ANNEX IIIU.K. BEEF
PART IU.K. Conditions and controls for taking over
1.Products delivered shall be taken over subject to verification by the paying agency that they comply with the requirements laid down in Part I of Annex III to Delegated Regulation (EU) 2016/1238. In particular, a systematic check of the presentation, classification, weight and labelling of each carcass, half-carcass and quarter delivered shall be undertaken.U.K.
2.The failure to comply with the requirements laid down in Part I of Annex III to Delegated Regulation (EU) 2016/1238 shall result in rejection. Products rejected shall not be presented again for acceptance.U.K.
3.The outcome of the checks described in point 1 shall be systematically recorded by the paying agency.U.K.
PART IIU.K. Conversion coefficients
| Conformation class/fat cover | Coefficient |
|---|---|
| U2 | 1,058 |
| U3 | 1,044 |
| U4 | 1,015 |
| R2 | 1,015 |
| R3 | 1,000 |
| R4 | 0,971 |
| O2 | 0,956 |
| O3 | 0,942 |
| O4 | 0,914 |
PART IIIU.K. Deboning
I. General conditions governing deboning U.K.
1.Deboning may only be carried out in cutting plants approved and operating in accordance with the requirements of Regulation (EC) No 853/2004 of the European Parliament and of the Council(1).U.K.
2.For the purposes of this Regulation ‘deboning operations’ means the physical operations for beef/veal as referred to in Annex II to Delegated Regulation (EU) No 906/2014.U.K.
3.Boned cuts must meet the requirements laid down in Part IV of this Annex.U.K.
II. Contracts and specifications U.K.
1.Deboning shall be carried out under contract on terms laid down by the paying agencies, in accordance with their specifications and in compliance with the requirements of this Regulation.U.K.
2.The specifications of the paying agencies shall lay down the requirements to be met by cutting plants, shall specify the plant and equipment required and shall lay down detailed conditions covering deboning operations.U.K.
They shall in particular lay down detailed conditions specifying the method of preparation, trimming, packing, freezing and preservation of cuts with a view to their takeover by the paying agency.
III. Control and monitoring of deboning operations U.K.
The paying agencies shall take all the necessary measures to ensure that deboning operations are carried out in compliance with the requirements of this Regulation and with the contracts and specifications described in Section II of this Part.
In particular, the paying agencies shall put in place a system to ensure the continuous monitoring and verification of all deboning operations. The outcome of such monitoring and verification shall be recorded.
IV. Storage of cuts U.K.
Cuts shall be stored in cold stores located in the territory of the Member State exercising jurisdiction over the paying agency.
V. Costs of deboning operations U.K.
Contracts as referred to in Section II of this Part and payments made thereunder shall cover the costs of deboning operations as referred to in point 2 of Section I of this Part.
VI. Time limits for deboning operations U.K.
Deboning, trimming, weighing, packaging and rapid freezing must be completed within 10 calendar days of slaughter. However, the paying agency may set shorter time limits.
VII. Checks and rejection of products U.K.
1.When as a result of the checks provided for in Section III of this Part, products are found not to be in compliance with the requirements as laid down in this Regulation and with the contracts and specifications described in Section II of this Part they shall be rejected.U.K.
2.Without prejudice to the application of penalties, the paying agencies shall recover payments from the responsible parties for an amount equal to the price shown in Part V of this Annex for the cuts that have been rejected.U.K.
PART IVU.K. Specifications for intervention deboning
1.HINDQUARTER CUTSU.K.
1.1.Description of cutsU.K.
1.1.1.Intervention shank (code INT 11)U.K.
Cutting and deboning: 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 before packing in cartons.
1.1.2.Intervention thick flank (code INT 12)U.K.
Cutting and deboning: 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.
1.1.3.Intervention topside (code INT 13)U.K.
Cutting and deboning: 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.
1.1.4.Intervention silverside (code INT 14)U.K.
Cutting and deboning: 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.
1.1.5.Intervention fillet (code INT 15)U.K.
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.
1.1.6.Intervention rump (code INT 16)U.K.
Cutting and deboning: 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.
1.1.7.Intervention striploin (code INT 17)U.K.
Cutting and deboning: 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 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 deboning. The tendon must be removed. The external fat cover must not exceed one centimetre at any point.
1.1.8.Intervention flank (code INT 18)U.K.
Cutting and deboning: 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 %.
1.1.9.Intervention fore-rib (five bone) (code INT 19)U.K.
Cutting and deboning: 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.
2.FOREQUARTER CUTSU.K.
2.1.Description of cutsU.K.
2.1.1.Intervention shin (code INT 21)U.K.
Cutting and deboning: 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.
Shins must not be packed with shanks.
2.1.2.Intervention shoulder (code INT 22)U.K.
Cutting and deboning: 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 %.
2.1.3.Intervention brisket (code INT 23)U.K.
Cutting and deboning: 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 %.
2.1.4.Intervention forequarter (code INT 24)U.K.
Cutting and deboning: 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 %.
PART VU.K. Individual prices of rejected intervention cuts
| (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 |
Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (OJ L 139, 30.4.2004, p. 55).