SCHEDULE 1European provisions: bovine carcases
PART 1
(1) Regulations containing European provision | (2) Subject matter |
|---|---|
Council Regulation: | |
Annex V, point A(II), and Articles 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), and 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) | Requirements 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 Scottish Ministers |
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 2
(1) Regulation containing European provision | (2) 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 |
SCHEDULE 2European provisions: pig carcases
(1) Regulations containing European provision | (2) 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 M1 | Requirement to present carcases in a manner specified in these provisions |
Annex V, point B(IV), sub-paragraph 1, and 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) and (2) and Annex IV | Requirements concerning assessment of lean-meat content of carcases |
SCHEDULE 3Records: bovine carcases
1
The results of the classification.
2
The approval number of the slaughterhouse.
3
The kill or slaughter number of the animal from which the carcase was obtained, as allocated by the operator.
4
The date of slaughter.
5
The weight of the carcase.
6
The dressing specification used.
7
A record that the prescribed communication has been effected.
8
The name, signature and classification licence serial number of the person who carried out the classification.
SCHEDULE 4Records: pig carcases
1
The results of the classification.
2
The approval number of the slaughterhouse.
3
The kill or slaughter number of the animal from which the carcase was obtained, as allocated by the operator.
4
The date of slaughter.
5
The warm weight of the carcase, together with a note of—
a
any adjustment made for the cold carcase weight, and
b
any coefficient applied.
6
The lean meat percentage of the carcase.
7
An indication as to whether the tongue, flare fat, kidneys and diaphragm were attached or removed.
8
The name and signature of the person who carried out the classification.
SCHEDULE 5Revocations
Instruments revoked | References |
|---|---|
The Pig Carcase (Grading) Regulations 1994 | S.I. 1994/2155 |
The Pig Carcase (Grading) Amendment (Scotland) Regulations 2004 | S.S.I. 2004/279 |
The Beef Carcase (Classification) (Scotland) Regulations 2004 | S.S.I. 2004/280 |
The Beef Carcase (Classification) (Scotland) Amendment Regulations 2006 | S.S.I. 2006/118 |
The Pig Carcase (Grading) (Amendment) (Scotland) Regulations 2006 | S.S.I. 2006/451 |
O.J. No. L 116, 22.4.2004, p.32 to which there are amendments not relevant to these Regulations.