# C_2010158EN.01001201.xml

| 18.6.2010 | EN | Official Journal of the European Union | C 158/12 |
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18.6.2010

EN

Official Journal of the European Union

C 158/12

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Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2010/C 158/09

This publication confers the right to object to the amendment application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objections must reach the Commission within six months from the date of this publication.

1

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

Amendment application in accordance with Article 9

Amendment application in accordance with Article 9

‘WELSH BEEF’

‘WELSH BEEF’

EC No: UK-PGI-0105-0057-16.04.2007

EC No: UK-PGI-0105-0057-16.04.2007

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Heading in the specification affected by the amendment:

Heading in the specification affected by the amendment:

| — |  | Name of product |
| --- | --- | --- |
| — | | Description |
| — |  | Geographical area |
| — | | Proof of origin |
| — | | Method of production |
| — | | Link |
| — | | Labelling |
| — |  | National requirements |
| — |  | Other |

—



Name of product

—

Image

Description

—



Geographical area

—

Image

Proof of origin

—

Image

Method of production

—

Image

Link

—

Image

Labelling

—



National requirements

—



Other

2.   Type of amendment(s):

Type of amendment(s):

| — | | Amendment to single document or summary sheet |
| --- | --- | --- |
| — |  | Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet have been published |
| — |  | Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006) |
| — |  | Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) |

—

Image

Amendment to single document or summary sheet

—



Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet have been published

—



Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006)

—



Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendment(s):

Amendment(s):

Hybu Cig Cymru — Meat Promotion Wales (HCC) is the industry-led organisation responsible for the development, promotion and marketing of Welsh red meat. In July 2004, at the request of the Welsh Assembly Government, HCC accepted the role of guardian of the ‘Welsh Beef’ PGI designation.

HCC consulted with industry representatives regarding the ‘Welsh Beef’ PGI to determine views on the adequacy of the current PGI, including its value, limitations and future potential. Views were sought on the best mechanism to maximise value of Welsh meat and how best to use the PGI’s in this context. It was agreed that there was a need for the PGI to reflect the current situation in the Welsh industry and that the amendments would enhance the monitoring and control of the PGI in the future.

Proposed Amendments

3.1.   Description of Product:

Description of Product:

| Amendment | Explanation |
| --- | --- |
| Insertion of ‘prime cattle (cattle that have not bred)’ | To ensure only prime cattle qualify for Welsh Beef PGI |
| Removal of ‘bred’ | To reduce confusion about the meaning of the word ‘bred’ |
| Insertion of target carcass classification and conformation for Welsh beef | To further define Welsh Beef PGI by highlighting the standards beef products must meet |
| Insertion of:

  ‘Historically the traditional cattle breeds of Wales were predominately the Welsh Black and Hereford. These breeds remain at the foundation of the Welsh beef industry today. Welsh beef is derived from the traditional breeds of Wales and these breeds crossed with each other or with any other recognised breed’ | To emphasise that Welsh Beef PGI is derived from the traditional breeds of Wales |
| Insertion of:

  ‘Cattle are slaughtered and processed in HCC verification scheme approved abattoirs/processors to ensure the PGI Welsh beef brand and integrity is protected’ | To ensure the Welsh Beef PGI brand and integrity is protected through adequate control and monitoring |

Amendment

Explanation

Insertion of ‘prime cattle (cattle that have not bred)’

To ensure only prime cattle qualify for Welsh Beef PGI

Removal of ‘bred’

To reduce confusion about the meaning of the word ‘bred’

Insertion of target carcass classification and conformation for Welsh beef

To further define Welsh Beef PGI by highlighting the standards beef products must meet

Insertion of:

‘Historically the traditional cattle breeds of Wales were predominately the Welsh Black and Hereford. These breeds remain at the foundation of the Welsh beef industry today. Welsh beef is derived from the traditional breeds of Wales and these breeds crossed with each other or with any other recognised breed’

To emphasise that Welsh Beef PGI is derived from the traditional breeds of Wales

Insertion of:

‘Cattle are slaughtered and processed in HCC verification scheme approved abattoirs/processors to ensure the PGI Welsh beef brand and integrity is protected’

To ensure the Welsh Beef PGI brand and integrity is protected through adequate control and monitoring

3.2.   Proof of Origin:

Proof of Origin:

| Amendment | Explanation |
| --- | --- |
| Insertion of:

  ‘HCC is the industry-led organisation responsible for the development, promotion and marketing of Welsh red meat’ | At the request of the Welsh Assembly Government, HCC have accepted the role of guardian of the Welsh Beef PGI designation |
| Insertion of:

  ‘The HCC verification scheme ensures that any beef branded as “Welsh Beef” meets the specifications. All abattoirs and processors that wish to use the Welsh beef designation must demonstrate to HCC’s appointed inspection body on an annual basis that the beef meets the PGI specifications and that the plant is operating to best practice guidelines. This approval will be represented by a Certificate, which must be displayed prominently in the premises. HCC also undertake random spot checks to verify abattoir/processor approval and licence use of the PGI Welsh beef brand. HCC verification scheme criteria will be continually developed’ | To ensure the integrity of the Welsh Beef PGI is maintained through adequate control and monitoring, HCC retains the right to monitor all plants using the designation |
| Insertion of:

  ‘At all stages of the production process records are kept to ensure traceability of the product. At the abattoirs the slaughter number, the date of slaughter, the classification details and the cold carcass weight are recorded. This information is attached on a label to the carcass and is available for inspection by HCC’ | HCC will inspect labelling information, at least annually, in order to monitor the Welsh Beef PGI |
| Insertion of:
  ‘Minimum requirements with regard to the traceability of the product are: | Cattle raised extensively on grassland; |

Amendment

Explanation

Insertion of:

‘HCC is the industry-led organisation responsible for the development, promotion and marketing of Welsh red meat’

At the request of the Welsh Assembly Government, HCC have accepted the role of guardian of the Welsh Beef PGI designation

Insertion of:

‘The HCC verification scheme ensures that any beef branded as “Welsh Beef” meets the specifications. All abattoirs and processors that wish to use the Welsh beef designation must demonstrate to HCC’s appointed inspection body on an annual basis that the beef meets the PGI specifications and that the plant is operating to best practice guidelines. This approval will be represented by a Certificate, which must be displayed prominently in the premises. HCC also undertake random spot checks to verify abattoir/processor approval and licence use of the PGI Welsh beef brand. HCC verification scheme criteria will be continually developed’

To ensure the integrity of the Welsh Beef PGI is maintained through adequate control and monitoring, HCC retains the right to monitor all plants using the designation

Insertion of:

‘At all stages of the production process records are kept to ensure traceability of the product. At the abattoirs the slaughter number, the date of slaughter, the classification details and the cold carcass weight are recorded. This information is attached on a label to the carcass and is available for inspection by HCC’

HCC will inspect labelling information, at least annually, in order to monitor the Welsh Beef PGI

Insertion of:

‘Minimum requirements with regard to the traceability of the product are:

Cattle raised extensively on grassland;

| | Veterinary records according to Government requirements; |
| --- | --- |

Veterinary records according to Government requirements;

| | Traceability compliant to recognised farm assurance scheme standards or equivalent; |
| --- | --- |

Traceability compliant to recognised farm assurance scheme standards or equivalent;

| | Transport and slaughter identification according to Government regulations’ |
| --- | --- |

Transport and slaughter identification according to Government regulations’

To ensure that traceability requirements of Welsh Beef PGI meet the HCC verification scheme criteria

3.3.   Method of Production:

Method of Production:

| Amendment | Explanation |
| --- | --- |
| Insertion of:

  ‘Cattle are slaughtered at between 24-48 months of age and must not have bred’ | To emphasise the slaughter age range for cattle to qualify for use of the Welsh Beef PGI. The previous age range was too prescriptive and prevented more mature beef animals from qualifying for the PGI. To prevent old cattle from being included the specification has been extended to include only prime cattle (cattle which have not bred) |
| Insertion of:

  ‘The meat must come from cattle which are born and reared in Wales’ | To emphasise that Welsh Beef PGI is derived from cattle which are born and reared in Wales |
| Insertion of:

  ‘The cattle are slaughtered and processed in HCC verification scheme approved abattoirs/processors to ensure the PGI Welsh beef brand and integrity is protected’ | To ensure the Welsh Beef PGI brand and integrity is protected through adequate control and monitoring |
| Insertion of:

  ‘Abattoirs and processors eligible for the HCC verification scheme approval are not restricted to the defined geographical area — Wales’ | For clarification in defining the Welsh Beef PGI |
| Insertion of:

  ‘The animals are slaughtered and dressed at the abattoir in accordance with recognised industry specifications or to meet legislative or customer requirements’ | For clarification in defining the Welsh Beef PGI. The previous dressing specification allowed only for a Meat and Livestock Commission specification which was seen to be too restrictive |
| Insertion of:

  ‘All cuts must be identified as Welsh beef through appropriate labelling (see Section 4.8)’ | To ensure that the cuts of Welsh Beef are labelled in accordance with the PGI |

Amendment

Explanation

Insertion of:

‘Cattle are slaughtered at between 24-48 months of age and must not have bred’

To emphasise the slaughter age range for cattle to qualify for use of the Welsh Beef PGI. The previous age range was too prescriptive and prevented more mature beef animals from qualifying for the PGI. To prevent old cattle from being included the specification has been extended to include only prime cattle (cattle which have not bred)

Insertion of:

‘The meat must come from cattle which are born and reared in Wales’

To emphasise that Welsh Beef PGI is derived from cattle which are born and reared in Wales

Insertion of:

‘The cattle are slaughtered and processed in HCC verification scheme approved abattoirs/processors to ensure the PGI Welsh beef brand and integrity is protected’

To ensure the Welsh Beef PGI brand and integrity is protected through adequate control and monitoring

Insertion of:

‘Abattoirs and processors eligible for the HCC verification scheme approval are not restricted to the defined geographical area — Wales’

For clarification in defining the Welsh Beef PGI

Insertion of:

‘The animals are slaughtered and dressed at the abattoir in accordance with recognised industry specifications or to meet legislative or customer requirements’

For clarification in defining the Welsh Beef PGI. The previous dressing specification allowed only for a Meat and Livestock Commission specification which was seen to be too restrictive

Insertion of:

‘All cuts must be identified as Welsh beef through appropriate labelling (see Section 4.8)’

To ensure that the cuts of Welsh Beef are labelled in accordance with the PGI

3.4.   Link:

Link:

| Amendment | Explanation |
| --- | --- |
| Insertion of:

  ‘The predominant breeds used were the indigenous Welsh Black or the Hereford breed’
  ‘The distinctive characteristics of Welsh beef are due to the influence of the traditional breeds which remain at the foundation of the Welsh beef industry’ | To emphasise that Welsh Beef PGI is derived from the traditional breeds of Wales |

Amendment

Explanation

Insertion of:

‘The predominant breeds used were the indigenous Welsh Black or the Hereford breed’

‘The distinctive characteristics of Welsh beef are due to the influence of the traditional breeds which remain at the foundation of the Welsh beef industry’

To emphasise that Welsh Beef PGI is derived from the traditional breeds of Wales

3.5.   Labelling:

Labelling:

| Amendment | Explanation |
| --- | --- |
| Insertion of:

  ‘The geographical indication “Welsh Beef” must appear on carcasses, parts of carcasses or cuts in combination with the HCC registered trademark for Welsh beef and the PGI symbol’ | To ensure parts of carcasses and cuts are labelled appropriately and to ensure integrity of the Welsh beef PGI and trademark |
| Insertion of:

  ‘Detailed guidance on labelling will be provided by HCC. Labelling regimes will form part of the HCC verification scheme inspection’ | To ensure that all abattoirs and meat plants are clear on where they can get guidance on labelling and to ensure that the PGI is not misrepresented |

Amendment

Explanation

Insertion of:

‘The geographical indication “Welsh Beef” must appear on carcasses, parts of carcasses or cuts in combination with the HCC registered trademark for Welsh beef and the PGI symbol’

To ensure parts of carcasses and cuts are labelled appropriately and to ensure integrity of the Welsh beef PGI and trademark

Insertion of:

‘Detailed guidance on labelling will be provided by HCC. Labelling regimes will form part of the HCC verification scheme inspection’

To ensure that all abattoirs and meat plants are clear on where they can get guidance on labelling and to ensure that the PGI is not misrepresented

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘WELSH BEEF’

‘WELSH BEEF’

EC No: UK-PGI-0105-0057-16.04.2007

EC No: UK-PGI-0105-0057-16.04.2007

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Name:

Name:

‘Welsh Beef’

2.   Member State or third country:

Member State or third country:

United Kingdom

3.   Description of the agricultural product or foodstuff:

Description of the agricultural product or foodstuff:

3.1.   Type of product:

Type of product:

| Class 1.1. | Fresh meat and offal |
| --- | --- |

Class 1.1.

Fresh meat and offal

Description of product to which the name in (1) applies

Welsh beef is the name given to carcasses or cuts of meat taken from prime cattle (cattle that have not bred), which are born and reared in Wales. Producers of Welsh beef aim to meet a target carcass classification of R conformation or better and 4L fat content or leaner. See the table below.

Target Carcass EUROP Classification Grid for Welsh beef

Target Carcass EUROP Classification Grid for Welsh beef

| | Fat class |
| --- | --- |
| 1 | 2 | 3 | 4L | 4H | 5L | 5H |
| Conformation | E | x | x | x | x | | | |
| U + | x | x | x | x | | | |
| – U | x | x | x | x | | | |
| R | x | x | x | x | | | |
| O + | | | | | | | |
| – O | | | | | | | |
| P + | | | | | | | |
| | – P | | | | | | | |
| x indicates the target carcass classifications for Welsh beef. |

Fat class

1

2

3

4L

4H

5L

5H

Conformation

E

x

x

x

x

U +

x

x

x

x

– U

x

x

x

x

R

x

x

x

x

O +

– O

P +

– P

x indicates the target carcass classifications for Welsh beef.

Historically the traditional cattle breeds of Wales were predominately the Welsh Black and Hereford. These breeds remain at the foundation of the Welsh beef industry today. Welsh beef is derived from the traditional breeds of Wales and these crossed with each other or with any other recognised breed.

Cattle are slaughtered at between 24-48 months of age and must not have bred.

Cattle are slaughtered and processed in Hybu Cig Cymru — Meat Promotion Wales (HCC) verification scheme approved abattoirs/processors to ensure the PGI Welsh beef brand and integrity is protected. This scheme ensures that any beef branded as ‘Welsh Beef’ meets the specifications. All abattoirs and processors that wish to use the Welsh beef designation must demonstrate to HCC’s appointed inspection body on an annual basis that the beef meets the PGI specifications and that the plant is operating to best practice guidelines. HCC also undertake random spot checks to verify abattoir/ processor approval and licence use of the PGI Welsh beef brand.

After slaughter and dressing the beef may be marketed as a whole body, as a whole side, as part sides (hindquarter/forequarter) or as cuts of beef (including minced beef).

Meat profiles on the whole are convex, with very good muscle development and a wide, thick back, up to a well-rounded shoulder. Solid to the touch, with a loose and consistent texture, the well-developed muscles are of a deep red colour with fat that is yellowish white. The meat is generally well marbled.

3.2.   Raw materials:

Raw materials:

—

3.3.   Feed (for products of animal origin only):

Feed (for products of animal origin only):

Cattle are raised extensively on grassland within the geographical area, according to traditional husbandry practices of Welsh cattle farming.

On occasions where feed is utilised to supplement grass pasture, the feed will be sourced from within the geographical area where possible.

3.4.   Specific steps in production that must take place in the identified geographical area:

Specific steps in production that must take place in the identified geographical area:

Each producer controls their own herd of beef animals which are reared extensively on natural grass pastures. Animals are sold either deadweight to abattoirs or at livestock markets. The meat must come from cattle which are born and reared in Wales and slaughtered/processed in HCC verification scheme approved abattoirs/processors. The animals are slaughtered and dressed at the abattoir in accordance with recognised industry specifications or to meet legislative or customer requirements.

Abattoirs and processors eligible for the HCC verification scheme approval are not restricted to the defined geographical area — Wales.

At all stages of the production process records are kept to ensure traceability of the product. At the abattoirs the slaughter number, the date of slaughter, the classification details and the cold carcass weight are recorded. This information is attached on a label to the carcass and is available for inspection by HCC.

3.5.   Specific rules concerning slicing, grating, packaging, etc.:

Specific rules concerning slicing, grating, packaging, etc.:

N/A

3.6.   Specific rules concerning labelling:

Specific rules concerning labelling:

The geographical indication ‘Welsh Beef’ must appear on carcasses, parts of carcasses or cuts in combination with the HCC registered trademark for Welsh beef and the PGI symbol.

4.   Concise definition of the geographical area:

Concise definition of the geographical area:

The whole of Wales.

5.   Link with the geographical area:

Link with the geographical area:

5.1.   Specificity of the geographical area:

Specificity of the geographical area:

The Welsh cattle industry is richly documented for its importance from the Celts, the Romans, the Normans and up to the present day. There are numerous historical references to Welsh cattle production given in ‘The Drovers’ Roads of Wales’ and ‘Medieval Wales’ by Hewitt.

A distinctive characteristic of Welsh beef is that cattle feed on the abundant natural grassland in Wales, which flourishes as a result of the wet and mild Welsh climate and topography.

A 1 200 km coastline surrounds Wales and inland there is a sweeping and soaring landscape that seamlessly merges mountains, hills, valleys and lakes. Supported by the typical high rainfall of the area, Wales is perfectly adapted to the production of natural pasture. This sprawling emerald tapestry woven by acre after acre of lush green grass, combined with heathers and indigenous fragrant wild herbs, contribute to the distinctive flavour of Welsh beef.

5.2.   Specificity of the product:

Specificity of the product:

To be branded as ‘Welsh Beef’, only cattle which are born and reared in Wales are eligible, linking the product directly to the geographical area in which it is produced.

In order to ensure consistency in quality for the consumer, cattle must be prime cattle (cattle that have not bred) and should be slaughtered at between 24-48 months of age. Producers of Welsh beef aim to meet a target carcass classification of R conformation or better and 4L fat content or leaner.

A distinctive characteristic of Welsh beef is due to the influence of the traditional breeds which remain at the foundation of the Welsh beef industry, from which Welsh beef is derived.

The meat must come from cattle which are slaughtered/processed in approved abattoirs/processors. The animals are slaughtered and dressed at the abattoir in accordance with recognised industry specifications or to meet legislative or customer requirements.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

Welsh beef enjoys a number of competitive production advantages. Traditional breeds are reared in an ideal environment, using tried and tested traditional farming techniques, supplemented by contemporary breeding methods. This results in the unique character and distinctiveness of Welsh beef.

Year after year, generation after generation, the singular husbandry and grassland management skills of the Welsh beef farmer are practised across Wales, predominately on small family farms, utilising the benefits of the natural landscape to produce beef of the highest calibre. Over the centuries their dedication and hard work has delivered consistently high standards of quality production in the most efficient and environmentally sensitive way whilst shaping the landscape, culture and identity of Wales.

The farms of the region are typically family farms having a mixed holding of sheep and cattle. Holdings in Wales are on average smaller than the UK as a whole. The smaller average holding size is reflected in smaller herd sizes for beef as well as the structure of the workforce. The husbandry skills of the Welsh livestock farmer have been passed down from one generation to the next. Each producer controls their own herd of beef animals, which are reared extensively on natural grass pastures. Animals are sold either deadweight to abattoirs or at livestock markets. At all stages of the production process records are kept to ensure traceability of the product.

The efficient production and use of grass is central to the well being of Welsh beef production. The grass leys in many of the regions of Wales are interspersed with heathers and indigenous fragrant wild herbs, all of which contribute to the distinctiveness of Welsh beef. The grassland management skills of the Welsh farmer are noted worldwide with Welsh farmers regularly winning awards for their grassland management.

Reference to publication of the specification:

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)

http://www.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/welsh-beef.pdf

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(1)  OJ L 93, 31.3.2006, p. 12.

1

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