EN Official Journal of the European Union C 180/22

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

2012/C 180/12

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 of the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘FIN GRAS’/‘FIN GRAS DU MÉZENC’

EC No: FR-PDO-0005-0545-30.03.2006

PGI ( ) PDO ( X )

1. Name:

‘Fin gras’/‘Fin gras du Mézenc’

2. Member State or Third Country:

France

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class: 1.1 — Fresh meat (and offal).

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

The ‘Fin gras’ or ‘Fin gras du Mézenc’ designation of origin may only be used for beef obtained from heifers at least 24 months old, or from castrated males at least 30 months old.

It is a seasonal product. The animals are slaughtered from 1 February to 31 May inclusive, having been slowly fattened in cowsheds during the winter, mainly using hay.

The animals are rigorously sorted at different stages of their lives, in particular before and at the end of the fattening period, based on criteria linked to the development of their skeleton and muscles, their fat cover measured by use of pressure, their functional abilities and overall appearance.

The characteristics of the carcasses and of the meat stem from a long and progressive fattening period using Mézenc hay and to the rigorous sorting of the animals at different stages of their lives.

The carcasses must have the following features:

— conformation class E, U or R and fat class 2, 3 or 4 according to the EUROP Community scale for the classification of carcasses of adult bovine animals,

— weight for tax purposes (or cold weight): at least 280 kg for heifers and at least 320 kg for bulls,

— waxy to slightly covered in fat, without localised fat deposits,

— white to creamy white cover fat.

The meat is bright red to red-purple in colour. It is marbled (in other words, it has intramuscular fat deposits). The meat should be served chilled, except for thawed chilled meat.

The meat is tender to very tender, smooth and juicy with an intensive and long-lasting taste, varying slightly depending on whether it is served raw, stewed or grilled.

The meat is cut for retail sale when sold to the end consumer.

3.3. Raw materials (for processed products only):

Not applicable

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

The cattle are reared on the basis of what is essentially a grazing system, implying a limited stocking rate on the farm and no less than 70 acres of hay and grazing meadows per animal.

The rearing method entails yearly alternations between grazing and the cowsheds, thus exploiting the potential of the natural environment which is characterised by long, harsh winters. The animals are out to pasture from at least 21 June to 21 September. They use natural pastures as well as second hay crops in hay meadows. They are kept in cowsheds from at least 30 November to 30 March. They are given as much hay as they want during this period.

The staple feed of the animals is constituted exclusively of pasture grass or hay.

The hay and grazing meadows used for feeding the animals are located in the geographical area and contain exclusively natural flora found specifically in Mézenc. The meadows are maintained regularly and are fertilised in such a way as to preserve their floral diversity. The hay, which is taken only from the first mowing, is dried in the meadows and stored separately from other types of hay which may be present on the farm.

During the fattening period, the animals are fed mainly on hay selected by the farmer on the basis of its quality. The animals are fed individually using troughs. The hay used during the fattening period must be distributed at least four times a day and rank patches are removed. A plant-based food supplement, added in limited quantities, can be used in order to balance out the feed. It is made up of four raw materials including at least two cereals and has a stable nutritional value. No more than 700 g of food supplement per 100 kg of live animal weight can be used.

3.5. Specific steps in production that must take place in the defined geographical area:

Birth, rearing, fattening, slaughter.

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

Not applicable

3.7. Specific rules concerning labelling:

Up until they reach the final distributor, the carcass and resulting cuts bear a label indicating at least the following:

— the designation,

— the PDO logo of the European Union,

— the animal’s national identification number or the slaughterhouse number,

— the farmer’s farm number,

— the name and address of the slaughterhouse and its authorisation number,

— the date of slaughter,

— for meats for grilling or roasting, with the exception of the thin skirt, thick skirt and fillet, the words ‘the maturing time between the animals’ slaughter date and the date of retail sale to the final consumer is at least 10 full days'.

4. Concise definition of the geographical area:

The geographical area comprises the following cantons and municipalities:

Department of Ardèche;

Canton of Antraigues-sur-Volane: in its entirety;

Canton of Aubenas: municipalities of Aubenas and Mercuer;

Canton of Burzet: municipalities of Burzet, Péreyres, Sagnes-et-Goudoulet, Sainte-Eulalie;

Canton of Le Cheylard: municipalities of Le Chambon, Saint-Andéol-de-Fourchades;

Canton of Coucouron: municipalities of Issanlas, Issarlès, Le Lac-d'Issarlès, Lanarce, Lavillatte, Lespéron;

Canton of Montpezat-sous-Bauzon: in its entirety;

Canton of Privas: municipalities of Ajoux, Gourdon, Pourchères, Privas, Saint-Priest, Veyras;

Canton of Saint-Agrève: municipality of Mars;

Canton of Saint- Etienne-de-Lugdarès: municipalities of Le Plagnal, Saint-Alban-en-Montagne;

Canton of Saint-Martin-de-Valamas: municipalities of Borée, La Rochette, Saint-Clément, Saint-Martial;

Canton of Saint-Pierreville: municipalities of Issamoulenc, Marcols-les-Eaux, Saint-Julien-du-Gua;

Canton of Thueyts: municipality of Astet;

Canton of Vals-les-Bains: municipalities of Labégude, Saint-Julien-du-Serre, Ucel, Vals-les-Bains;

Department of Haute-Loire;

Canton of Fay-sur-Lignon: in its entirety;

Canton of Le Monastier-sur-Gazeille: municipalities of Freycenet-la-Cuche, Freycenet-la-Tour, Laussonne, Le Monastier-sur-Gazeille, Moudeyres, Présailles;

Canton of Le Puy-en-Velay: municipalities of Le Puy-en-Velay, Vals-près-le-Puy;

Canton of Le Puy-en-Velay (North): municipalities of Aiguilhe, Chadrac, Le Monteil, Polignac;

Canton of Le Puy-en-Velay (East): municipalities of Brives-Charensac, Saint-Germain-Laprade;

Canton of Le Puy-en-Velay (West): municipality of Espaly-Saint-Marcel;

Canton of Le Puy-en-Velay (South-East): municipalities of Arsac-en-Velay, Coubon;

Canton of Saint-Julien-Chapteuil: municipalities of Lantriac, Montusclat, Queyrières, Saint-Julien-Chapteuil, Saint-Pierre-Eynac;

Canton of Tence: municipality of Mazet-Saint-Voy;

Canton of Yssingeaux: municipalities of Araules, Yssingeaux;

Department of Lozère;

Canton of Langogne: municipality of Langogne.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

The geographical area is located on the eastern border of the Massif Central, not far from Puy en Velay, and is concentrated on the Mézenc plateau.

Cattle farming in the area is influenced by the Mézenc plateau where specific rearing and fattening practices have developed with the use of pastures and hay found at altitudes of 1 100 m to 1 500 m. The area is also characterised by a number of local practices linked to the consumption of ‘Fin gras’ and its sale in traditional butcher's shops, the slaughtering method and the transportation of the animals to the slaughterhouses, accompanied by the farmers.

In geological terms, the uplands are consistently hilly due to former volcanic activity, with deep and slightly acidic soils.

The climate is continental with Mediterranean influences. High temperatures, as well as a lack of water, prevail at the end of June and throughout July, which is thus an ideal time for haymaking in the meadows of the Mézenc Massif. These natural conditions contribute to the development of varied and distinctive flora on the Massif and to haymaking at an unusual altitude.

Mézenc pastures are renowned for their quality since the 18th century. In 1995 a ‘floral inventory of the hay and grazing meadows in Mézenc’ was compiled revealing remarkably varied flora, typical of fresh mountain climates (Violet, Bistort, Spignel, Sudeten Meadow-Grass). Analysis of Mézenc hay has clearly confirmed its nutritive value which is well above the average for mountain hay set by the INRA (National Institute for Agricultural Research). Spignel (Meum Athamanticum Jacq.), locally known as ‘Cistre’, is emblematic of the hay meadows of Mézenc. Mézenc's unique location, where hay is reaped up to 1 500 m above sea-level, means that this plant is found in the hay and thus consumed by the animals (who refuse to eat it fresh). It gives the hay a distinctive taste. In other massifs this plant is found in summer pastures and therefore not consumed.

An original agricultural production system has developed in the area: hay meadows are used to rear cattle on the uplands (above 1 100 m), which elsewhere are reserved for summer pasture.

Animals are not reared to reach their maximum growth potential but to make the best possible use of the fodder reserves to which they have access. The animals grow at a regular rate as summer grazing is rarely affected by a lack of grass, thanks to the absence of extended dry periods. Fat is evenly deposited, although it is more concentrated during the final stages.

Farmers in the area have developed special haymaking techniques, which include drying the hay in the meadows, and select the best hay for the fattening period. Animals selected for fattening must have an appropriate body structure allowing them to be slowly fattened with hay during the winter. To that end, farmers sort their animals throughout their lives based on criteria linked to the development of their skeleton and muscles, their functional abilities, potential for fattening and overall appearance. When they enter the cowsheds they must be sufficiently unfattened so that they can be carefully and slowly fattened with hay during the winter.

Each year only a few animals are selected from each farm to produce ‘Fin gras’ or ‘Fin gras du Mézenc’. The slow, hay-based fattening period starts at the beginning of November at the latest and lasts at least 110 days from when the animals first enter the cowsheds. They are led there individually rather than in groups and the hay is administered in the form of a meal so that they consume as much of it as possible. Each animal receives feed adapted to its level of fattening and to its expected date of sale. The traditional fattening technique used for ‘Fin gras’ allows for cover fat to form, protecting the carcass from oxidation while it matures. The carcasses are thus prepared for a long maturation period (up to 20 or 30 days) and do not deteriorate.

The slaughtering of ‘Fin gras’ includes traditional practices which preserve the meat's propensity for a long maturation period. In particular, it is forbidden to wash the carcasses (unless they are accidentally soiled) or to remove their cover fat. The carcasses are cooled off without being excessively chilled.

Both ‘Fin gras’ and ‘Fin gras’ accompanied by the geographical designation ‘Mézenc’ are the traditional names used to refer to this distinctive beef product.

5.2. Specificity of the product:

The meat is obtained from animals reared on grass and hay from the uplands, which elsewhere are reserved for summer pasture.

The carcasses are waxy to slightly covered in fat, without localised fat deposits. The cover fat is white to creamy white. The meat is bright red to red-purple in colour and is marbled (in other words, it has intramuscular fat deposits).

Meat bearing the ‘Fin gras’ or ‘Fin gras du Mézenc’ designation has distinctive qualities linked to the way the animals are reared and to the plants of the Mézenc plateau used for feed. This has been verified by tasting the meat both raw and cooked and by laboratory analyses.

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):

The geological conditions of the Mézenc plateau, the altitude and the weather combine to produce varied flora which is particularly well-adapted to producing hay of excellent quality, dried in the meadows. Studies have demonstrated a link between the terpenic qualities of the hay produced in Mézenc (where Spignel is the emblematic plant) and the terpene found in the fat of the meat.

A special feature of the production process is that it is based on a slow fattening period during the winter using hay of excellent quality and taste, allowing the animals to be fattened optimally after 110 days in the cowsheds. They consume large quantities of hay thanks to the feeding techniques used.

The individual attention the animals receive and the careful selection of animals throughout their lives according to their specific qualities ensure that only those most likely to benefit from a slow, hay-based fattening period are retained. This results in exceptional animals which produce tasty meat.

The characteristics of the product are linked both to environmental conditions and the resulting natural flora, and also to rearing practices which have been developed in the area (production of high-quality hay, sorting of the animals, long hay-based fattening period during the winter). The long, hay-based fattening of older animals produces white cover fat and waxy to fatty carcasses (without localised fat deposits), which is very much linked to the marbled aspect of the meat and its strong taste.

The carcasses retain their specific features and potential for maturation thanks to the short time it takes to transport them to the slaughterhouse and to practices which respect the product throughout the slaughtering process.

Farmers, slaughter plants and butchers are all links in the same production chain of ‘Fin gras du Mézenc’. The product is sold through traditional sales channels: local butchers call on the slaughterhouses closest to their shops to slaughter the animals they selected while they were being reared. Today butchers still organise displays of decorated animals in front of their shops at Easter time. The meat fairs that are still held today bring together the various operators involved in this seasonal product whose reputation is well-established.

Reference to publication of the specification:

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

http://agriculture.gouv.fr/IMG/pdf/CDC_Fin_gras_du_Mezenc.pdf

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