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
(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.
(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.
(a) thin skirt; (b) thick skirt.
(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.
(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.
(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.
(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 Member State concerned 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.
(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.
(a) each quarter of beef carcass; (b) each carcass or half carcass of sheep; (c) each half carcass of pigs.
(a) an official record is drawn up and comprises for each carcass at least: (i) individual identification of the carcass by any unalterable means, (ii) warm weight of the carcass, and (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 Council Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (OJ L 139, 30.4.2004, p. 55 ).
(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 Member State where such approval corresponds to recognition of a qualification; or (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. Member States shall ensure that the grading techniques are operated by qualified personnel
(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.
(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 of the Member State concerned, that using a different carcass presentation has no effect on the classification result by the automated grading methods.
(a) carcasses of: (i) bovine animals aged eight months or more, (ii) pigs, (iii) bovine animals aged less than eight months, (iv) sheep aged less than 12 months;
(b) live animals of: (i) male calves aged between eight days and four weeks, (ii) store cattle, (iii) piglets of approximately 25 kg in live weight.
(a) the slaughterhouse; or (b) the natural or legal person who sent the animal for slaughter to the slaughterhouse.
(a) the relative proportion of: (i) the different qualities of carcasses of bovine animals aged less than eight months, as defined by the Member State, or (ii) the different weight categories of carcasses of sheep aged less than 12 months, as defined by the Member State; and
(b) the relative importance of each market.
(a) as regards male calves aged between eight days and four weeks: (i) "dairy type male rearing calf" for male rearing calf from dairy breed, (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: (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, (ii) "yearling male store cattle" for male bovine animals aged 12 months or more but less than 24 months, bought to be fattened, (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.
(a) the average Union price for each of the conformation and fat cover classes listed in Article 7 of Implementing Regulation (EU) 2017/1184 shall be the weighted average of the national market prices recorded for the class. Weighting shall be based on the proportion of quantities of that class slaughtered in each Member State to total Union slaughterings of that class; (b) the average Union price for each conformation class shall be the weighted average of the average Union 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 Union; (c) the average Union price shall be the weighted average of the average Union 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 Union slaughterings in the category.
(a) as regards dairy type male rearing calves, the number of dairy cows; (b) as regards beef type male rearing calves, the number of cows.
(a) as regards young store cattle, the number of bovine animals aged not over one year and not for slaughter; (b) as regards yearling male store cattle, the number of male bovine animals aged over one year but under two years; (c) as regards yearling female store cattle, the number of female bovine animals aged over one year but under two years and which have not yet calved.
(a) in the case of bovine animals, the total number for each category, conformation and fat cover classes; (b) in the case of pigs, the total number for each carcass class; (c) in the case of sheep, the total number for each weight categories.
(a) slaughterhouses which record prices, in accordance with Article 8 of Implementing Regulation (EU) 2017/1184 indicating the throughput of bovine animals aged eight months or more for each slaughterhouse, expressed in numbers, in the previous calendar year; (b) natural or legal persons who record prices, in accordance with Article 8 of Implementing Regulation (EU) 2017/1184 indicating the number of bovine animals aged eight months or more, sent for slaughter by them in the previous calendar year.
(a) market prices in Member States for products imported from third countries; (b) prices ruling on the representative markets in third countries.
| Conformation class | Additional provisions | |
|---|---|---|
| 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 | ||
| 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 | ||
| Round: rounded | Topside spreads over the symphysis (symphisis pelvis) | |
| Back: wide and thick, up to the shoulder | Rump rounded | |
| Shoulder: rounded | ||
| Round: well-developed | Topside and rump are slightly rounded | |
| Back: still thick but less wide at the shoulder | ||
| Shoulder: fairly well-developed | ||
| Round: average development to lacking development | ||
| Back: average thickness to lacking thickness | Rump: straight profile | |
| Shoulder: average development to almost flat | ||
| Round: poorly developed | ||
| Back: narrow with bones visible | ||
| Shoulder: flat with bones visible | ||
| Class of fat cover | Additional provisions |
|---|---|
| No fat within the thoracic cavity | |
| Within the thoracic cavity the muscle is clearly visible between the ribs | |
| Within the thoracic cavity the muscle is still visible between the ribs | |
| The seams of fat on the round are prominent. Within the thoracic cavity the muscle between the ribs may be infiltrated with fat | |
| 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 |
| Conformation class | Additional provisions |
|---|---|
| Class of fat cover | Additional provisions | ||
|---|---|---|---|
| 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 | ||
| 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 | ||
| 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 | ||
| 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 | ||
| External | |||
| Internal | Abdominal | Kidneys enveloped in thick layer of fat | |
| Thoracic | Muscle between ribs infiltrated with fat. Fat deposits visible on ribs. | ||
| Category | A | B | C | |||
|---|---|---|---|---|---|---|
| Weight | ≤ 7 kg | 7,1 — 10 kg | 10,1 — 13 kg | |||
| Quality | 1st | 2nd | 1st | 2nd | 1st | 2nd |
| Meat colour | 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 cover | (2) (3) | (2) (3) | (2) (3) | |||
(a) not be part of the jury; (b) have satisfactory technical knowledge and be fully independent; (c) monitor the independent and anonymous functioning of the members of the jury; (d) collect the classification results of the members of the jury and those obtained by using the automated grading methods; (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; (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.
(a) each of the classes of conformation and of fat cover shall be subdivided into three subclasses; (b) a sample of at minimum 600 validated carcasses shall be required; (c) the percentage of failures shall be no more than 5 % of the carcasses that are fit for classification by using automated grading methods.
| 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 |
| Conformation | Fat cover | |
|---|---|---|
| Bias | ± 0,30 | ± 0,60 |
| Slope of the regression line | 1 ± 0,15 | 1 ± 0,30 |
(a) The dates on which the authorisation test shall take place; (b) a detailed description of the carcasses of bovine animals aged eight months or more classified in the Member State concerned or a part thereof; (c) the statistical methods used for selecting the sample of carcasses that shall be representative, in terms of category, classes of conformation and of fat cover, of bovine animals aged eight months or more and sheep slaughtered in the Member State concerned or a part thereof; (d) the name and address of the slaughterhouse(s) where the authorisation test shall take place, an explanation of the organisation and performance of the processing line(s), including the speed per hour; (e) the carcass presentation(s) that shall be used during the authorisation test; (f) a description of the automated grading technique and its technical functions, in particular the security concept of the apparatus against any type of manipulation; (g) the licensed experts nominated by the Member State concerned to take part in the authorisation test as members of the jury; (h) the coordinator of the authorisation test, proving his satisfactory technical knowledge and full independence; (i) the name and address of the independent body designated by the Member State concerned that shall analyse the results of the authorisation test.
(a) A summary of the classification results signed by the members of the jury and by the coordinator during the authorisation test; (b) a report of the coordinator on the organisation of the authorisation test in view of the conditions and minimum requirements set out in Part A; (c) a quantitative analysis, according to a methodology to be agreed upon by the Commission, of the results of the authorisation test indicating the classification results of each expert classifier and those obtained by using the automated grading methods. The data used for the analysis must be provided in an electronic format to be agreed upon by the Commission; (d) the accuracy of the automated grading methods established in accordance with the provisions in point 3 of Part A.
(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.
(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.
(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 (i) by total dissection of the carcass as laid down in point 2.2 of Part A; or (ii) by partial dissection of the carcass as laid down in point 2.3 of Part A; or (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 Member State can demonstrate that the precision is at least equal to that obtained using standard statistical methods on 120 carcasses.
(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.
(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.
(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 Commission.
(a) the trial period and time schedule for the whole authorisation procedure, (b) the number and location of the slaughterhouses, (c) the description of the pig population concerned by the assessment method, (d) the indication of the chosen dissection method (total or partial), (e) where use is made of a computer tomography apparatus as referred to in Part 1 of Part A to this annex a description of the procedure, (f) a presentation of the statistical methods used in relation to the sampling method chosen, (g) the description of the national quick method, if applied, (h) the exact presentation of the carcasses to be used.
(a) a presentation of the statistical methods used in relation to the sampling method chosen, (b) the equation which will be introduced or which has been amended, (c) a numerical and a graphic description of the results, (d) a description of the apparatus(es) concerned, (e) the weight limit of the pigs for which the new method may be used and any other limitation in relation to the practical use of the method, (f) the data used for the analysis must be provided in an electronic format.
| 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 |
| Regulation (EC) No 315/2002 | This Regulation | Implementing Regulation (EU) 2017/1184 |
|---|---|---|
| Article 2 | Article 15(1)(b) |
| 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) |