# C_2011083EN.01001401.xml

| 17.3.2011 | EN | Official Journal of the European Union | C 83/14 |
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17.3.2011

EN

Official Journal of the European Union

C 83/14

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Publication of an 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

2011/C 83/11

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

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SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘MAGYAR SZÜRKEMARHA HÚS’

‘MAGYAR SZÜRKEMARHA HÚS’

EC No: HU-PGI-0005-0722-07.04.2009

EC No: HU-PGI-0005-0722-07.04.2009

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Name:

Name:

‘Magyar szürkemarha hús’

2.   Member State or Third Country:

Member State or Third Country:

Hungary

3.   Description of the agricultural product or foodstuff:

Description of the agricultural product or foodstuff:

3.1.   Type of product:

Type of product:

| 1.1. | Fresh meat (and offal) |
| --- | --- |

1.1.

Fresh meat (and offal)

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

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

The name ‘Magyar szürkemarha hús’ (‘Hungarian Grey Cattle Meat’) may be used only in connection with meat originating from certified pure-bred Hungarian Grey Cattle kept in extreme-extensive conditions in Hungary.

‘Magyar szürkemarha hús’ can easily be distinguished on the basis of its dark scarlet colour, as the pigment content of the muscles exceeds the values measured in other beef, and it has a significantly darker tone than other beef.

Dripping loss is minimal, and the consistency is dry-fibrous as a result of the traditional extensive walking-grazing system.

The visible marbling results from connective tissue fat rather than intramuscular fat, as the meat of cattle kept on pasture contains very little intramuscular fat (~ 1,2 %).

The dry matter content of ‘Magyar szürkemarha hús’ is high, it contains far less water than the meat of standard beef cattle and shrinks less during cooking. Its unusual, slightly more sour taste, similar to the taste of game meat, is different from the usual flavours.

Conformation class (in the EUROP system): R, O, P,

Degree of fat cover: 1, 2, 3,

Marketing forms:

| 1. | Half and quarter carcasses — chilled or frozen, packed if requested. |
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1.

Half and quarter carcasses — chilled or frozen, packed if requested.

| 2. | Cuts — chilled or frozen, packed if requested. |
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2.

Cuts — chilled or frozen, packed if requested.

| 3. | Boned meat — chilled or frozen, packed if requested. |
| --- | --- |

3.

Boned meat — chilled or frozen, packed if requested.

| 4. | Consumer units — chilled or frozen, packed if requested. |
| --- | --- |

4.

Consumer units — chilled or frozen, packed if requested.

3.3.   Raw materials (for processed products only):

Raw materials (for processed products only):

—

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

Feed (for products of animal origin only):

For animals producing ‘Magyar szürkemarha hús’ the breeding procedure is based on extensive pasture grazing.

Feeding can be divided into two periods according to the natural vegetation: the summer period after the animals are turned out to pasture, and the winter period after they are gathered in.

The grazing period of the animals lasts from mid-April to the end of November depending on the weather. The feed is basically determined by the local vegetation, which essentially means the flora growing naturally throughout Hungary under extensive conditions. The composition of extensively grazed meadows combined with traditional husbandry technologies contributes to the unique quality and flavour of ‘Magyar szürkemarha hús’.

During summer grazing, feed supplement (in addition to the pasture grass) is only recommended if the pastures dry out (haylage or silage).

In the winter period good-quality hay from extensively managed meadows forms the basis of feed. GMO-free maize stalks or pulp, hay fodder and alfalfa and grass haylage or silage can be given as a complement.

It is forbidden to feed the animals with growth promoters.

3.5.   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:

The meat under protected geographical indication may originate only from Hungarian Grey cattle born, reared, fattened and slaughtered in the specified geographical area.

The cattle providing ‘Magyar szürkemarha hús’ are reared and bred in accordance with traditional extensive farming and service methods representing folk and cultural heritage dating back many centuries, combined with proof of origin meeting current expectations. Breeding cows have one calf per year under extensive conditions, and the calves can immediately be kept free-range. The cattle are divided into herds for the entire grazing season. They can also be kept in the open in the winter period without any negative consequences in accordance with centuries-old practice; the only condition is to provide wind protection and dry straw.

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

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

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3.7.   Specific rules concerning labelling:

Specific rules concerning labelling:

In addition to what has been prescribed elsewhere in legislation the following shall be indicated on the product packaging:

| — | product name: ‘Magyar szürkemarha hús’, |
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—

product name: ‘Magyar szürkemarha hús’,

| — | Community PGI symbol (after it has been registered), |
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—

Community PGI symbol (after it has been registered),

| — | ENAR number identifying the meat, |
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—

ENAR number identifying the meat,

| — | product logo. |
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—

product logo.

The colour and size varieties of the product logo.

The smallest size to be used: the height of the shield on the template is 15 mm. The logo can be enlarged continuously to any size; there is no upper limit. Both the inscription and the picture are black, the background of the picture is white.

If the meat is sold without packaging the above information should be made visible for the consumer and easily accessible close to the refrigerated counters.

Image

4.   Concise definition of the geographical area:

Concise definition of the geographical area:

Hungary

5.   Link with the geographical area:

Link with the geographical area:

5.1.   Specificity of the geographical area:

Specificity of the geographical area:

The territory where cattle providing ‘Magyar szürkemarha hús’ can be kept comprises the areas of the 19 counties of Hungary suitable for extensive keeping, namely, meadows (1 051 000 ha), reed banks (59 000 ha) and marshland (30-40 000 ha) taken out of cultivation.

The geographical area lies between bordering territories of continental, maritime and Mediterranean climates, yet their influence can often be extreme (cold winter months and very hot summer months). Although this climate has been suitable for the development of pastures and grazing livestock, it has also required the utilisation of animals capable of adapting to these extreme conditions. Hungary has therefore always had large territories suitable for grazing on which Hungarian Grey Cattle able to withstand such climatic conditions have been kept. This traditionally made grazing livestock and trade in slaughter cattle one of the leading sectors of agriculture in the area.

Traditional cattle-keeping played a decisive role in the establishment and development of smaller towns in the geographical region. The historical sources describe virtually uninterrupted cattle export from the 14th to the mid-19th century. As a result of the repeated Turkish attacks, the less viable settlements in the abandoned regions broke up, and their borders became deserted as their inhabitants moved to villages with better natural resources. Arable activities were largely given up and the communities organised grazing livestock-keeping (especially cattle for fattening) on their own or leased deserted areas. This brought them extra income to such an extent that they were able to free themselves of manorial control, lay down the economic foundations of their own development and set out on the way to urban development. It is not an exaggeration to say that Hungarian Grey Cattle breeding became the leading economic sector in a country otherwise at the margin of Europe.

‘Magyar szürkemarha hús’ had a significant impact on Hungarian folk culture and the development of herdsman’s art. The slaughter by-products could be used as basic material for the everyday tools of herdsmen. The animal horns in particular had a significant value and were used to make richly ornamented herdsman’s horns, salt-cellars or medicine pots. This folk art has been maintained in certain territories of the geographical region.

Today, significant areas of pasture land in the given geographical region are under conservation. Farmers working there sustain the territories by extensive grazing with special regard for conservation interests. This form of utilisation is not only sustainable and traditional but also ensures the long-term preservation of the valuable and protected flora and fauna.

5.2.   Specificity of the product:

Specificity of the product:

As a result of traditional livestock-keeping the product’s biochemical, physical and organoleptic characteristics detailed under point 3.2 differ significantly from those of other beef on the market. The most prominent of these are the minimal dripping loss, the dry-fibrous quality of the meat, the low intramuscular fat content, and the unusual beef taste reminiscent of game meat.

The fatty acid composition of ‘Magyar szürkemarha hús’ also offers dietary benefits, as experiments show that the meat of extensively fed Hungarian Grey fattening bulls has a significantly higher multiple unsaturated fatty acid content than that of groups kept intensively. Moreover, within these multiple unsaturated fatty acids the ratio of two fatty acid groups [(n-6)/(n-3)], and the ratio between linoleic acid belonging to group n-6 and linolenic acid belonging to n-3 is 3:1 for the extensively fed Hungarian Grey Cattle breed, and thereby better than the ratio of 4:1 attained by the extensively fed Holstein-Friesian breed considered satisfactory. Since this ratio is 9:1 or 10:1 for intensively fattened breeds it is fair to claim that, in human dietary terms, the most advantageous n-6 and n-3 fatty acid ratio is achieved by the extensively fed Hungarian Grey Cattle breed.

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):

The export to Europe of Hungarian Grey Cattle that provided the raw material for ‘Magyar szürkemarha hús’ played a significant role in the Middle Ages (annually around 100 000 animals). In those days, too, this huge demand was generated by the excellent taste of this product, incomparable to other beef.

The slaughtered cattle were driven on foot to the foreign markets on wide herding roads especially created for this purpose. This is how ‘Magyar szürkemarha hús’ got to the meat markets of Nuremberg, Munich, Augsburg, Regensburg, Ulm, Strasbourg, Hustopeče, Legrad, Bakar or Venice and became a product much in demand.

The fact that this cattle from Hungary was considered the best slaughter cattle is supported by several relevant contemporary documents kept in the archives of the above-mentioned German towns (Augsburg, 1578; Nuremberg, 1571). According to the rules of German imperial cities, if such cattle were slaughtered on a butcher’s premises, the establishment concerned was forbidden to sell any other meat so as to ensure that meat of other origin could not be passed off as the genuine product.

The extensive keeping method based on the aforementioned traditions means that the animals producing this product walk much further while grazing than do standard beef cattle (as many as 20-30 kilometres a day). This walking while grazing results in meat with minimal dripping loss, a dry, fibrous quality and minimum intramuscular fat content.

‘Magyar szürkemarha hús’ produced under extensive conditions in a natural environment and without chemical products is increasingly sought after on the market, and thus contributes to representing the cultural and natural diversity of Europe.

Reference to publication of the specification:

Reference to publication of the specification:

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

http://www.fvm.hu/main.php?folderID=2343

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

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