Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin
Date: 2003-09-03
Institutions: European Commission
Subjects: Basque Country, beef, designation of origin, fresh meat, labelling, location of production, product designation, product quality

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EN

Official Journal of the European Union

3.9.2003

Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No
2081/92 on the protection of geographical indications and designations of origin

(2003/C 207/04)

This publication confers the right to object to the application pursuant to Articles 7 and 12d of the
abovementioned Regulation. Any objection to this application must be submitted via the competent
authority in a Member State, in a WTO member country or in a third country recognized in accordance
with Article 12(3) within a time limit of six months from the date of this publication. The arguments for
publication are set out below, in particular under 4.6, and are considered to justify the application within
the meaning of Regulation (EEC) No 2081/92.

COUNCIL REGULATION (EEC) No 2081/92

APPLICATION FOR REGISTRATION: ARTICLE 5

PDO (

)

PGI (x)

National File Number: 77

1. Responsible department in the Member State

Name:

Subdirección General de Sistemas de Calidad Diferenciada — Dirección General de Alimen-
tación — Secretaría General de Agricultura y Alimentación del Ministerio de Agricultura,
Pesca y Alimentación, España

Address: Paseo de la Infanta Isabel, 1, E-28014 Madrid

Tel.

Fax

(34) 913 47 53 94

(34) 913 47 54 10

2. Applicant group

2.1. Name:

Comité interprofesional ‘Carne de vacuno del País Vasco o Euskal Okela’

2.2. Address: Torre Muntsaratz, Bo Muntsaratz, 17-A, E-48220 Abadiño (Bizkaia)

Tel.

Fax

(34) 946 03 03 30

(34) 946 06 39 53

2.3. Composition: producer/processor (x)

other (

)

3. Type of product: Fresh beef. Class 1.1

4. Specification

(Summary of requirements under Article 4(2))

4.1. Name: ‘Carne de Vacuno del País Vasco o Euskal Okela’

4.2. Description: Fresh beef from animals of the Pirenaico, Limousin, Pardo alpino and Blondo breeds,
and their cross-breeds, mainly from the Pirenaico breed and its cross-breeds, which in recent years
have accounted for at least 40 % of the animals covered by the designation.

The animals have to be born, reared and slaughtered in the territory of
Community of the Basque Country.

the Autonomous

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Their characteristics, depending on the types of meat specified in the denomination, are as follows:

— ‘Txahala’ — Heifer/bull calf: meat from animals aged between eight and 20 months. Minimum
female calves;
weight: 210 kg in the case of male calves and 160 kg in the case of
conformation: S, E, U and R of the EUROPA scale; fat cover: minimum Class 2 according
to the quality standard in force; meat colour: from 2 (pink) to 3.5 (red).

— ‘Zaharra’ — adult bovine animal: meat from animals aged between 21 and 84 months.
Minimum weight: 275 kg. Conformation: S, E, U, R and O of
the EUROPA scale. Fat
cover: minimum Class 3 according to the quality standard in force; meat colour: from 3.5
(red) to 5 (dark red).

— ‘Idia’ — Steer: meat from male castrated animals aged between 21 and 59 months. Minimum
weight: 275 kg. Conformation S, E, U, R and O of the EUROPA scale. Fat cover: minimum
Class 3 according to the quality standard in force; meat colour: from 2.5 to 4.

In addition, in respect of all carcases:

The pH in the large dorsal muscle measured over the first 24 hours following slaughter may not
exceed 6. Maturation of the carcases and cuts takes place over seven days.

4.3. Geographical area: Meat covered by the designation is produced throughout the geographical area of
the provinces of

the Basque Country, which consists of

the Autonomous Community of
Guipúzcoa, Vizcaya and Alava.

4.4. Proof of origin: Meat is from animals born and reared on holdings listed in the registers of Euskal
Okela and inspected by the Kalitatea Fundazioa (Quality Foundation); animals are slaughtered in
slaughterhouses located in the Autonomous Community of the Basque Country and listed in the
Euskal Okela registers. The carcases classified and certified as suitable are identified. The entire
process, from the holding to the final consumer is supervised, ensuring the meat's traceability in
accordance with the specification.

4.5. Method of production: Registered animals are reared along traditional lines, as regards the conditions
determining their health and welfare. Special attention is paid to their diet, which is based on
natural forage resources (fresh grass, dried grass, hay and straw) and, where appropriate, on
complementary feedingstuffs that are authorised and registered as provided for in the specification.

Transport to slaughterhouses takes place in authorised and registered vehicles, and factors likely to
lead to stress or a reduction in the quality of the final product are reduced to a minimum.

The processes used in slaughterhouses must comply with the requirements set out in the specifi-
cation: bleeding, dressing, airing, maturation and identification.

4.6. Link: The breeds authorised for the production of ‘Carne de Vacuno del País Vasco o Euskal Okela’
are: Pirenaico, Pardo alpino, Limousin and Blondo. The Pirenaico breed stands out in particular
since it is indigenous. Historical documentation mentioning the presence of the Pirenaico cattle in
the Neolithic period in the Basque Country abounds. The Pardo alpino breed stands out as being
the first non-native breed, and its qualities and total ability to adapt to the environment are
mentioned in various documents dating back to the middle of the 19th century. The Limousin
and Blondo breeds have shown a remarkable capacity to adapt to the Basque Country, and the
results achieved have been excellent, as is evident from rising stock numbers.

The production and processing area is in the Autonomous Community, a mountainous area with a
temperate Atlantic climate, heavy rainfall (in excess of 1 200 mm) and chalky soils that are rich in
organic matter and ideal for the production of grasses and fodder crops.

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Cattle rearing has occupied a large place geographically and economically in the Basque Country.
Life styles linked to pastoral activities are deeply entrenched and have played an important role in
the administration of land tenure (communal grazing land, facerías (pastures shared between two
or more villages), etc. (Bibliography: ‘La ganadería en el País Vasco’ (Cattle rearing in the Basque
Country) by María Asun Urzainki, published in 1985)).

A basic feature of cattle farm management in the Autonomous Community of the Basque Country
is that it is traditionally based on the use of communal mountain areas over a relatively large part
of the year.

High quality vegetation is produced by the meadows and pastures thanks mainly to the favourable
weather conditions and the pasture work traditionally carried out.

The lowland pastures are permanent natural grasslands containing a large diversity of herbaceous
species. In the upland meadows, the Agrostis and Festuca herbaceous species predominate, alter-
nating to a greater or lesser extent with bush cover (Erica and Calluna).

The most firmly established beef production system in the Basque country is based on trans-
It is a
humance: the seasonal moving of livestock between lowland and mountain pastures.
traditional system of major importance as it makes use of the natural forage resources and at
the same time enhances the landscape and nature value of the countryside.

The cattle covered by the designation, herded under a system of transhumance, derives maximum
benefit from these natural resources, grazing in the mountain pastures in the summer and in the
valleys in the winter. As a result of these pasturing practices, the meat covered by the designation
has particular characteristics as to flavour,
juiciness and tenderness, qualities that are highly
appreciated by the consumer.

The popularity of beef from the Basque Country or Euskal Okela is borne out by a survey on how
the meat is generally perceived carried out by the firm Bizilan in March 2001. It was found that
the proportion of the Basque population which was familiar with the beef was as high as 96 % and
that 66,5 % bought it.

4.7. Inspection body: Organismo Privado (private body) approved by the competent authority and

complying with standard EN-45011 (Accredited by ENAC)

Name:

Fundación Kalitatea Fundazioa

Address: Torre Muntsaratz, Bo Muntsaratz, 17-A, E-48220 Abadiño (Bizkaia)

4.8. Labelling: On the label the logo bearing the words ‘Carne de Vacuno del País Vasco o Euskal Okela’

must appear.

4.9. National

requirements: Royal Decree No 1643/1999 of 22 October 1999 on the procedure
governing applications for entry into the Community register of protected designations of
origin and protected geographical indications.

EC No: ES/00175/00.12.13.

Date of receipt of the full application: 23 June 2003.