1981R0139 — EN — 09.04.1998 — 004.001 — 1
This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents
aB COMMISSIONREGULATION(EEC)No139/81
of16January1981
defining the conditions for the admission of certain kinds of frozen beef and veal to subheading
aM2 02023050ofthecombinednomenclature c
(OJ L 15, 17.1.1981, p. 4)
Amended by:
Official Journal
No page date
aM1Commission Regulation (EEC) No 1652/87 of 12 June 1987 L 153 33 13.6.1987
aM2Commission Regulation (EEC) No 3988/87 of 22 December 1987 L 376 31 31.12.1987
aM3Commission Regulation (EEC) No 1476/92 of 5 June 1992 L 155 28 6.6.1992
aM4Commission Regulation (EC) No 737/98 of 1 April 1998 L 102 19 2.4.1998
Corrected by:
aC1Corrigendum, OJ L 18, 21.1.1981, p. 25 (139/81/EEC)
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bB
COMMISSIONREGULATION (EEC)No139/81
of16January1981
definingtheconditionsfortheadmissionofcertainkindsoffrozen
beef and veal to subheading aM2 02023050 of the combined
nomenclature c
THE COMMISSION OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European Economic
Community,
Having regard to Council Regulation (EEC) No 805/68 of 27 June
1968 on the common organization of the market in beef and veal(1),
as last amended by the Act of Accession of Greece(2), and in particu-
lar Article 11 (5) thereof,
Whereas Commission Regulation (EEC) No 162/74(3), as last
amended by Regulation (EEC) No 2014/75(4), defined the conditions
for the admission of certain kinds of frozen beef and veal to subhead-
ing 02.01 A II a) 2 dd) 22 bbb) of the Common Customs Tariff;
whereas since that Regulation was adopted the Common Customs Tar-iff has been amended; whereas, in the interests of clarity, the provi-sions of Regulation (EEC) No 162/74 should be adapted;
Whereas the development of trade between the Community and non-
member countries in beef and veal products has led to new forms of
certificate being designed so as to improve efficiency in this trade;
whereas it seems appropriate for the certificate of authenticity pro-vided for in Regulation (EEC) No 162/74 to be aligned with the certi-ficates for other products in the beef and veal sector;
Whereas the products falling within subheading 02.01 A II b) 4 bb)
22 of the Common Customs Tariff were defined by Commission Reg-
ulation (EEC) No 586/77(
5), as last amended by Regulation (EEC) No
882/79(6);
Whereas the provisions of this Regulation are without prejudice to the
Community provisions adopted with regard to veterinary legislation
and foodstuffs legislation with the aim of protecting human and ani-
mal health and preventing falsification and fraud;
Whereas the measures provided for in this Regulation are in accor-
dance with the opinion of the Management Committee for Beef andVeal,
HAS ADOPTED THIS REGULATION:
Article 1
The admission of frozen meat from non-member countries to subhead-
ing 0202 30 50 of the combined nomenclature (crop, chuck and blade
and brisket cuts) shall be subject to the production of a certificate of
authenticity which satisfies the requirements laid down in this Regula-tion.
Article 2
1. The certificate of authenticity shall be made out on a form, a
specimen of which is given in Annex I.
(1) OJ No L 148, 28. 6. 1968, p. 24.
(2) OJ No L 291, 19. 11. 1979, p. 17.
(3) OJ No L 19, 23. 1. 1974, p. 10.
(4) OJ No L 204, 2. 8. 1975, p. 14.
(5) OJ No L 75, 23. 3. 1977, p. 10.
(6) OJ No L 111, 4. 5. 1979, p. 14.bM2
bB
1981R0139 — EN — 09.04.1998 — 004.001 — 3
bB
The size of this form shall be approximately 210 MCSPk 297 mm. White
paper weighing at least 40 grams per square metre shall be used.
2. The forms shall be printed and completed in one of the official
languages of the Community; they may also be printed and completed
in the official language or in one of the official languages of theexporting country.
3. The forms shall be completed either in typescript or by hand. In
the latter case, ink and block capitals shall be used.
4. Each certificate of authenticity shall bear an individual serial
number allocated by the issuing agency referred to in Article 4.
Article 3
The certificate shall be submitted, together with the relevant product,
to the customs authorities of the importing Member State at any timeup to three months from its date of issue.
Article 4
1. A certificate of authenticity shall be valid only if it is duly com-
pleted and endorsed, in accordance with the instructions set out in
Annex I, by an issuing agency appearing on the list given in AnnexII.
2. The certificate of authenticity shall be deemed to be duly
endorsed if it specifies the place and date of issue and if it bears thestamp of the issuing agency and the signature of the person or personsempowered to sign it.
A printed seal may be substituted for the stamp.
Article 5
1. An issuing agency appearing on the list set out in Annex II
must:
(a) be recognized as such by the exporting country;
(b) undertake to verify the particulars appearing on certificates of
authenticity;
(c) undertake to supply to the Commission and to the Member States
on request any information enabling the particulars appearing oncertificates of authenticity to be evaluated.
2. The list shall be revised if the condition set out in paragraph 1
(a) is no longer satisfied or if an issuing agency does not fulfil one ofthe obligations which it has assumed.
Article 6
Regulation (EEC) No 162/74 is hereby repealed.Certificates issued in accordance with Regulation (EEC) No 162/74
shall, however, remain valid until 30 June 1981.
Article 7
This Regulation shall enter into force on the 15th day following its
publication in the Official Journal of the European Communities .
This Regulation shall be binding in its entirety and directly applicable
in all Member States.b
C1
bB
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bB
ANNEX I

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bB
Definitions
The following definitions shall apply:
1.Crop, chuckand blade cuts
the dorsal part of the forequarter, including the upper part of the shoulder,
obtained from a forequarter with a minimum of four ribs and a maximum
of 10 ribs by a cut along a straight line through the point where the first rib
joins the first sternal segment to the point of reflection of the diaphragm on
the 10th rib;
2.Brisket cut
the lower part of the forequarter comprising the brisket navel end and the
brisket point end.
1981R0139 — EN — 09.04.1998 — 004.001 — 6
bM4
ANNEX II
Listofagenciesinexportingcountriesempoweredtoissuecertificatesofathenticity
Third countryIssuing agency
Name Address
Argentina Secretaria de Agricultura, Gana-
derMCFUza, Pesca y AlimentaciMCFPUn —
SAGPyA,
DirecciMCFPUn General de Mercados
GanaderosPaseo ColMCFPUn 922, 1oPiso
Of. 146,
(1063) Buenos Aires,
Argentina
Australia Australian Meat and Livestock
Corporation165 Walker Street,
North Sidney 2060
Botswana Ministry of Agriculture,
Department of Animal Health and
ProductionPrincipal Veterinary Officer (Abat-
toir),
Private Bag 12,
Lobatse
New Zealand New Zealand Meat Producers
Board110 Featherston Street,
Box 121,
Wellington
Swaziland Ministry of Agriculture PO Box 162,
Mbabane
Uruguay Instituto Nacional de Carnes
(INAC)RincMCFPUn 459,
Montevideo
South Africa South African Livestock and
Meat Industries Control BoardHamilton and Vermeulen Streets,
Pretoria
Zimbabwe Ministry of Agriculture,
Department of Veterinary Ser-
vicesPO Box 8012,
Causeway,
Harare,
Zimbabwe
Namibia Ministry of Agriculture,
Water and Rural Development
Directorate of Veterinary ServicesPrivate Bag 12002,
Auspanplatz,
Windhoek 9000,
Namibia