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The Carcase Classification and Price Reporting (Wales) Regulations 2018

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Regulation 2

SCHEDULE 1W [F1[F2ASSIMILATED] PROVISIONS: BOVINE CARCASES ]

(1) Regulation containing [F3assimilated] provision(2) Provision(3) Subject matter
Regulation (EU) 2013Article 10 and Annex IV, point A(II), together with Article 1 of the Commission Delegated Regulation (read with the Cattle Identification (Wales) Regulations 2007 M1)Requirement to indicate the category of carcase as specified in these provisions
Article 10 and Annex IV, point A(III), together with Article 3(1) of, and Annex 1 to, the Commission Delegated RegulationRequirement to indicate, in relation to a carcase, the class of conformation and fat cover as specified in these provisions
Article 10 and Annex IV, point A(IV)Requirement to present carcases in the specified manner
Article 10 and Annex IV, point A(V), first sub-paragraphRequirement for approved slaughterhouses to classify and identify carcases in accordance with the [F4 United Kingdom] scale
Commission Delegated RegulationArticle 6(1)Prohibition on removing fat, muscle or other tissue before weighing, grading and marking
Article 6(3)Requirement to present carcase in specified manner, for the purpose of establishing market prices
Article 7(1)Requirement as to the place and time of classification
Article 7(3)(a)Requirements as to the time of classification and weighing
Article 7(5)Requirement as to time of classification in cases where automated graded method fails to classify carcase
Article 8(1), 8(2)(a), Article 8(3)(a) read with the second paragraph of that Article, Article 8(4)Requirements as to the marking of carcases to indicate the category and class of conformation and fat cover
Article 8(5)Requirements in relation to labelling of a carcase
Article 10(7)Prohibition on modifications of the technical specifications of authorised automatic grading methods without approval of the Welsh Ministers
Article 12Requirements as to classification by automated grading techniques
Article 14(1), (2) and (3)Requirement concerning the weighing of the carcase for the reporting of market prices
Article 14(4)Requirements as to reporting of prices per class
Article 17(2) in its application to supplementary payments for carcasesRequirements as to notification of any supplementary payments
Commission Implementing RegulationArticle 1Requirements as to the prescribed communication
Sub-paragraphs one and three of Article 5(1) and the AnnexRequirements as to the adjustments to the weight of the carcase
Article 7Requirement as to classes for recording of market prices for beef carcases
Article 8(1), (3) and (4)Requirement as to recording of market prices

Textual Amendments

Marginal Citations

M1S.I. 2007/842 (W. 74). The Cattle Identification (Wales) Regulations 2007 establish a bovine animal identification and registration system in Wales, as specified in Article 1 of Regulation (EU) 2013.

Regulations 2, 15 and 27

SCHEDULE 2W [F5[F6ASSIMILATED] PROVISIONS: PIG CARCASES ]

PART 1W

(1) Regulation containing [F7assimilated] provision(2) Provision(3) Subject matter
Regulation (EU) 2013Article 10 and Annex IV, point B(II)Requirement to classify carcases into one of the specified classes
Article 10 and 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 M2Requirement to present carcases in the specified manner
Article 10 and Annex IV, point B(IV), sub-paragraph 1, together with Article 1 of, and Annex I to, Commission Decision 2004/370/EC authorising methods for grading pig carcases in the United KingdomRequirement to grade carcases by [F8authorised methods ]
Commission Delegated RegulationArticle 6(1)Prohibition on removing fat, muscle or other tissue before weighing, grading and marking
Article 7(1)Requirement as to the place and time of classification
Article 7(3)(b) and 7(4)(a)Requirements as to weighing of carcase and weight adjustments
Article 12Requirements as to classification by automated grading techniques
Article 14(1), (2) and (3)Requirement concerning the weighing of the carcase for the reporting of market prices
Article 14(4)Requirements as to reporting of prices per class
Article 17(2) in its application to supplementary payments for carcasesRequirements as to notification of any supplementary payments
Point 2 of Part A of Annex VRequirements as to assessment of lean meat content of carcases
Commission Implementing RegulationArticle 1Requirements as to the prescribed communication
Article 9Requirements as to classes and weights for recording of market prices for pig carcases
Article 10Recording of market prices

Textual Amendments

Marginal Citations

M2OJ No L 116, 22.4.2004, p. 32, as last amended by Commission Decision 2006/374/EC (OJ No L 142, 30.5.2006, p. 34).

PART 2W

(1) Regulation containing [F9assimilated] provision(2) Provision(3) Subject matter
Commission Delegated RegulationArticle 8(1), 8(2)(b), Article 8(3)(c) read with the second paragraph of that Article and Article 8(4)Requirements as to marking or labelling of carcases
Article 8(5)Requirements in relation to labelling of a carcase

Regulation 11

SCHEDULE 3WRecords: bovine carcases

1.  The results of the classification.W

2.  The approval number of the slaughterhouse.W

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

4.  The date of slaughter.W

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

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

(b)any co-efficient applied.

6.  The dressing specification used.W

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

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

Regulation 16

SCHEDULE 4WRecords: pig carcases

1.  The results of the classification.W

2.  The approval number of the slaughterhouse.W

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

4.  The date of slaughter.W

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

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

(b)any coefficient applied.

6.  The lean meat percentage of the carcase.W

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

8.  A record that the prescribed communication has been effected.W

9.  The name and signature of the person who carried out the classification.W

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