xmlns:atom="http://www.w3.org/2005/Atom" xmlns:atom="http://www.w3.org/2005/Atom"
meat of uncastrated young male animals of less than two years of age (category A);
meat of castrated male animals (category C).
have obtained the health mark referred to in Chapter III of Section I of Annex I to Regulation (EC) No 854/2004 of the European Parliament and of the Council(1);
have no characteristics rendering the products derived from them unfit for storage or subsequent use;
do not come from animals slaughtered as a result of emergency measures;
originate in the Community within the meaning of Article 39 of Commission Regulation (EEC) No 2454/93(2);
are derived from animals raised in accordance with the prevailing veterinary requirements;
do not exceed the maximum radioactivity levels permitted under Community Regulations.;
come from carcases weighing not more than 340 kg.
The control of radioactivity level is performed only if the situation so requires and for a limited period.
[X1presented, where appropriate after cutting into quarters at the expense of the party concerned, in accordance with Part VI of this Annex.] In particular, parts of the carcase must be inspected to assess compliance with the requirements of point 2 of that part. The failure to comply with any of those requirements shall result in rejection; where a quarter is rejected for failure to comply with such conditions of presentation and in particular where unsatisfactory presentation cannot be improved during the acceptance procedure, the other quarter of the same half-carcase shall also be rejected;
classified in accordance with the Community scale provided for in Article 42(1)(a) of Regulation (EC) No 1234/2007. The intervention agencies shall reject any products which they do not deem to be classified in conformity with that scale after conducting a detailed inspection of all parts of the carcase;
identified, first, by markings indicating the category, the conformation class and the degree of fat cover and, secondly, by an identification or slaughter number. Markings indicating the category, conformation class and fat cover must be perfectly legible and shall be stamped using non-toxic, fast, indelible ink in accordance with a procedure approved by the competent national authorities. The letters and figures must be at least 2 cm high. The markings shall be applied to the striploin at the level of the fourth lumbar vertebra on hindquarters and approximately 10 to 30 cm from the cut edge of the sternum on forequarters. The identification or slaughter number shall be marked in the middle of the inner side of each quarter using a stamp or indelible marker authorised by the intervention agency;
labelled in accordance with the system introduced by Regulation (EC) No 1760/2000 of the European Parliament and of the Council(3).
Editorial Information
X1 Substituted by Corrigendum to Commission Regulation (EU) No 1272/2009 of 11 December 2009 laying down common detailed rules for the implementation of Council Regulation (EC) No 1234/2007 as regards buying-in and selling of agricultural products under public intervention (Official Journal of the European Union L 349 of 29 December 2009).
Qualities | Coefficient |
---|---|
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 |
Products delivered shall be accepted and taken over subject to verification by the intervention agency that they comply with the requirements laid down in this Regulation. Compliance with the requirements laid down in Part I(2)(e) of this Annex and in particular the absence of substances prohibited under Article 3 and Article 4(1) of Council Directive 96/22/EC(4) shall be verified by analysis of a sample, the size and sampling of which is laid down in the relevant veterinary legislation.
where they are simply marked, the markings must comply with Part I(3)(c) of this Annex, and a document specifying the identification or slaughter number and the slaughter date relating to the half-carcase shall be completed;
where they are labelled in addition, the labels must comply with Article 6(4), (5) and (6) of Regulation (EC) No 1249/2008.
Where half-carcases are cut into quarters, the quartering shall be carried out in accordance with Part VI of this Annex. With a view to acceptance, quarters shall be grouped by carcase or half-carcase at the time of takeover. Where half-carcases are not cut into quarters prior to transport to the intervention store, they shall be cut in accordance with Part VI of this Annex on their arrival.
At the point of acceptance, each quarter shall be identified by a label complying with Article 6(4), (5) and (6) of Regulation (EC) No 1249/2008. The labels shall also show the weight of the quarter and the contract number. The labels shall be affixed directly to shin/shank tendons on the forequarters and hindquarters or neckstrap tendon on the forequarter and hindquarter flank without using metal or plastic ties.
The acceptance procedure shall entail a systematic check of the presentation, classification, weight and labelling of each quarter delivered. The temperature of one hindquarter of each carcase shall also be checked. In particular no carcase shall be accepted where it exceeds the maximum weight laid down in Part I(2)(g) of this Annex.
Such inspections shall cover consignments of up to 20 tonnes of half-carcases as laid down by the intervention agency. However, where the offer involves quarters, the intervention agency may allow a consignment of more than 20 tonnes of half-carcases. Where more than 20 % of the total number of half-carcases in any consignment inspected is rejected, the whole consignment shall be rejected in accordance with point 6.
Before half-carcases are transported to the intervention store, they shall be cut into quarters in accordance with Part VI of this Annex. Each quarter shall be systematically weighed and identified by a label complying with Article 6(4), (5) and (6) of Regulation (EC) No 1249/2008. The labels shall also show the weight of the quarter and the contract number. The labels shall be affixed directly to shin/shank tendons on the forequarters and hindquarters or neckstrap tendon on the forequarter and hindquarter flank without using metal or plastic ties.
The quarters from each carcase shall then be grouped for the purposes of the acceptance procedure by carcase or half-carcase at the time of takeover.
A checklist giving all details of the half-carcases or quarters, including the number of half-carcases or quarters presented and either accepted or rejected, shall accompany each consignment up to the point of acceptance. The checklist shall be handed over to the accepting officer.
A seal shall be affixed to the means of transport before it leaves the slaughterhouse. The number of the seal shall be shown on the health certificate or checklist.
The acceptance procedure shall include checks of the presentation, classification, weight, labelling and temperature of the quarters delivered.
At the time of takeover, the total weight of the quarters in each consignment shall be recorded and the record kept by the intervention agency.
A document recording full details of the weight and the number of the products presented and either accepted or rejected must be completed by the accepting officer.
at the time of takeover as referred to in paragraph 1, forequarters and hindquarters for boning must be identified by the letters ‘INT’ marked on both inner and outer sides in accordance with the same rules as those laid down in Part I(3)(c) of this Annex for marking the category and the slaughter number and the places where such markings are to be made; however, the letters ‘INT’ shall be marked on the inner side of each quarter at the level of the third or fourth rib of forequarters and of the seventh or eighth rib of hindquarters;
the codfat must remain attached up to the time of takeover and must be removed before weighing;
the products delivered shall be sorted into consignments as defined in point 1 of this part.
Where carcases or quarters marked ‘INT’ are found outside the areas reserved for them, the Member State shall conduct an enquiry, take suitable measures and inform the Commission thereof.
At the request of a Member State, the Commission may grant a derogation for a limited period from the obligations covered by the first subparagraph. When making its decision, the Commission shall take account of current developments in plant and equipment, health and control requirements and the objective of gradual harmonisation in this field.
If boning cannot be completed on the day of takeover, seals shall be affixed by the intervention agencies to the refrigeration rooms where the products are stored and may only be broken by the same authorities when boning resumes.
They shall in particular lay down detailed conditions covering boning, specifying the method of preparation, trimming, packing, freezing and preservation of cuts with a view to their takeover by the intervention agency.
Such monitoring may be delegated to bodies which are wholly independent of the traders, slaughterers and storers in question. In such cases, the intervention agencies shall ensure that their officials conduct an unannounced inspection of boning of meat covered by each bid. During such inspections, random checks shall be carried out of cartons of cuts before and after freezing and the quantities used shall be compared with the quantities produced on the one hand and with the bones, fat and trimmings on the other hand. Such checks shall cover at least 5 % of cartons filled during the day with a particular cut and, where there are sufficient cartons, a minimum of five cartons per cut.
a comparison shall be made of the numbers of cuts and of cartons filled;
a form shall be completed showing separately the yields for boning of forequarters and of hindquarters.
Cuts may not be transported before they have been blast-frozen, except under the derogations provided for in Section I, point 1 of this part.
The intervention agencies shall ensure that all boneless beef bought in is stored separately and is easily identifiable by invitation to tender, cut and month of storage.
Cuts obtained shall be stored in cold stores located in the territory of the Member State exercising jurisdiction over the intervention agency.
Contracts as referred to in Section II of this part and payments made thereunder shall cover the operations and costs resulting from the application of this Regulation, and in particular:
the costs of any transport of bone-in products to the cutting plant after acceptance;
boning, trimming, packing and blast-freezing;
the storage, loading and carriage of frozen cuts and their takeover by the intervention agencies at the cold stores designated by them;
the costs of materials, in particular for packaging;
the value of any bones, fat and trimmings left at cutting plants by the intervention agencies.
Boning, trimming and packaging must be completed within 10 calendar days of slaughter. However, the Member States may set shorter time limits.
Blast-freezing shall be carried out immediately after packing, commencing in any event on the same day; the quantity of meat boned may not exceed the daily capacity of the blast-freezers.
The internal temperature of boned meat shall be reduced to or below - 7 oC within 36 hours during blast-freezing.
If at least 20 % of the cartons of a particular cut are found to be in breach, the whole day's production of that particular cut shall be rejected by the intervention agency and no payment shall be due. The boning plant shall pay the intervention agency an amount equal to the price shown in Part X of this Annex for the cuts that have been rejected.
If at least 20 % of the cartons of various cuts produced during the day are found to be in breach, the whole day's production shall be rejected by the intervention agency and no payment shall be due. The boning plant shall pay the intervention agency an amount equal to the price to be paid by the agency to the successful tenderer in accordance with Articles 19(2), 27, 37 and 39 for the original bone-in products bought in and which, after boning, have been rejected, that price being increased by 20 %.
Where the third subparagraph is applicable, the first and second subparagraphs shall not apply.
all products obtained after boning during the day for which non-compliance with the above provisions is established shall be rejected by the intervention agency and no payment shall be due,
the boning plant shall pay the intervention agency an amount equal to the price to be paid by the agency to the successful tenderer in accordance with Articles 19(2), 27, 37 and 39 for the original bone-in products bought in and which, after boning, have been rejected in accordance with point (a), that price being increased by 20 %.
BELGIQUE/BELGIË
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
БЪЛГАРИЯ
Tрупове, половинки трупове:
категория А, клас R2
категория А, клас R3
ČESKÁ REPUBLIKA
Jatečně upravená těla, půlky jatečně upravených těl:
Kategorie A, třída R2
Kategorie A, třída R3
DANMARK
Hele og halve kroppe:
Kategori A, klasse R2
Kategori A, klasse R3
DEUTSCHLAND
Ganze oder halbe Tierkörper:
Kategorie A, Klasse U2
Kategorie A, Klasse U3
Kategorie A, Klasse R2
Kategorie A, Klasse R3
EESTI
Rümbad, poolrümbad:
Kategooria A, klass R2
Kategooria A, klass R3
EIRE/IRELAND
Carcases, half-carcases:
Category C, class U3
Category C, class U4
Category C, class R3
Category C, class R4
Category C, class O3
ΕΛΛΑΔΑ
Ολόκληρα ή μισά σφάγια:
Κατηγορία A, κλάση R2
Κατηγορία A, κλάση R3
ESPAÑA
Canales o semicanales:
Categoría A, clase U2
Categoría A, clase U3
Categoría A, clase R2
Categoría A, clase R3
FRANCE
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
[F1HRVATSKA
Trupovi, polovice:
Kategorija A, klasa U2
Kategorija A, klasa U3
Kategorija A, klasa R2
Kategorija A, klasa R3]
ITALIA
Carcasse e mezzene:
Categoria A, classe U2
Categoria A, classe U3
Categoria A, classe R2
Categoria A, classe R3
ΚΥΠΡΟΣ
Ολόκληρα ή μισά σφάγια:
Κατηγορία A, κλάση R2
LATVIJA
Liemeņi, pusliemeņi:
A kategorija, R2 klase
A kategorija, R3 klase
LIETUVA
Skerdenos ir skerdenų pusės:
A kategorija, R2 klasė
A kategorija, R3 klasė
LUXEMBOURG
Carcasses, demi-carcasses:
Catégorie A, classe U2
Catégorie A, classe U3
Catégorie A, classe R2
Catégorie A, classe R3
MAGYARORSZÁG
Hasított test vagy hasított féltest:
A kategória, R2 osztály
A kategória, R3 osztály
MALTA
Karkassi u nofs karkassi:
Kategorija A, klassi R3
NEDERLAND
Hele dieren, halve dieren:
Categorie A, klasse R2
Categorie A, klasse R3
ÖSTERREICH
Ganze oder halbe Tierkörper:
Kategorie A, Klasse U2
Kategorie A, Klasse U3
Kategorie A, Klasse R2
Kategorie A, Klasse R3
POLSKA
Tusze, półtusze:
Kategoria A, klasa R2
Kategoria A, klasa R3
PORTUGAL
Carcaças ou meias-carcaças
Categoria A, classe U2
Categoria A, classe U3
Categoria A, classe R2
Categoria A, classe R3
ROMÂNIA
Carcase, jumătăți de carcase
categoria A, clasa R2
categoria A, clasa R3
SLOVENIJA
Trupi, polovice trupov:
Kategorija A, razred R2
Kategorija A, razred R3
SLOVENSKO
Jatočné telá, jatočné polovičky:
kategória A, akostná trieda R2
kategória A, akostná trieda R3
SUOMI/FINLAND
Ruhot, puoliruhot/Slaktkroppar, halva slaktkroppar:
Kategoria A, luokka R2/Kategori A, klass R2
Kategoria A, luokka R3/Kategori A, klass R3
SVERIGE
Slaktkroppar, halva slaktkroppar:
Kategori A, klass R2
Kategori A, klass R3
UNITED KINGDOM
Great Britain
Carcases, half-carcases:
Category C, class U3
Category C, class U4
Category C, class R3
Category C, class R4
Northern Ireland
Carcases, half-carcases:
Category C, class U3
Category C, class U4
Category C, class R3
Category C, class R4
Category C, class O3
Textual Amendments
F1 Inserted by Commission Regulation (EU) No 519/2013 of 21 February 2013 adapting certain regulations and decisions in the fields of free movement of goods, freedom of movement for persons, right of establishment and freedom to provide services, company law, competition policy, agriculture, food safety, veterinary and phytosanitary policy, fisheries, transport policy, energy, taxation, statistics, social policy and employment, environment, customs union, external relations, and foreign, security and defence policy, by reason of the accession of Croatia.
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 codfat 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;
half-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.
Coefficient n = (a/b)
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 21(1), applicable to the invitation to tender concerned.
Coefficient n’ = (a’/b’)
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 polyethylene before packing in cartons lined with polyethylene.
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 one centimetre at any point.
Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.
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 aitchbone.
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 one centimetre at any point.
Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.
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 one centimetre at any point.
Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.
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, silverskin up, and must not be folded.
These cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.
Cutting and boning: separate from the silverside/thick flank by a straight cut from a point approximately five centimetres from the posterior edge of the fifth sacral vertebra, passing approximately five centimetres from the anterior edge of the aitchbone, 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 one centimetre 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 polyethylene before packing in cartons lined with polyethylene.
Cutting and boning: separate from the rump by a straight cut between the ast lumbar and the first sacral vertebrae. Separate from the fore-rib (five bone) by a straight cut between the eleventh and tenth 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 one centimetre 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 polyethylene before packing in cartons lined with polyethylene.
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 thirteenth to the sixth 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 five centimetres 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 polyethylene 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 eleventh and tenth ribs and must include the sixth to tenth 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 one centimetre at any point. The cap must be left attached.
Wrapping and packing: these cuts must be individually wrapped in polyethylene before packing in cartons lined with polyethylene.
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 polyethylene before packing in cartons lined with polyethylene.
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 polyethylene before packing in cartons lined with polyethylene.
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 polyethylene and packed in a carton lined with polyethylene 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 polyethylene before packing in cartons lined with polyethylene.
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.
by means of the mark applied in accordance with Section I of Annex II to Regulation (EC) No 853/2004; and
by intervention agency labels bearing a serial number on both ends of the carton affixed in such a way that they are destroyed when the carton is opened.]
Textual Amendments
F2 Substituted by Commission Regulation (EU) No 549/2010 of 23 June 2010 amending and correcting Regulation (EU) No 1272/2009 laying down common detailed rules for the implementation of Council Regulation (EC) No 1234/2007 as regards buying-in and selling of agricultural products under public intervention.
(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 forequarter | 6 000 |
Intervention brisket, Intervention shank, Intervention shin | 5 000 |
Intervention flank | 4 000 |
During such checks, any products found not to be in compliance with the requirements as laid down in this Regulation shall be rejected and marked as such. Without prejudice to the application of penalties, the competent authorities shall, if need be, recover payments from the responsible parties.
Such checks shall be conducted by officials who do not receive instructions from the department which buys the meat.