindquarters:
cut from the carcase after cooling off,
eight-rib straight cut.
Textual Amendments
Where:
=
the average of the average market prices recorded in the Member State or region thereof in question for the two or three weeks following that of the award decision,
=
the average market price recorded in the Member State or region thereof in question, as referred to in Article 14(1), applicable to the invitation to tender concerned.
Where:
=
the average of the purchase prices paid by the tenderer for animals of the same quality and category as those taken into account for the calculation of the average market price during the two or three weeks following that of the award decision,
=
the average of the purchase prices paid by the tenderer for animals taken into account for the calculation of the average market price during the two weeks used to determine the average market price applicable to the invitation to tender concerned.
Cutting and boning: remove by a cut passing through the stifle joint and separating from the topside and the silverside by following the natural seam, leaving the heel muscle attached to the shank. Remove shank bones (tibia and hock).
Trimming: trim sinew tips back to the meat.
Wrapping and packing: these cuts must be individually wrapped in polythene before packing in cartons lined with polythene.
Cutting and boning: separate from the topside by a straight cut down to and along the line of the femur and from the silverside by continuing the cut down in the line of the natural seam. The cap must be left naturally attached.
Trimming: remove the patella, the joint capsule and tendon. The external fat cover must not exceed 1 cm at any point.
Wrapping and packing: these cuts must be individually wrapped in polythene before packing in cartons lined with polythene.
Cutting and boning: separate from the silverside and the shank by a cut following the line of the natural seam and detach from the femur. Remove the aitch bone.
Trimming: remove the pizzle butt, the adjacent gristle and the scrotal (superficial inguinal) gland. Remove the cartilage and connective tissues associated with the pelvic bone. The external fat cover must not exceed 1 cm at any point.
Wrapping and packing: these cuts must be individually wrapped in polythene before packing in cartons lined with polythene.
Cutting and boning: separate from the topside and the shank by a cut following the line of the natural seam. Remove the femur.
Trimming: remove the heavy cartilage adjacent to the bone joint, the popiteal lymph node, attached fat and tendon. The external fat cover must not exceed 1 cm at any point.
Wrapping and packing: these cuts must be individually wrapped in polythene before packing in cartons lined with polythene.
Cutting: remove entire length of fillet by freeing the head (butt end) from the hip bone (ilium) and by tracing along the fillet adjacent to the vertebrae, thereby freeing the fillet from the loin.
Trimming: remove gland and de-fat. Leave the silverskin and chain muscle intact and fully attached. Special care must be taken in cutting, trimming and packing this valuable cut.
Wrapping and packing: fillets must be packed carefully lengthwise, thin ends to thick ends alternatively, silverksin up, and must not be folded. These cuts must be individually wrapped in polythene before packing in cartons lined with polythene.
Cutting and boning: separate from the silverside/thick flank by a straight cut from a point approximately 5 cm from the posterior edge of the fifth sacral vertebra, passing approximately 5 cm from the anterior edge of the aitch bone, taking care not to cut through the thick flank.
Separate from the loin by a cut between the last lumbar and first sacral vertebrae, clearing the anterior edge of the pelvic bone. Remove bones and cartilage.
Trimming: remove the pocket of fat on the internal surface below the eye muscle. The external fat cover must not exceed 1 cm at any point. Special care must be taken in cutting, trimming and packing this valuable cut.
Wrapping and packing: these cuts must be individually wrapped in polythene before packing in cartons lined with polythene.
Cutting and boning: separate from the rump by a straight cut between the last lumbar and the first sacral vertebrae. Separate from the fore-rib (five bone) by a straight cut between the 11th and 10th ribs. Remove the backbones cleanly. Remove the ribs and feather bones by ‘sheeting out’.
Trimming: remove any species of cartilage left after boning. The tendon must be removed. The external fat cover must not exceed 1 cm at any point. Special care must be taken in cutting, trimming and packing this valuable cut.
Wrapping and packing: these cuts must be individually wrapped in polythene before packing in cartons lined with polythene.
Cutting and boning: remove the full flank from the eight-rib straight-cut hindquarter by a cut from the point where the flank has been laid back, following the natural seam down around the surface of the hind muscles to a point which is horizontal to the middle of the last lumbar vertebra. Continue the cut downwards in a straight line parallel to the fillet, through the 13th to the 6th rib inclusive along a line running parallel to the dorsal edge of the vertebral column, so that the entire downward cut is no more than 5 cm from the lateral tip of the eye muscle.
Remove all bones and cartilage by ‘sheeting out’. The whole flank must remain in one piece.
Trimming: remove the coarse connective tissue sheath covering the goose skirt, leaving the goose skirt intact. Trim fat so that the overall percentage of visible (external and interstitial) fat does not exceed 30 %.
Wrapping and packing: the full flank may be folded once only for packing. It must not be cut or rolled. When packed, the inner part of the flank and the goose skirt must be clearly visible. Before packing each box must be lined with polythene to allow complete wrapping of the cut/s.
Cutting and boning: this cut must be separated from the striploin by a straight cut between the 11th and 10th ribs and must include the 6th to 10th ribs inclusive. Remove the intercostal muscles and pleura in a thin sheet with rib bones. Remove backbone and cartilage, including the tip of the scapula.
Trimming: remove the backstrap (ligamentum nuchae). The external fat cover must not exceed 1 cm at any point. The cap must be left attached.
Wrapping and packing: these cuts must be individually wrapped in polythene before packing in cartons lined with polythene.
Cutting and boning: remove by a cut around the joint separating the shinbone (radius) and clod-bone (humerus). Remove the shinbone (radius).
Trimming: trim sinew tips back to the meat.
Wrapping and packing: these cuts must be individually wrapped in polythene before packing in cartons lined with polythene.
Shins must not be packed with shanks.
Cutting and boning: separate the shoulder from the forequarter by cutting in a line following the natural seam around the edge of the shoulder and the cartilage at the tip of the scapula, continuing around the seam so that the shoulder is lifted from its natural pocket. Remove the scapula. The blade muscle under the scapula must be laid back but left attached so as to allow clean removal of the bone. Remove the clod-bone (humerus).
Trimming: remove cartilage, tendons and joint capsules. Trim fat so that the overall percentage of visible (external and interstitial) fat does not exceed 10 %.
Wrapping and packing: these cuts must be individually wrapped in polythene before packing in cartons lined with polythene.
Cutting and boning: separate from the forequarter by cutting in a straight line perpendicular to the middle of the first rib. Remove intercostal muscles and pleura by ‘sheeting out’, with ribs, breastbone and cartilage. Deckle to be left attached to the brisket. Fat underlying the deckle and the sternum must be removed.
Trimming: trim fat so that the overall percentage of visible (external and interstitial) fat does not exceed 30 %.
Wrapping and packing: each cut must be individually wrapped in polythene and packed in a carton lined with polythene to allow complete wrapping of the cuts.
Cutting and boning: the cut remaining after removal of the brisket, shoulder and shin is classed as forequarter.
Remove rib bones by ‘sheeting out’. Neck bones must be removed cleanly.
The chain muscle must be left attached to this cut.
Trimming: tendons, joint capsules and cartilage to be removed. Trim fat so that the overall percentage of visible (external and interstitial) fat does not exceed 10 %.
Wrapping and packing: these cuts must be individually wrapped in polythene before packing in cartons lined with polythene.
Member States may decide to allow vacuum-packing instead of individual wrapping as provided for under point 1 for cuts of codes INT 12, 13, 14, 15, 16, 17 and 19.]
Textual Amendments
Bureau d'intervention et de restitution belge
Rue de Trèves 82
B-1040 Bruxelles
Belgisch Interventie- en Restitutiebureau
Trierstraat 82
B-1040 Brussel
Tel. (32-2) 287 24 11
Fax (32-2) 230 25 33/280 03 07
Státní zemědělský intervenční fond (SZIF)
Ve Smečkách 33
110 00 Praha 1
Česká Republika
Telefon: +420 222 871 855
Fax: +420 222 871 680
Ministeriet for Fødevarer, Landbrug og Fiskeri
Direktoratet for Fødevareerhverv
Nyropsgade 30
DK-1780 København V
Tlf. +45 33 95 80 00
Fax +45 33 95 80 34
Bundesanstalt für Landwirtschaft und Ernährung (BLE)
Deichmanns Aue 29
D-53179 Bonn
Tél.: (+49 228) 68 45-37 04/37 50
Fax: (+49 228) 68 45-39 85/32 76]
Editorial Information
PRIA (Põllumajanduse Registrite ja Informatsiooni Amet)
Narva mnt. 3
51009 Tartu
Tel: +372-7371 200
Faks: +372-7371 201
ΟΠΕΚΕΠΕ (Οργανισμός Πληρωμών και Ελέγχου Κοινοτικών Ενισχύσεων Προσανατολισμού και Εγγυήσεων)
Αχαρνών 241
GR-10446 Αθήνα
Τηλ: +30-210-2284180
Φαξ: +30-210-2281479
FEGA (Fondo Español de Garantía Agraria)
Beneficencia, 8
E-28005 Madrid
Tel. (34) 913 47 65 00, 3 47 63 10
Fax (34) 915 21 98 32, 915 22 43 87
Ofival
80, avenue des Terroirs de France
F-75607 Paris Cedex 12
Téléphone (33) 144 68 50 00
Télécopieur (33) 144 68 52 33
Department of Agriculture and Food
Johnston Castle Estate
County Wexford
Tel. (353-53) 634 00
Fax (353-53) 428 42
AGEA (Agenzia Erogazioni in Agricoltura)
Via Palestro 81
I-00185 Roma
Tel. (39-06) 449 49 91
Fax (39-06) 445 39 40/444 19 58
Κυπριακός Οργανισμός Αγροτικών Πληρωμών
Τ.Θ. 16102, CY-2086 Λευκωσία
Οδός Μιχαήλ Κουτσόφτα 20
CY-2000 Λευκωσία
Τηλ.: 00-357-22557777
Φαξ: 00-357-22557755
Latvijas Republikas Zemkopības ministrija
Lauku atbalsta dienests
Republikas laukums 2
LV-1981 Rīga Latvija
Tālr. +371 7027542
Fakss +3717027120
VĮ Lietuvos žemės ūkio ir maisto produktų rinkos reguliavimo agentūra
L. Stuokos-Gucevičiaus g. 9-12
LT-01122 Vilnius
Tel. (+370 5) 268 50 50
Faks. (+370 5) 268 50 61
Service d'économie rurale, section ‘ cheptel et viande ’
113-115, rue de Hollerich
L-1741 Luxembourg
Téléphone (352) 47 84 43
Mezőgazdasági és Vidékfejlesztési Hivatal
H-1054 Budapest, Alkotmány u. 29.
Postacím: H-1385, Budapest 62., Pf. 867
Telefon: (+36-1) 219-4576
Fax: (+36-1) 219-8905
Ministry for Rural Affairs and the Environment
Barriera Wharf
Valetta CMR02
Malta
Tel.: (+356) 22952000, 22952222
Fax: (+356) 22952212
Ministerie van Landbouw, Natuur en Voedselkwaliteit
Dienst Regelingen
Slachthuisstraat 71
Postbus 965
6040 AZ Roermond
Tel. (31-475) 35 54 44
Fax (31-475) 31 89 39
AMA-Agramarkt Austria
Dresdner Straβe 70
A-1201 Wien
Tel.: (43-1) 33 15 12 18
Fax: (43-1) 33 15 4624
Agencja Rynku Rolnego
Biuro Mięsa
ul. Nowy Świat 6/12
00-400 Warszawa
Tel. +48 22 661 71 09
Fax +48 22 661 77 56
INGA — Instituto Nacional de Intervenção e Garantia Agrícola
Rua Fernando Curado Ribeiro, n. o 4 6. o E
P-1600 Lisboa
Tel.: (351) 217 51 85 00
Fax: (351) 217 51 86 15
ARSKTRP – Agencija Republike Slovenije za kmetijske trge in razvoj podeželja
Dunajska 160
SI-1000 Ljubljana
Tel. (386-1) 478 93 59
Faks (386-1) 478 92 00
Pôdohospodárska platobná agentúra
Dobrovičova 12
815 26 Bratislava
Slovenská republika
Tel.: +421-2-59266397
Fax: +421-2-52965033
Maa- ja metsätalousministeriö
Interventioyksikkö
PL 30
FI-00023 VALTIONEUVOSTO
(Toimiston osoite: Malminkatu 16, 00100 Helsinki)
Puhelin (358-9) 16 001
Faksi (358-9) 1605 2202
Jordbruksverket – Swedish Board of Agriculture,
Intervention Division
S-551 82 Jönköping
Tfn (46-36) 15 50 00
Fax (46-36) 19 05 46
Rural Payments Agency
Lancaster House
Hampshire Court
Newcastle-upon-Tyne
NE4 7YH
Tel. (44-191) 273 96 96]
intervention agency labels on both ends,
official veterinary inspection labels in the middle of front and back, but only on the front in the case of monobloc boxes.
Such labels must bear a serial number and be affixed in such a way that they are destroyed when the carton is opened.
(EUR/tonne) | |
Intervention fillet | 22 000 |
Intervention striploin | 14 000 |
Intervention topside Intervention rump | 10 000 |
Intervention silverside Intervention thick flank Intervention forerib (with five ribs) | 8 000 |
Intervention shoulder Intervention fore quarter | 6 000 |
Intervention brisket Intervention shank Intervention shin | 5 000 |
Intervention flank | 4 000 |
Regulation (EEC) No 2456/93 | This Regulation |
---|---|
Article 1 | Article 1 |
Article 2 | Article 2 |
Article 3 | Article 3 |
Article 4 | Article 4 |
Article 5 | Article 5 |
Article 6 | Article 6 |
Article 7 | Article 7 |
Article 8 | Article 8 |
Article 9 | Article 9 |
Article 10 | Article 10 |
Article 11 | Article 11 |
Article 12 | Article 12 |
Article 13 | Article 13 |
Article 14 | Article 14 |
Article 15 | Article 15 |
Article 16 | Article 16 |
Article 17 | Article 17 |
Article 18 | Article 18 |
Article 19 | Article 19 |
Article 20 | Article 20 |
Article 21 | Article 21 |
Article 22 | Article 22 |
Article 23 | Article 23 |
Article 24 | Article 24 |
Article 25 | Article 25 |
Article 26 | Article 26 |
Article 27 | Article 27 |
Article 28 | Article 28 |
Article 29 | Article 29 |
— | Article 30 |
— | Article 31 |
— | Article 32 |
— | Article 33 |
Article 30 | Article 34 |
Article 31 | Article 35 |
Article 32 | Article 36 |
Article 33 | Article 37 |
Annex I | — |
Annex II | Annex I |
Annex III | Annex II |
Annex IV | — |
Annex V | Annex III |
Annex VI | Annex IV |
Annex VII | Annex V |
Annex VIII | Annex VI |
Annex IX | Annex VII |
Annex X | Annex IX |
Annex XI | Annex VIII |
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