Commission Delegated Regulation (EU) 2017/1182

of 20 April 2017

supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards the Union scales for the classification of beef, pig and sheep carcasses and as regards the reporting of market prices of certain categories of carcasses and live animals

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/20071, and in particular Article 19(6)(a) to (d), Article 223(1) and Article 223(2)(a) thereof,

Whereas:

(1)
Regulation (EU) No 1308/2013 has repealed and replaced Council Regulation (EC) No 1234/20072. Section 1 of Chapter I of Title I of Part II of Regulation (EU) No 1308/2013 contains rules on public intervention and aid for private storage, including the classification of beef, pig and sheep carcasses and the reporting of prices thereof and empowers the Commission to adopt delegated and implementing acts in that respect. In order to ensure the smooth functioning of the Union scales for the classification of beef, pig and sheep carcasses and to establish comparable market prices for carcasses and live animals in the new legal framework, certain rules should be adopted by means of such acts. The new rules should replace the implementing rules of Commission Regulations (EC) No 315/20023, (EC) No 1249/20084 and (EU) No 807/20135.
(2)
Article 10 of Regulation (EU) No 1308/2013 provides that Union scales for the classification of carcasses laid down in point A of Annex IV to that Regulation are to apply to bovine animals aged eight months or more. In order to ensure a uniform application, it is appropriate to allow Member States to make the application of the Union scale compulsory for carcasses of bovine as of a specific age determined on the basis of the identification and registration system provided for by Regulation (EC) No 1760/2000 of the European Parliament and of the Council6. That identification and registration system should also be used for the division of carcasses into categories as referred to in point A.II of Annex IV to Regulation (EU) No 1308/2013.
(3)

In order to reduce administrative burden, Member States should have the possibility to grant derogations from the general obligation to classify carcasses to small scale establishments. On the basis of experience gained with the application of the Union scale for classification, it is appropriate to provide for such derogations for slaughterhouses which slaughter, as an annual average per week, less than 150 bovine animals aged eight months or more or less than 500 pigs. Nevertheless, Member States may determine lower limits depending on their national conditions, especially in order to ensure the representativeness of price reporting.

(4)

As certain slaughterhouses fatten, in their own establishments, bovine animals aged eight months or more and pigs, there is no market price to be recorded for the carcasses of such animals. Therefore, the application of the compulsory Union classification scales is unnecessary in these cases. It is therefore appropriate to allow the Member States having this practice to derogate from the rules on compulsory carcass classifications as regards these carcasses. This derogation should be also allowed for the classification of carcasses of local pig breeds with a particular anatomical body composition or particular modes of marketing when they make the homogeneous and standardised classification of carcasses impossible.

(5)

In order to take account of the specificities of establishments and seasonal sheep slaughtering, it is appropriate to enable the Member States applying the sheep carcass classification provided for in Article 10 of Regulation (EU) No 1308/2013 to exempt from this classification some slaughterhouses on the basis of objective and non-discriminatory criteria.

(6)

In order to ensure the uniform classification of the carcasses of bovine animals aged eight months or more and of sheep in the Union, it is necessary to make more precise the definitions of the classes of conformation and fat cover, carcass weight and colour of meat referred to in points A.III and C.III of Annex IV to Regulation (EU) No 1308/2013. However, other criteria may be used for the carcasses of lambs of less than 13 kg weight.

(7)

Point A.III of Annex IV to Regulation (EU) No 1308/2013 provides for a conformation class S for carcasses obtained from bovine of the double muscled carcass type. Given that this exceptional conformation class is marketed only in some Member States, it is appropriate to provide that Member States have the option not to make use of the conformation class S.

(8)

As the lean meat percentage of pig carcasses has increased steadily, the majority of pig carcasses are classified only in two classes. It is therefore necessary to allow Member States to further subdivide into subclasses the pig carcass classification classes laid down in point B.II of Annex IV to Regulation (EU) No 1308/2013, in order to ensure the differentiation of pig carcasses.

(9)

Taking into account the market requirements for the determination of the commercial value of the pig carcass, assessment criteria in addition to weight and the estimated lean-meat content should also be authorised.

(10)

In order to ensure the comparable market prices, point A.IV of Annex IV to Regulation (EU) No 1308/2013 sets out a standard carcass presentation. To reflect certain market demands in respect of carcass presentation, it is necessary to provide that Member States may apply a presentation of carcasses different from the one laid down in point A.IV of Annex IV to Regulation (EU) No 1308/2013 by application of corrective factors, for the purpose of establishing market prices.

(11)

In order to take into account the traditional practices of some Member States relating to the removal of external fat, it is appropriate to allow those Member States to continue to make use of such practices, providing certain requirements are fulfilled.

(12)

In order to ensure the accurate application of the Union classification scales and to improve market transparency, the conditions and practical methods for classification, weighing and marking of carcasses of bovine animals aged eight months or more and of pigs and of sheep, should be specified.

(13)

In the case of a technical breakdown of the automated grading method, it is appropriate to provide for certain derogations, in particular concerning the time limit for classifying and weighing carcasses.

(14)

The marking of carcasses should be carried out at the time of classification. Member States may decide not to mark the carcasses where official record keeping provides for the link between the carcasses and the classification results, in particular when carcasses are processed into cuts immediately after the carcass classification, which makes the marking of carcasses unnecessary.

(15)

In order to ensure the accuracy and reliability of the classification of carcasses of bovine animals aged eight months or more, of pigs and of sheep, that classification should be carried out by qualified classifiers having the necessary licence or approval or by using an authorised grading method.

(16)

With a view to authorising grading methods to direct assessment of the conformation and fat cover of carcasses of bovine animals aged eight months or more and of sheep, as well as of the lean meat percentage of carcasses of pigs, grading methods may be introduced when they are based on statistically proven methods. The authorisation of grading methods should be subject to compliance with certain conditions and requirements.

(17)

Provisions should be made for the possibility to modify, after a licence was granted, the technical specifications of the automated grading methods for the classification of carcasses of bovine animals aged eight months or more and of sheep, with a view to ensure the accuracy of those specifications.

(18)

The value of a pig carcass is determined in particular by its lean meat percentage in relation to its weight. The lean meat percentage is assessed by a grading method that should consist of an automated, semi-automated or manual grading technique and an assessment formula. The assessment formula should be made by measuring certain anatomical parts of the carcass by means of authorised and statistically proven methods. In order to ensure that the statistically proven methods are applied on an objective basis, it is necessary to inform the experts of Member States by means of protocols on the authorisation test and consult with these experts on the results of the test. While various methods can be applied for the assessment of the lean meat percentage of a pig carcass, it is necessary to ensure that the choice of the method does not affect the estimated lean meat percentage.

(19)

With a view to monitoring the comparable market prices of carcasses and live animals, it is necessary to provide that the price recording should refer to a well-defined marketing stage. It is necessary to determine the types of animals to which the price reporting relates.

(20)
The market prices of the different types of animals should be reported to the Commission in accordance with Commission Implementing Regulation (EU) 2017/11847, which should serve as the basis for the determination of weighted average prices at Union level.
(21)

If a Member State has defined regions for the purpose of this Regulation, the regional prices determined should be taken into account in the national price calculation. In cases where any supplementary payments are made to suppliers of animals, establishments or persons that are obliged to report prices should be obliged to inform the competent authority about the supplementary payment in order to correct the national average price.

(22)

In order to ensure market monitoring and to compare price developments with certain reference prices laid down in Regulation (EU) No 1308/2013, it is necessary to calculate average Union prices for certain carcasses and live animals on the basis of certain information submitted by the Member States annually.

(23)
With a view to monitoring the reporting of carcass prices of bovine animals aged eight months or more and pigs, and calculating the weighting coefficients per categories, Member States should be obliged to notify the Commission periodically of certain information in accordance with Commission Implementing Regulation (EU) 2017/11858 except for those notifications that are necessary for the organisation of on-the-spot inspections or that serve a basis for having a complete overview of the meat market.
(24)

For the sake of clarity and legal certainty, Regulations (EC) No 315/2002, (EC) No 1249/2008 and (EU) No 807/2013 should be repealed.

(25)

In view of the need to allow Member States to adapt to the new legal framework, this Regulation should apply 12 months after its entry into force,

HAS ADOPTED THIS REGULATION:

CHAPTER IF1... SCALES FOR THE CLASSIFICATION OF CARCASSES

F2Article A1Definitions

(1.

For the purposes of this Regulation, the following definitions shall apply:

(a)

‘constituent nation’ means England, Wales, Scotland or Northern Ireland, as the case may be;

(b)

‘relevant authority’ means:

(i)

in relation to England, the Secretary of State;

(ii)

in relation to Wales, the Welsh Ministers;

(iii)

in relation to Scotland, the Scottish Ministers;

(iv)

in relation to Northern Ireland, the Department of Agriculture, Environment and Rural Affairs.

(2.

For the purposes of this Regulation, ‘appropriate authority’ means:

(a)

in relation to England, the Secretary of State;

(b)

in relation to Wales, the Welsh Ministers;

(c)

in relation to Scotland, the Scottish Ministers;

(d)

in relation to Northern Ireland, the Department of Agriculture, Environment and Rural Affairs.

(3.

But the appropriate authority is the Secretary of State:

(a)

in relation to Scotland, if consent is given by the Scottish Ministers;

(b)

in relation to Northern Ireland, if consent is given by the Department of Agriculture, Environment and Rural Affairs.

Article 1Identification of age and categories of bovine animals

The age of the bovine animals for the determination of the categories as referred to in point A.II of Annex IV to Regulation (EU) No 1308/2013 shall be verified on the basis of the information available in the bovine animal identification and registration system established in F3the United Kingdom in accordance with Title I of Regulation (EC) No 1760/2000.

Article 2Derogations from the compulsory classification of carcasses

1.

F4Nothing in this Regulation prevents the appropriate authorities from deciding that the requirements on classification of carcasses of bovine animals and of pigs, laid down in points A.V and B.II of Annex IV to Regulation (EU) No 1308/2013, respectively, shall not be compulsory for slaughterhouses which slaughter:

(a)

less than 150 bovine animals aged eight months or more per week as an annual average;

(b)

less than 500 pigs per week as an annual average.

F5Nothing in this Regulation prevents the appropriate authorities from determining a lower limit, in particular to ensure the representativeness of price recording as referred to in Article 8(2) of Implementing Regulation (EU) 2017/1184.

2.

F6Nothing in this Regulation prevents the appropriate authorities from deciding that the requirements on classification of carcasses of bovine animals and pigs shall not be compulsory:

(a)

for carcasses of bovines and pigs owned by the slaughterhouse if no commercial transaction in purchasing these animals takes place;

(b)

for carcasses of pigs of clearly defined local breeds or with particular modes of marketing if their anatomical body composition makes the homogeneous and standardised classification of carcasses impossible.

3.

F7Nothing in this Regulation prevents the appropriate authorities that apply classification of sheep carcasses pursuant to the second paragraph of Article 10 of Regulation (EU) No 1308/2013 F8from deciding, based on objective and non-discriminatory criteria, that the requirements on classification of sheep carcasses shall not be compulsory for certain slaughterhouses.

F94.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Article 3Additional provisions regarding the classes of conformation, fat cover and carcass weight for bovine animals and sheep

1.

Additional provisions regarding the definitions of the classes of conformation and fat cover for carcasses of bovine animals aged eight months or more and sheep referred to in points A.III and C.III of Annex IV to Regulation (EU) No 1308/2013 are laid down in Annexes I and II to this Regulation.

2.

Additional provisions regarding the classification of lambs of less than 13 kg carcass weight are laid down in Annex III to this Regulation.

Article 4Conformation class S

F10Nothing in this Regulation prevents the appropriate authorities from deciding not to apply the conformation class S for beef carcasses referred to in point A.III of Annex IV to Regulation (EU) No 1308/2013 taking into account the particular characteristics of their bovine livestock.

Article 5Classification of pig carcasses

F11Nothing in this Regulation prevents the appropriate authorities from further subdividing into subclasses the pig carcass classification classes laid down in point B.II of Annex IV to Regulation (EU) No 1308/2013.

F12Nothing in this Regulation prevents the appropriate authorities from authorising further assessment criteria, in addition to weight and estimated lean meat percentage referred to in point B.II of Annex IV to Regulation (EU) No 1308/2013, to determine the commercial value of the pig carcasses.

Article 6Additional requirements on carcass presentation for the purpose of establishing comparable market prices

1.

Without prejudice to points A.IV, B.III and C.IV of Annex IV to Regulation (EU) No 1308/2013, no fat, muscle or other tissue may be removed from the carcass before weighing, classifying and marking, except for cases when veterinary requirements are applied.

2.

Carcasses of bovine animals aged less than eight months shall be presented in accordance with point A.IV of Annex IV to Regulation (EU) No 1308/2013 and without:

(a)

thin skirt;

(b)

thick skirt.

3.

Carcasses of bovine animals aged eight months or more shall be presented without:

(a)

kidneys;

(b)

kidney fat;

(c)

pelvic fat;

(d)

thin skirt;

(e)

thick skirt;

(f)

the tail;

(g)

the spinal cord;

(h)

cod fat;

(i)

fat on the inside of topside;

(j)

jugular vein and the adjacent fat.

4.

F13Nothing in this Regulation prevents the appropriate authorities, for the application of the second paragraph of point A.V of Annex IV to Regulation (EU) No 1308/2013 and by way of derogation from paragraph 1 of this Article, F14from allowing the removal of external fat before weighing, classifying and marking of the carcass provided that such removal allows a more objective judgement of the conformation and the fat cover is not influenced. F15The appropriate authorities shall ensure that this practice is regulated by F16... legislation and shall involve exclusively the partial removal of external fat:

(a)

from the haunch, the sirloin and the middle ribs;

(b)

from the point end of brisket and the outer ano-genital area;

(c)

from the topside.

Article 7Classification and weighing

1.

The classification referred to in points A.II, A.III, B.II, C.II and C.III of Annex IV to Regulation (EU) No 1308/2013 shall be carried out in the slaughterhouse at the time of determining the warm weight of the carcass.

2.

The F17appropriate authority may authorise classification before weighing in accordance with Article 11 of this Regulation if certain grading methods applied in the territory of a F18constituent nation require this.

3.

The carcasses shall be weighed as soon as possible after slaughter and not later than:

(a)

60 minutes after the animal has been stuck, as regards bovine animals and sheep;

(b)

45 minutes after the animal has been stuck, as regards pigs.

4.

In the case of pigs, if in a given slaughterhouse, the 45-minute time period between the sticking and the weighing of the carcasses cannot generally be observed, the competent authority F19... may allow that the deduction of 2 % as referred to in Article 14(3):

(a)

shall be reduced by 0,1 per cent units for every additional quarter of an hour or part thereof that has elapsed when the period between sticking and weighing exceeds the 45 minutes;

(b)

can be increased by certain per cent units established by the F20appropriate authority when the period between sticking and weighing is shorter than 45 minutes. In this case the deduction shall be justified on the basis of scientific data.

5.

In cases where beef or sheep automated grading methods referred to in Article 10 fail to classify carcasses, classification of these carcasses shall take place on the day of slaughter or, if the required period between sticking and weighing has expired on the day after the slaughter, classification shall take place as soon as possible on that day.

Article 8Marking of carcasses

1.

The marking of carcasses shall be carried out at the time of classification.

2.

The marking shall be performed by means of a stamp or a label indicating at least:

(a)

for beef and sheep, the category, the class of conformation and fat cover referred to in points A.II, A.III, C.II and C.III of Annex IV to Regulation (EU) No 1308/2013 respectively;

(b)

for pigs, the class of the carcass or the percentage of estimated lean meat as laid down in point B.II of Annex IV to Regulation (EU) No 1308/2013.

3.

The marking shall be located on the surface of at least:

(a)

each quarter of beef carcass;

(b)

each carcass or half carcass of sheep;

(c)

each half carcass of pigs.

Stamp markings shall be located on the outside surface of the carcass. Labels may be located on the outside or inside surface of the carcass.

4.

Stamp markings shall be clearly legible and performed by using an indelible, non-toxic and heat resistant ink.

5.

Labels shall be clearly legible, tamper-proof and firmly attached to the carcasses.

6.

F21Nothing in this Regulation prevents the appropriate authorities from laying down that carcasses may not be marked in the following cases:

(a)

an official record is drawn up and comprises for each carcass at least:

  1. (i)

    individual identification of the carcass by any unalterable means,

  2. (ii)

    warm weight of the carcass, and

  3. (iii)

    result of the classification;

(b)

all the carcasses are cut, as a continuous operation, in a cutting plant approved in accordance with Regulation (EC) No 853/2004 of the European Parliament and of the Council9 and attached to the slaughterhouse.

7.

F22Nothing in this Regulation prevents the appropriate authorities from laying down F23... provisions on additional requirements on marking.

Article 9Methods for classification of beef, pig and sheep carcasses

F24The relevant authorities shall ensure that beef, pig and sheep carcass classification is carried out:

  1. (a)

    by qualified classifiers who have obtained a licence for visual classification of carcasses. The licence may be replaced by an approval granted by the F25appropriate authority where such approval corresponds to recognition of a qualification; or

  2. (b)

    by using authorised grading methods that may consist of automated or semi-automated or manual grading techniques as provided for in Articles 10 and 11. F24The relevant authorities shall ensure that the grading techniques are operated by qualified personnel

Article 10Authorisation of automated grading methods for beef and sheep carcasses

1.

F26The appropriate authorities may grant a licence authorising beef and sheep automated grading methods that consist of an automated grading technique (apparatus) and an equation (formula) for application in F27the relevant constituent nation or a part thereof.

2.

Authorisation shall be subject to meeting the conditions and minimum requirements for an authorisation test laid down in Part A of Annex IV.

F283.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4.

F29The appropriate authority shall designate an independent body which shall analyse the results of the authorisation test. F30...

5.

Where a licence is granted authorising beef or sheep automated grading methods based on an authorisation test during which more than one carcass presentation was used, the differences between those carcass presentations shall not lead to differences in the classification results.

F316.

The appropriate authority may authorise beef and sheep automated grading methods without organising an authorisation test, provided that the same grading methods were authorised before exit day for application in a member State on the basis of an authorisation test where the sample of carcasses is sufficiently representative for the bovine or sheep population in the constituent nation concerned.

7.

Modifications of the technical specifications of an authorised beef or sheep automated grading method shall be approved by the competent authorities subject to proof that such modifications result in a level of accuracy that at least fulfils the minimum requirements for an authorisation test.

F32...

Article 11Authorisation of grading methods for pig carcasses

1.

A grading method as referred to in point B.IV of Annex IV to Regulation (EU) No 1308/2013 shall consist of an automated, semi-automated or manual grading technique (apparatus) and an equation (formula) to estimate the lean meat percentage of a pig carcass.

2.

Authorisation shall be subject to meeting the conditions and minimum requirements for an authorisation test in accordance with Part A of Annex V to this Regulation.

F333.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F334.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5.

The application of grading methods shall correspond in all particulars to the description given in the F34... decision authorising them.

F356.

The appropriate authority may authorise a grading method without an authorisation test, provided that the same grading method was authorised before exit day for application in a member State on the basis of an authorisation test where the sample of carcasses is sufficiently representative of the pig population in the constituent nation concerned.

Article 12Additional provisions on classification by automated grading techniques

1.

Slaughterhouses operating classification by using automated grading techniques as laid down in Articles 10(1) and 11(1) shall:

(a)

as regards beef carcasses, identify the category of the carcass by using the system for the identification and registration of bovine animals established pursuant to Article 1;

(b)

keep daily control reports on the functioning of the automated grading methods, including any shortcomings encountered and actions taken where necessary.

2.

Classification by automated grading techniques shall be valid only if:

(a)

the carcass presentation is identical to the presentation used during the authorisation test; or

(b)

it is demonstrated, to the satisfaction of the competent authorities F36..., that using a different carcass presentation has no effect on the classification result by the automated grading methods.

CHAPTER IIREPORTING OF MARKET PRICES FOR CARCASSES AND LIVE ANIMALS

Article 13General provisions on reporting of market prices

For the purpose of establishing market prices of certain categories of animals, market prices shall be reported in accordance with Article F3714 of Implementing Regulation (EU) 2017/1184 for:

  1. (a)

    carcasses of:

    1. (i)

      bovine animals aged eight months or more,

    2. (ii)

      pigs,

    3. (iii)

      bovine animals aged less than eight months,

    4. (iv)

      sheep aged less than 12 months;

  2. (b)

    live animals of:

    1. (i)

      male calves aged between eight days and four weeks,

    2. (ii)

      store cattle,

    3. (iii)

      piglets of approximately 25 kg in live weight.

Article 14Reporting of market prices for carcasses of bovine animals aged eight months or more and of pigs

1.

The market price reported shall be the price at the slaughterhouse gate expressing the value of the carcass, net of value added tax, according to the documents issued to the supplier by:

(a)

the slaughterhouse; or

(b)

the natural or legal person who sent the animal for slaughter to the slaughterhouse.

2.

The price referred to in paragraph 1 shall be expressed per 100 kg of carcass presented in accordance with Article 6 weighed on the hook at the slaughterhouse.

3.

The carcass weight to be taken into account for reporting the market price shall be the cold weight which shall correspond to the warm weight as referred to in Article 7(1) less 2 %.

4.

The prices for classified carcasses reported by the slaughterhouse or the natural or legal person who sent the animal for slaughter to the slaughterhouse shall be either the average price per class or the prices of carcasses per each class. In that case if prices of carcasses per each class are reported, the competent authority shall calculate the average price per class.

Article 15Reporting of market prices for carcasses of bovine animals aged less than eight months and of sheep aged less than 12 months

1.

As regards carcasses of bovine animals aged less than eight months and of sheep aged less than 12 months, the market price reported shall be the F38price paid at the slaughterhouse gate expressing the value of the carcass, net of value added tax F39...

2.

The market price referred to in paragraph 1 shall be expressed per 100 kg of carcass presented in accordance with Article 6 weighed on the hook at the slaughterhouse.

3.

For carcasses of bovine animals aged less than eight months the weight to be taken into account for reporting the market price shall be the cold weight which shall correspond to the warm weight as referred to in Article 7(1) less 2 %.

4.

For carcasses of sheep aged less than 12 months the weight to be taken into account for reporting the market price shall be the cold weight which shall correspond to the warm weight of the carcass corrected to take account of weight loss on chilling.

Article 16Reporting of market prices for live animals

1.

For the purposes of reporting market prices, live animals listed in Article 13(b) shall be classified in the following different types:

(a)

as regards male calves aged between eight days and four weeks:

  1. (i)

    ‘dairy type male rearing calf’ for male rearing calf from dairy breed,

  2. (ii)

    ‘beef type male rearing calf’ for male rearing calf from a meat breed, dual purpose breed or born of a cross with a meat breed;

(b)

as regards store cattle:

  1. (i)

    ‘young store cattle’ for male and female bovine animals aged six months or more but less than 12 months, bought after weaning to be fattened,

  2. (ii)

    ‘yearling male store cattle’ for male bovine animals aged 12 months or more but less than 24 months, bought to be fattened,

  3. (iii)

    ‘yearling female store cattle’ for female bovine animals aged 12 months or more but less than 24 months, bought to be fattened;

(c)

as regards pigs: ‘piglets’ for pigs weighing on average approximately 25 kg in live weight, bought to be fattened.

F402.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Article 17Additional provisions for reporting of market prices for carcasses and live animals

1.

F41The appropriate authority shall determine average regional prices for each class and quality of carcasses as well as for each type and quality of live animals as referred to in Articles 14, 15 and 16 of this Regulation, respectively.

2.

Where supplementary payments are made by the slaughterhouse or natural or legal person required to report prices to suppliers of carcasses or live animals, F42the appropriate authorities may take into account the amount of such payments and the period to which it relates. If F43the appropriate authority decides to take into consideration the supplementary payments made to suppliers of carcasses or live animals, the slaughterhouse or the natural or legal person required to report prices shall notify the competent authority of the amount of any supplementary payments each time such payment is made.

CHAPTER IIICALCULATION OF AVERAGE F44UNITED KINGDOM PRICE

SECTION IAverage F45United Kingdom price for carcasses

Article 18Average F46United Kingdom price for beef

1.

For a given category specified in point A.II of Annex IV to Regulation (EU) No 1308/2013:

(a)

the average F47United Kingdom price for each of the conformation and fat cover classes listed in Article 7 of Implementing Regulation (EU) 2017/1184 shall be the F48... average of the F49... market prices recorded for the class. F50...

(b)

the average F51United Kingdom price for each conformation class shall be the weighted average of the average F51United Kingdom prices for the fat cover classes which constitute that conformation class. Weighting shall be based on the proportion of slaughterings of each fat cover class to total slaughterings of that conformation class in the F51United Kingdom;

(c)

the average F52United Kingdom price shall be the weighted average of the average F52United Kingdom prices referred to in point (a). Weighting shall be based on the proportion of the quantities slaughtered in each class referred to in point (a) to total F52United Kingdom slaughterings in the category.

2.

The average F53United Kingdom price for all categories together shall be the weighted average of the average prices referred to in paragraph 1(c). Weighting shall be based on the proportion of each category to total slaughterings of bovine animals aged eight months or more in the F53United Kingdom.

Article 19Average F54United Kingdom price for pigs

The average F54United Kingdom price of each class listed in Article 9 of Implementing Regulation (EU) 2017/1184 shall be the F55... average of the F56... market prices recorded for the class. F57...

Article 20Average F58United Kingdom price for bovine animals aged less than eight months

The average F58United Kingdom price of bovine animals slaughtered at the age of less than eight months shall be the average of the prices recorded for those bovines as referred to in Article 10 of Implementing Regulation (EU) 2017/1184 F59....

Article 21Average F60United Kingdom price for sheep aged less than 12 months

The average F60United Kingdom price of sheep aged less than 12 months shall be the average of the prices recorded for different weight categories as referred to in Article 11 of Implementing Regulation (EU) 2017/1184 F61....

SECTION IIAverage F62United Kingdom price for live animals

Article 22Average F63United Kingdom price for male calves aged between eight days and four weeks

1.

The average F63United Kingdom price, per head, of male calves aged between eight days and four weeks shall be the average of the prices recorded for dairy type male rearing calves and beef type male rearing calves in accordance with Article 12 of Implementing Regulation (EU) 2017/1184.

F642.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Article 23Average F65United Kingdom price for store cattle

1.

The average F65United Kingdom price, per kilogram of live weight, of store cattle shall be the average of the prices recorded for young store cattle, yearling male store cattle and yearling female store cattle in accordance with Article 12 of Implementing Regulation (EU) 2017/1184.

F662.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Article 24Average F67United Kingdom price for piglets

The average F67United Kingdom price of piglets of approximately 25 kg in live weight shall be the average of the prices recorded for piglets in accordance with Article 12 of Implementing Regulation (EU) 2017/1184. F68...

F69CHAPTER IV

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

CHAPTER VFINAL PROVISIONS

Article 26Repeals

Regulations (EC) No 315/2002, (EC) No 1249/2008 and (EU) No 807/2013 are repealed.

References to the repealed Regulations (EC) No 315/2002, (EC) No 1249/2008 and (EU) No 807/2013 shall be construed as references to this Regulation and to Implementing Regulation (EU) 2017/1184 and shall be read in accordance with the correlation table in Annex VI to this Regulation.

Article 27Entry into force and application

This Regulation shall enter into force on the seventh day following that of its publication in the Official Journal of the European Union.

This Regulation shall apply from 11 July 2018.

F70...

Done at Brussels, 20 April 2017.

For the Commission

The President

Jean-Claude Juncker

ANNEX IAdditional provisions on the classes of conformation and fat cover of carcasses of beef referred to in Article 3(1)

1.CONFORMATION

Development of carcass profiles, and in particular the essential parts (round, back, shoulder)

Conformation class

Additional provisions

S

Superior

Round: very highly rounded double-muscled visibly separated seams

Topside spreads very markedly over the symphysis (symphisis pelvis)

Back: very wide and very thick, up to the shoulder

Rump very rounded

Shoulder: very highly rounded

E

Excellent

Round: very rounded

Topside spreads markedly over the symphysis (symphisis pelvis)

Back: wide and very thick, up to the shoulder

Rump very rounded

Shoulder: very rounded

U

Very good

Round: rounded

Topside spreads over the symphysis (symphisis pelvis)

Back: wide and thick, up to the shoulder

Rump rounded

Shoulder: rounded

R

Good

Round: well-developed

Topside and rump are slightly rounded

Back: still thick but less wide at the shoulder

Shoulder: fairly well-developed

O

Fair

Round: average development to lacking development

Back: average thickness to lacking thickness

Rump: straight profile

Shoulder: average development to almost flat

P

Poor

Round: poorly developed

Back: narrow with bones visible

Shoulder: flat with bones visible

2.DEGREE OF FAT COVER

Amount of fat on the outside of the carcass and in the thoracic cavity

Class of fat cover

Additional provisions

1

Low

No fat within the thoracic cavity

2

Slight

Within the thoracic cavity the muscle is clearly visible between the ribs

3

Average

Within the thoracic cavity the muscle is still visible between the ribs

4

High

The seams of fat on the round are prominent. Within the thoracic cavity the muscle between the ribs may be infiltrated with fat

5

Very high

The round is almost completely covered with fat, so that the seams of fat are no longer clearly visible. Within the thoracic cavity the muscle between the ribs is infiltrated with fat

ANNEX IIAdditional provisions on the classes of conformation and fat cover of sheep carcasses referred to in Article 3(1)

1.CONFORMATION

Development of carcass profiles, and, in particular the essential parts (hindquarter, back, shoulder).

Conformation class

Additional provisions

S

Superior

Hindquarter: double muscled. Profiles extremely convex

Back: extremely convex, extremely wide, extremely thick

Shoulder: extremely convex and extremely thick

E

Excellent

Hindquarter: very thick. Profiles very convex

Back: very convex, very wide and very thick to the shoulder

Shoulder: very convex and very thick

U

Very good

Hindquarter: thick. Profiles convex

Back: wide and thick to the shoulder

Shoulder: thick and convex

R

Good

Hindquarter: profiles mainly straight

Back: thick but less wide to the shoulder

Shoulder: good development, but less thick

O

Fair

Hindquarter: profiles tending to slightly concave

Back: lacking width and thickness

Shoulder: tending to narrow. Lacking thickness

P

Poor

Hindquarter: profiles concave to very concave

Back: narrow and concave with bones apparent

Shoulder: narrow, flat and bones apparent

2.DEGREE OF FAT COVER

Amount of fat on the external and of the internal parts of the carcass.

Class of fat cover

Additional provisions11

1.

Low

External

Traces of or no fat visible

Internal

Abdominal

Traces of or no fat visible on kidneys

Thoracic

Traces of or no fat visible between ribs

2.

Slight

External

A slight layer of fat covers part of the carcass but may be less evident on the limbs

Internal

Abdominal

Traces of fat or slight layer of fat envelops part of the kidneys

Thoracic

Muscle clearly visible between ribs

3.

Average

External

A light layer of fat covering most or all of the carcass. Slightly thickened fat zones of the base of the tail

Internal

Abdominal

Light layer of fat envelops part or all of the kidneys

Thoracic

Muscle still visible between ribs

4.

High

External

A thick layer of fat covering most of all of the carcass but may be thinner on limbs and thickening on shoulders

Internal

Abdominal

Kidney is enveloped in fat

Thoracic

Muscle between ribs may be infiltrated with fat. Fat deposits may be visible on the ribs

5.

Very high

External

Very thick fat cover

Patches of fat sometimes visible

Internal

Abdominal

Kidneys enveloped in thick layer of fat

Thoracic

Muscle between ribs infiltrated with fat. Fat deposits visible on ribs.

11

The additional provisions for the abdominal cavity do not apply for the purposes of Annex III.

ANNEX IIIClassification scale for carcasses of lambs of less than 13 kg carcass weight referred to in Article 3(2)

Category

A

B

C

Weight

≤ 7 kg

7,1 — 10 kg

10,1 — 13 kg

Quality

1st

2nd

1st

2nd

1st

2nd

Meat colour12

clear pink

other colour or other fat level

clear pink or pink

other colour or other fat level

clear pink or pink

other colour or other fat level

Class of fat cover13

(2) (3)

(2) (3)

(2) (3)

12

Determined on the flank of the rectus abdominis by reference to a standardised colour chart.

13

As defined in point C.III of Annex IV to Regulation (EU) No 1308/2013.

ANNEX IVAuthorisation of automated grading methods for beef and sheep carcasses referred to in Article 10

PART A Conditions and minimum requirements for authorisation

1.The F71appropriate authority shall organise an authorisation test for a jury composed of at least five licensed experts in classification of carcasses of bovine or sheep animals. F72... F72... The jury shall comprise an uneven number of experts. F72...

The members of the jury shall work in an independent and anonymous way.

The F71appropriate authority shall nominate a coordinator of the authorisation test who shall:

  1. (a)

    not be part of the jury;

  2. (b)

    have satisfactory technical knowledge and be fully independent;

  3. (c)

    monitor the independent and anonymous functioning of the members of the jury;

  4. (d)

    collect the classification results of the members of the jury and those obtained by using the automated grading methods;

  5. (e)

    ensure that, during the entire duration of the authorisation test, the classification results obtained by using the automated grading methods shall not be available to any of the members of the jury and vice versa nor to any other interested party;

  6. (f)

    validate the classifications for each carcass and may decide, for objective reasons to be specified, to reject carcasses from the sample to be used for the analysis.

2.For the authorisation test:

  1. (a)

    each of the classes of conformation and of fat cover shall be subdivided into three subclasses;

  2. (b)

    a sample of at minimum 600 validated carcasses shall be required;

  3. (c)

    the percentage of failures shall be no more than 5 % of the carcasses that are fit for classification by using automated grading methods.

3.For each validated carcass, the median of the results of the members of the jury shall be considered as the correct grade of that carcass.

To estimate the performance of the automated grading method, the results of the automated grading method shall, for each validated carcass, be compared to the median of the results of the jury. The resulting accuracy of the grading by automated grading methods is established by using a system of points that are attributed as follows:

Conformation

Fat cover

No error

10

10

Error of one unit (i.e. one subclass up or down)

6

9

Error of two units (i.e. two subclasses up or down)

– 9

0

Error of three units (i.e. three subclasses up or down)

– 27

– 13

Error of more than three units (i.e. more than three subclasses up or down)

– 48

– 30

With a view to authorisation, the automated grading methods should achieve at least 60 % of the maximum number of points for both conformation and fat cover.

In addition, the classification by using the automated grading methods must be within the following limits:

Conformation

Fat cover

Bias

± 0,30

± 0,60

Slope of the regression line

1 ± 0,15

1 ± 0,30

Where during an authorisation test more than one carcass presentation is used, the differences between those carcass presentations shall not lead to differences in the classification results.

F73PART BInformation to be provided to the Commission by Member States as regards the organisation of an authorisation test

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F74PART CInformation to be provided to the Commission by Member States as regards the results of an authorisation test

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ANNEX VAuthorisation of grading methods for pig carcasses referred to in Article 11

PART A

1.CONDITIONS AND MINIMUM REQUIREMENT FOR AUTHORISATION

The authorisation test shall consist of:

  1. (a)

    The selection of a representative sample of pig carcasses to be involved in a dissection trial.

    • The representative sample shall reflect the pig population concerned and shall consist of at least 120 carcasses.

  2. (b)

    The recording of measurements (predictor variables) on the representative sample of pig carcasses.

    • The measurements used to estimate the lean meat percentage are recorded in one or more slaughterhouses using the grading technique(s) to be authorised.

  3. (c)

    A dissection trial for the assessment of the reference lean meat percentage of the pig carcasses as described in point 2 of Part A.

    • The trial involves the dissection of the sample of pig carcasses into meat, fat and bone. The lean meat content of a pig carcass shall be the relationship between the total weight of the red striated muscles provided that they are separable by knife, and the weight of the carcass. The total weight of the red striated muscles is obtained either

      1. (i)

        by total dissection of the carcass as laid down in point 2.2 of Part A; or

      2. (ii)

        by partial dissection of the carcass as laid down in point 2.3 of Part A; or

      3. (iii)

        by a combination of total or partial dissection with a national quick method based on accepted statistical methods.

      The total dissection referred to in point (i) may also be replaced by assessing the lean meat percentage with a computer tomography (CT) apparatus on the condition that satisfactory comparative dissection results are provided.

      If a combination with a national quick method is used as referred to in point (iii), the number of carcasses for total or partial dissection may be reduced to 50 if the F75appropriate authority can demonstrate that the precision is at least equal to that obtained using standard statistical methods on 120 carcasses.

  4. (d)

    The calculation of an equation (formula) for the grading method to be authorised.

    • An equation shall be derived to estimate the lean meat percentage of the representative sample of carcasses from the predictor variables measured on those carcasses.

    • The lean meat percentage of each carcass involved in the dissection trial shall be estimated from this formula.

  5. (e)

    The standard statistical analysis for the assessment of the result of the dissection trial.

    • The lean meat percentage estimated by the grading method concerned shall be compared to the reference lean meat percentage obtained from the dissection trial.

  6. (f)

    The introduction or amendment of an equation for the grading method for the prediction of the lean meat percentage of a pig carcass.

    • The equation shall be integrated into the grading technique after the application of the grading methods are authorised by the F76appropriate authority.

Grading methods shall be authorised only if the root mean squared error of prediction (RMSEP), computed by a full cross-validation technique or by a test set validation on a representative sample of at least 60 carcasses, is less than 2,5. In addition, any outliers shall be included in the calculation of RMSEP.

Where, during an authorisation test, more than one carcass presentation is used, the differences between those carcass presentations shall not lead to differences in the classification results.

2.PROCEDURE FOR THE DISSECTION TRIAL TO PREDICT THE REFERENCE LEAN MEAT PERCENTAGE OF A PIG CARCASS

2.1.

The prediction of the reference lean meat percentage is based on the total dissection of a left half carcass in accordance with the reference method as laid down in point (c) of Part 1.

2.2.Where total dissection is carried out, the reference lean meat percentage (YTD) is calculated as follows:

YTD=100×weight of lean meatcarcass weightmath

The weight of the lean meat shall be calculated by subtracting the total weight of the non-lean elements from the total carcass weight before dissection. The feet and the head, except the cheek, are not dissected.

2.3.Where partial dissection is carried out, the prediction of the reference lean meat percentage (YPD) is based on the dissection of the four major cuts (shoulder, loin, ham and belly) plus the weight of the tenderloin. The partial dissection lean meat percentage is calculated as follows:

YPD=100×weight of tender loin+weight of lean meat in the shoulder, loin, ham and bellyweight of tender loin+weight of the shoulder, loin, ham and belly before dissectionmath

The weight of the lean in the four major cuts (shoulder, loin, ham and belly) shall be calculated by subtracting the total weight of the non-lean elements of the four cuts from the total weight of the cuts before dissection.

The bias between total and partial dissection is corrected based on a subsample with total dissection.

2.4.

The lean meat percentage can be predicted by an analytical procedure based on scanning the left half carcass with a CT. If this CT procedure is not calibrated to the total dissection of carcasses, a potential bias to total dissection is corrected based on a subsample that is totally dissected according to the reference method. Only that part of the left half carcass containing lean meat as defined by the total dissection method needs to be scanned i.e. the feet and the head, except the cheek, need not be scanned.

2.5.The bias correction required for partial dissection or for a CT procedure is based on a representative subsample that includes all combinations of the sample with respect to the stratification factors such as breed, gender or fatness used to select the overall sample. At least 10 carcasses are selected for bias correction.

If the slaughter pig population to be sampled has the same characteristics as the population for which partial dissection or a CT procedure has been previously bias corrected, no additional total dissection is required.

If a CT procedure is described and is traceable by measurements to total dissection or another, bias-corrected CT procedure, no additional total dissection is required.

F77PART BInformation to be provided to the Commission and other Member States by the Member State concerned by means of protocols for the authorisation test

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ANNEX VICorrelation table

1.Regulation (EC) No 1249/2008

Regulation (EC) No 1249/2008

This Regulation

Implementing Regulation (EU) 2017/1184

Article 2(4)

Article 1

Article 3

Article 3(1)

Article 4

Article 4

Article 5

Article 2(1)

Article 6(1)

Article 7(1)

Article 6(2), first paragraph

Article 7(3)(a)

Article 6(2), second paragraph

Article 7(5)

Article 6(3)

Article 8(2)(a)

Article 6(3), second and third paragraph

Article 8(3)(a)

Article 6(3), second paragraph

Article 8(4)

Article 6(4)(c)

Article 8(4)

Article 6(4)(d)

Article 8(5)

Article 6(7)

Article 8(6)(b)

Article 7

Article 1

Article 8

Article 9

Article 9

Article 10

Article 10

Article 12

Article 11(1)

Article 2(2)

Article 11(2), first paragraph

Article 2(1) and Article 3(2)(a)

Article 11(2), second paragraph

Article 3(2)(c)(i)

Article 11(2), third paragraph

Article 25(5)

Article 11(3)

Article 3(3)

Article 11(4)

Article 2(3)

Article 12

Article 4

Article 13(1)

Article 14(1) and (2)

Article 13(2)

Article 14(3)

Article 13(3)

Article 6(3)

Article 13(4)

Article 6(4)

Article 13(5), first paragraph

Article 5(1)

Article 13(5), second paragraph

Article 5(2)

Article 14(1)

Article 7

Article 14(2)

Article 6

Article 15

Article 8

Article 16(1), first paragraph

Article 14

Article 16(1), second paragraph

Article 13(1), first paragraph

Article 16(2)

Article 14(4)

Article 16(3)

Article 17(2)

Article 16(4), second paragraph

Article 17(1)

Article 16(5)

Article 13(2), first and second paragraph

Article 16(7)(a)

Article 13(2), third paragraph

Article 18

Article 18

Article 19

Article 25(1) and (2)

Article 20(2)(a)

Article 2(1)(b)

Article 20(2)(b)

Article 2(2)(a)

Article 21(1), first paragraph

Article 7(1)

Article 21(1), second paragraph

Article 7(2)

Article 21(2)

Article 5, second paragraph

Article 21(3), first paragraph

Article 8(1) and Article 8(2)(b)

Article 21(3), second paragraph

Article 8(4)

Article 21(3) fourth paragraph

Article 8(3)(c)

Article 21(4)

Article 8(6)(a)

Article 21(5)

Article 6(1)

Article 22(2), first paragraph

Article 7(3)(b)

Article 22(2), second paragraph

Article 14(3)

Article 22(2), third paragraph

Article 7(4)(a)

Article 23(4)

Article 11(3)

Article 23(5)

Article 11(5)

Article 24(2), first paragraph

Article 2(1) and Article 3(2)(b)

Article 24(2), second paragraph

Article 3(2)(c)(ii)

Article 24(4)

Article 2(3)

Article 25(2)

Article 9

Article 26(1)

Article 14(1)

Article 26(2)

Article 14(2) and (3)

Article 26(3)

Articles 19 and 25

Article 27(3)

Article 25(3)

Article 28

Article 3(2)

Article 29

Article 3(1)

Article 30(2)

Article 7(3)(a)

Article 30(3), first paragraph

Article 8(2)(a) and (3)(b)

Article 30(3), second paragraph

Article 8(4)

Article 30(4)

Article 8(5)

Article 31

Article 9

Article 33(1)

Article 15(1), first paragraph

Article 33(2)

Article 15(4)

Article 35

Article 21

Article 38

Articles 16, 17 and 18

2.Regulation (EC) No 315/2002

Regulation (EC) No 315/2002

This Regulation

Implementing Regulation (EU) 2017/1184

Article 2

Article 15(1)(b)

3.Regulation (EU) No 807/2013

Regulation (EU) No 807/2013

This Regulation

Implementing Regulation (EU) 2017/1184

Article 1(1)

Article 22

Article 1(2), first paragraph

Article 22

Article 1(2), second paragraph

Article 16(2)

Article 1(3)

Article 16(1)(a)

Article 2(1)

Article 23

Article 2(2), first paragraph

Article 12

Article 2(2), second paragraph

Article 16(2)

Article 2(3)

Article 16(1)(b)

Article 3(1)

Article 20

Article 3(2), first paragraph

Article 10

Article 3(2), second paragraph

Article 15(1)

Article 3(3)(a) to (d)

Article 6(2)

Article 3(3), second paragraph

Article 5(1)

Article 3(4)

Article 15(3)

Article 4(1)

Article 13(1)