The Beef and Pig Carcase Classification (Scotland) Regulations 2010

Regulations 2(1) and 19(4)

SCHEDULE 1 S European provisions: bovine carcases

PART 1 S

(1) Regulations containing European provision	(2) Subject matter
Council Regulation:
[F1 Annex IV], 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
[F1 Annex IV], 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
[F1 Annex IV], point A(IV)	Requirement to present carcases in the specified manner
[F1 Annex IV], 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

Textual Amendments

F1 Words in sch. 1 Pt. 1 substituted (1.1.2014) by The Single Common Market Organisation (Consequential Amendments) Regulations 2013 (S.I. 2013/3235), regs. 1, 20(3)

PART 2 S

(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

Regulation 2(1)

SCHEDULE 2 S European provisions: pig carcases

(1) Regulations containing European provision	(2) Subject matter
Council Regulation:
[F2 Annex IV], point B(II)	Requirement to classify carcases into one of the specified classes
[F2 Annex IV], 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
[F2 Annex IV], 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

Textual Amendments

F2 Words in sch. 2 substituted (1.1.2014) by The Single Common Market Organisation (Consequential Amendments) Regulations 2013 (S.I. 2013/3235), regs. 1, 20(4)

Marginal Citations

M1 O.J. No. L 116, 22.4.2004, p.32 to which there are amendments not relevant to these Regulations.

Regulation 12(1)

SCHEDULE 3 S Records: bovine carcases

1.  The results of the classification. S

2.  The approval number of the slaughterhouse. S

3.  The kill or slaughter number of the animal from which the carcase was obtained, as allocated by the operator. S

4.  The date of slaughter. S

5.  The weight of the carcase. S

6.  The dressing specification used. S

7.  A record that the prescribed communication has been effected. S

8.  The name, signature and classification licence serial number of the person who carried out the classification. S

Regulation 16(1)

SCHEDULE 4 S Records: pig carcases

1.  The results of the classification. S

2.  The approval number of the slaughterhouse. S

3.  The kill or slaughter number of the animal from which the carcase was obtained, as allocated by the operator. S

4.  The date of slaughter. S

5.  The warm weight of the carcase, together with a note of— S

(a) any adjustment made for the cold carcase weight, and

(b) any coefficient applied.

6.  The lean meat percentage of the carcase. S

7.  An indication as to whether the tongue, flare fat, kidneys and diaphragm were attached or removed. S

8.  The name and signature of the person who carried out the classification. S

Regulation 29

SCHEDULE 5 S Revocations

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