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The Beef and Pig Carcase Classification Regulations (Northern Ireland) 2010
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- 2010 No. 231
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Changes over time for: The Beef and Pig Carcase Classification Regulations (Northern Ireland) 2010 (Schedules only)
Version Superseded: 21/03/2014
Alternative versions:
- 06/08/2010- Amendment
- 06/08/2010
Point in time - 21/03/2014- Amendment
- 10/01/2019- Amendment
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Point in time view as at 06/08/2010.
Changes to legislation:
There are currently no known outstanding effects for the The Beef and Pig Carcase Classification Regulations (Northern Ireland) 2010.
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Regulation 2
SCHEDULE 1N.I.European provisions: bovine carcases
PART 1N.I.
Commencement Information
I1Sch. 1 Pt. 1 in operation at 6.8.2010, see reg. 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 2N.I.
Commencement Information
I2Sch. 1 Pt. 2 in operation at 6.8.2010, see reg. 1
| (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 2N.I.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 3N.I.Records: bovine carcases
1. The results of the classification.N.I.
Commencement Information
I4Sch. 3 para. 1 in operation at 6.8.2010, see reg. 1
2. The approval number of the slaughterhouse.N.I.
Commencement Information
I5Sch. 3 para. 2 in operation at 6.8.2010, see reg. 1
3. The kill or slaughter number of the animal from which the carcase was obtained, as allocated by the operator.N.I.
Commencement Information
I6Sch. 3 para. 3 in operation at 6.8.2010, see reg. 1
4. The date of slaughter.N.I.
Commencement Information
I7Sch. 3 para. 4 in operation at 6.8.2010, see reg. 1
5. The weight of the carcase.N.I.
Commencement Information
I8Sch. 3 para. 5 in operation at 6.8.2010, see reg. 1
6. The dressing specification used.N.I.
Commencement Information
I9Sch. 3 para. 6 in operation at 6.8.2010, see reg. 1
7. A record that the prescribed communication has been effected.N.I.
Commencement Information
I10Sch. 3 para. 7 in operation at 6.8.2010, see reg. 1
8. The name, signature and classification licence serial number of the person who carried out the classification.N.I.
Commencement Information
I11Sch. 3 para. 8 in operation at 6.8.2010, see reg. 1
Regulation 16
SCHEDULE 4N.I.Records: pig carcases
1. The results of the classification.N.I.
Commencement Information
I12Sch. 4 para. 1 in operation at 6.8.2010, see reg. 1
2. The approval number of the slaughterhouse.N.I.
Commencement Information
I13Sch. 4 para. 2 in operation at 6.8.2010, see reg. 1
3. The kill or slaughter number of the animal from which the carcase was obtained, as allocated by the operator.N.I.
Commencement Information
I14Sch. 4 para. 3 in operation at 6.8.2010, see reg. 1
4. The date of slaughter.N.I.
Commencement Information
I15Sch. 4 para. 4 in operation at 6.8.2010, see reg. 1
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.
Commencement Information
I16Sch. 4 para. 5 in operation at 6.8.2010, see reg. 1
6. The lean meat percentage of the carcase.N.I.
Commencement Information
I17Sch. 4 para. 6 in operation at 6.8.2010, see reg. 1
7. An indication as to whether the tongue, flare fat, kidneys and diaphragm were attached or removed.N.I.
Commencement Information
I18Sch. 4 para. 7 in operation at 6.8.2010, see reg. 1
8. The name and signature of the person who carried out the classification.N.I.
Commencement Information
I19Sch. 4 para. 8 in operation at 6.8.2010, see reg. 1
(1)
O.J. No. L 116, 22.4.2004, p. 32, to which there are amendments not relevant to these Regulations
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