
CHAPTER I
Article A1 

(1. For the purposes of this Regulation, the following definitions shall apply:
(a) ‘constituent nation’ means England, Wales, Scotland or Northern Ireland, as the case may be;
(b) ‘relevant authority’ means:
(i) in relation to England, the Secretary of State;
(ii) in relation to Wales, the Welsh Ministers;
(iii) in relation to Scotland, the Scottish Ministers;
(iv) in relation to Northern Ireland, the Department of Agriculture, Environment and Rural Affairs.
(2. For the purposes of this Regulation,  ‘appropriate authority’ means:
(a) in relation to England, the Secretary of State;
(b) in relation to Wales, the Welsh Ministers;
(c) in relation to Scotland, the Scottish Ministers;
(d) in relation to Northern Ireland, the Department of Agriculture, Environment and Rural Affairs.
(3. But the appropriate authority is the Secretary of State:
(a) in relation to Scotland, if consent is given by the Scottish Ministers;
(b) in relation to Northern Ireland, if consent is given by the Department of Agriculture, Environment and Rural Affairs.
Article 1 
The age of the bovine animals for the determination of the categories as referred to in point A.II of Annex IV to Regulation (EU) No 1308/2013 shall be verified on the basis of the information available in the bovine animal identification and registration system established in the United Kingdom in accordance with Title I of Regulation (EC) No 1760/2000.
Article 2 

1. Nothing in this Regulation prevents the appropriate authorities from deciding that the requirements on classification of carcasses of bovine animals and of pigs, laid down in points A.V and B.II of Annex IV to Regulation (EU) No 1308/2013, respectively, shall not be compulsory for slaughterhouses which slaughter:
(a) less than 150 bovine animals aged eight months or more per week as an annual average;
(b) less than 500 pigs per week as an annual average.Nothing in this Regulation prevents the appropriate authorities from determining a lower limit, in particular to ensure the representativeness of price recording as referred to in Article 8(2) of Implementing Regulation (EU) 2017/1184.
2. Nothing in this Regulation prevents the appropriate authorities from deciding that the requirements on classification of carcasses of bovine animals and pigs shall not be compulsory:
(a) for carcasses of bovines and pigs owned by the slaughterhouse if no commercial transaction in purchasing these animals takes place;
(b) for carcasses of pigs of clearly defined local breeds or with particular modes of marketing if their anatomical body composition makes the homogeneous and standardised classification of carcasses impossible.
3. Nothing in this Regulation prevents the appropriate authorities that apply classification of sheep carcasses pursuant to the second paragraph of Article 10 of Regulation (EU) No 1308/2013 from deciding, based on objective and non-discriminatory criteria, that the requirements on classification of sheep carcasses shall not be compulsory for certain slaughterhouses.
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Article 3 

1. Additional provisions regarding the definitions of the classes of conformation and fat cover for carcasses of bovine animals aged eight months or more and sheep referred to in points A.III and C.III of Annex IV to Regulation (EU) No 1308/2013 are laid down in Annexes I and II to this Regulation.
2. Additional provisions regarding the classification of lambs of less than 13 kg carcass weight are laid down in Annex III to this Regulation.
Article 4 
Nothing in this Regulation prevents the appropriate authorities from deciding not to apply the conformation class S for beef carcasses referred to in point A.III of Annex IV to Regulation (EU) No 1308/2013 taking into account the particular characteristics of their bovine livestock.
Article 5 
Nothing in this Regulation prevents the appropriate authorities from further subdividing into subclasses the pig carcass classification classes laid down in point B.II of Annex IV to Regulation (EU) No 1308/2013.
Nothing in this Regulation prevents the appropriate authorities from authorising further assessment criteria, in addition to weight and estimated lean meat percentage referred to in point B.II of Annex IV to Regulation (EU) No 1308/2013, to determine the commercial value of the pig carcasses.
Article 6 

1. Without prejudice to points A.IV, B.III and C.IV of Annex IV to Regulation (EU) No 1308/2013, no fat, muscle or other tissue may be removed from the carcass before weighing, classifying and marking, except for cases when veterinary requirements are applied.
2. Carcasses of bovine animals aged less than eight months shall be presented in accordance with point A.IV of Annex IV to Regulation (EU) No 1308/2013 and without:
(a) thin skirt;
(b) thick skirt.
3. Carcasses of bovine animals aged eight months or more shall be presented without:
(a) kidneys;
(b) kidney fat;
(c) pelvic fat;
(d) thin skirt;
(e) thick skirt;
(f) the tail;
(g) the spinal cord;
(h) cod fat;
(i) fat on the inside of topside;
(j) jugular vein and the adjacent fat.
4. Nothing in this Regulation prevents the appropriate authorities, for the application of the second paragraph of point A.V of Annex IV to Regulation (EU) No 1308/2013 and by way of derogation from paragraph 1 of this Article, from allowing the removal of external fat before weighing, classifying and marking of the carcass provided that such removal allows a more objective judgement of the conformation and the fat cover is not influenced. The appropriate authorities shall ensure that this practice is regulated by ... legislation and shall involve exclusively the partial removal of external fat:
(a) from the haunch, the sirloin and the middle ribs;
(b) from the point end of brisket and the outer ano-genital area;
(c) from the topside.
Article 7 

1. The classification referred to in points A.II, A.III, B.II, C.II and C.III of Annex IV to Regulation (EU) No 1308/2013 shall be carried out in the slaughterhouse at the time of determining the warm weight of the carcass.
2. The appropriate authority may authorise classification before weighing in accordance with Article 11 of this Regulation if certain grading methods applied in the territory of a constituent nation require this.
3. The carcasses shall be weighed as soon as possible after slaughter and not later than:
(a) 60 minutes after the animal has been stuck, as regards bovine animals and sheep;
(b) 45 minutes after the animal has been stuck, as regards pigs.
4. In the case of pigs, if in a given slaughterhouse, the 45-minute time period between the sticking and the weighing of the carcasses cannot generally be observed, the competent authority ... may allow that the deduction of 2 % as referred to in Article 14(3):
(a) shall be reduced by 0,1 per cent units for every additional quarter of an hour or part thereof that has elapsed when the period between sticking and weighing exceeds the 45 minutes;
(b) can be increased by certain per cent units established by the appropriate authority when the period between sticking and weighing is shorter than 45 minutes. In this case the deduction shall be justified on the basis of scientific data.
5. In cases where beef or sheep automated grading methods referred to in Article 10 fail to classify carcasses, classification of these carcasses shall take place on the day of slaughter or, if the required period between sticking and weighing has expired on the day after the slaughter, classification shall take place as soon as possible on that day.
Article 8 

1. The marking of carcasses shall be carried out at the time of classification.
2. The marking shall be performed by means of a stamp or a label indicating at least:
(a) for beef and sheep, the category, the class of conformation and fat cover referred to in points A.II, A.III, C.II and C.III of Annex IV to Regulation (EU) No 1308/2013 respectively;
(b) for pigs, the class of the carcass or the percentage of estimated lean meat as laid down in point B.II of Annex IV to Regulation (EU) No 1308/2013.
3. The marking shall be located on the surface of at least:
(a) each quarter of beef carcass;
(b) each carcass or half carcass of sheep;
(c) each half carcass of pigs.Stamp markings shall be located on the outside surface of the carcass. Labels may be located on the outside or inside surface of the carcass.
4. Stamp markings shall be clearly legible and performed by using an indelible, non-toxic and heat resistant ink.
5. Labels shall be clearly legible, tamper-proof and firmly attached to the carcasses.
6. Nothing in this Regulation prevents the appropriate authorities from laying down that carcasses may not be marked in the following cases:
(a) an official record is drawn up and comprises for each carcass at least:
((i)) individual identification of the carcass by any unalterable means,
((ii)) warm weight of the carcass, and
((iii)) result of the classification;
(b) all the carcasses are cut, as a continuous operation, in a cutting plant approved in accordance with Regulation (EC) No 853/2004 of the European Parliament and of the Council and attached to the slaughterhouse.
7. Nothing in this Regulation prevents the appropriate authorities from laying down ... provisions on additional requirements on marking.
Article 9 
The relevant authorities shall ensure that beef, pig and sheep carcass classification is carried out:

((a)) by qualified classifiers who have obtained a licence for visual classification of carcasses. The licence may be replaced by an approval granted by the appropriate authority where such approval corresponds to recognition of a qualification; or
((b)) by using authorised grading methods that may consist of automated or semi-automated or manual grading techniques as provided for in Articles 10 and 11. The relevant authorities shall ensure that the grading techniques are operated by qualified personnel
Article 10 

1. The appropriate authorities may grant a licence authorising beef and sheep automated grading methods that consist of an automated grading technique (apparatus) and an equation (formula) for application in the relevant constituent nation or a part thereof.
2. Authorisation shall be subject to meeting the conditions and minimum requirements for an authorisation test laid down in Part A of Annex IV.
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4. The appropriate authority shall designate an independent body which shall analyse the results of the authorisation test. ...
5. Where a licence is granted authorising beef or sheep automated grading methods based on an authorisation test during which more than one carcass presentation was used, the differences between those carcass presentations shall not lead to differences in the classification results.
6. The appropriate authority may authorise beef and sheep automated grading methods without organising an authorisation test, provided that the same grading methods were authorised before exit day for application in a member State on the basis of an authorisation test where the sample of carcasses is sufficiently representative for the bovine or sheep population in the constituent nation concerned.
7. Modifications of the technical specifications of an authorised beef or sheep automated grading method shall be approved by the competent authorities subject to proof that such modifications result in a level of accuracy that at least fulfils the minimum requirements for an authorisation test....
Article 11 

1. A grading method as referred to in point B.IV of Annex IV to Regulation (EU) No 1308/2013 shall consist of an automated, semi-automated or manual grading technique (apparatus) and an equation (formula) to estimate the lean meat percentage of a pig carcass.
2. Authorisation shall be subject to meeting the conditions and minimum requirements for an authorisation test in accordance with Part A of Annex V to this Regulation.
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5. The application of grading methods shall correspond in all particulars to the description given in the ... decision authorising them.
6. The appropriate authority may authorise a grading method without an authorisation test, provided that the same grading method was authorised before exit day for application in a member State on the basis of an authorisation test where the sample of carcasses is sufficiently representative of the pig population in the constituent nation concerned.
Article 12 

1. Slaughterhouses operating classification by using automated grading techniques as laid down in Articles 10(1) and 11(1) shall:
(a) as regards beef carcasses, identify the category of the carcass by using the system for the identification and registration of bovine animals established pursuant to Article 1;
(b) keep daily control reports on the functioning of the automated grading methods, including any shortcomings encountered and actions taken where necessary.
2. Classification by automated grading techniques shall be valid only if:
(a) the carcass presentation is identical to the presentation used during the authorisation test; or
(b) it is demonstrated, to the satisfaction of the competent authorities ..., that using a different carcass presentation has no effect on the classification result by the automated grading methods.
CHAPTER II
Article 13 
For the purpose of establishing market prices of certain categories of animals, market prices shall be reported in accordance with Article 14 of Implementing Regulation (EU) 2017/1184 for:

((a)) carcasses of:

((i)) bovine animals aged eight months or more,
((ii)) pigs,
((iii)) bovine animals aged less than eight months,
((iv)) sheep aged less than 12 months;
((b)) live animals of:

((i)) male calves aged between eight days and four weeks,
((ii)) store cattle,
((iii)) piglets of approximately 25 kg in live weight.
Article 14 

1. The market price reported shall be the price at the slaughterhouse gate expressing the value of the carcass, net of value added tax, according to the documents issued to the supplier by:
(a) the slaughterhouse; or
(b) the natural or legal person who sent the animal for slaughter to the slaughterhouse.
2. The price referred to in paragraph 1 shall be expressed per 100 kg of carcass presented in accordance with Article 6 weighed on the hook at the slaughterhouse.
3. The carcass weight to be taken into account for reporting the market price shall be the cold weight which shall correspond to the warm weight as referred to in Article 7(1) less 2 %.
4. The prices for classified carcasses reported by the slaughterhouse or the natural or legal person who sent the animal for slaughter to the slaughterhouse shall be either the average price per class or the prices of carcasses per each class. In that case if prices of carcasses per each class are reported, the competent authority shall calculate the average price per class.
Article 15 

1. As regards carcasses of bovine animals aged less than eight months and of sheep aged less than 12 months, the market price reported shall be the price paid at the slaughterhouse gate expressing the value of the carcass, net of value added tax ...
2. The market price referred to in paragraph 1 shall be expressed per 100 kg of carcass presented in accordance with Article 6 weighed on the hook at the slaughterhouse.
3. For carcasses of bovine animals aged less than eight months the weight to be taken into account for reporting the market price shall be the cold weight which shall correspond to the warm weight as referred to in Article 7(1) less 2 %.
4. For carcasses of sheep aged less than 12 months the weight to be taken into account for reporting the market price shall be the cold weight which shall correspond to the warm weight of the carcass corrected to take account of weight loss on chilling.
Article 16 

1. For the purposes of reporting market prices, live animals listed in Article 13(b) shall be classified in the following different types:
(a) as regards male calves aged between eight days and four weeks:
((i)) ‘dairy type male rearing calf’ for male rearing calf from dairy breed,
((ii)) ‘beef type male rearing calf’ for male rearing calf from a meat breed, dual purpose breed or born of a cross with a meat breed;
(b) as regards store cattle:
((i)) ‘young store cattle’ for male and female bovine animals aged six months or more but less than 12 months, bought after weaning to be fattened,
((ii)) ‘yearling male store cattle’ for male bovine animals aged 12 months or more but less than 24 months, bought to be fattened,
((iii)) ‘yearling female store cattle’ for female bovine animals aged 12 months or more but less than 24 months, bought to be fattened;
(c) as regards pigs: ‘piglets’ for pigs weighing on average approximately 25 kg in live weight, bought to be fattened.
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Article 17 

1. The appropriate authority shall determine average regional prices for each class and quality of carcasses as well as for each type and quality of live animals as referred to in Articles 14, 15 and 16 of this Regulation, respectively.
2. Where supplementary payments are made by the slaughterhouse or natural or legal person required to report prices to suppliers of carcasses or live animals, the appropriate authorities may take into account the amount of such payments and the period to which it relates. If the appropriate authority decides to take into consideration the supplementary payments made to suppliers of carcasses or live animals, the slaughterhouse or the natural or legal person required to report prices shall notify the competent authority of the amount of any supplementary payments each time such payment is made.
CHAPTER III
SECTION I
Article 18 

1. For a given category specified in point A.II of Annex IV to Regulation (EU) No 1308/2013:
(a) the average United Kingdom price for each of the conformation and fat cover classes listed in Article 7 of Implementing Regulation (EU) 2017/1184 shall be the ... average of the ... market prices recorded for the class. ...
(b) the average United Kingdom price for each conformation class shall be the weighted average of the average United Kingdom prices for the fat cover classes which constitute that conformation class. Weighting shall be based on the proportion of slaughterings of each fat cover class to total slaughterings of that conformation class in the United Kingdom;
(c) the average United Kingdom price shall be the weighted average of the average United Kingdom prices referred to in point (a). Weighting shall be based on the proportion of the quantities slaughtered in each class referred to in point (a) to total United Kingdom slaughterings in the category.
2. The average United Kingdom price for all categories together shall be the weighted average of the average prices referred to in paragraph 1(c). Weighting shall be based on the proportion of each category to total slaughterings of bovine animals aged eight months or more in the United Kingdom.
Article 19 
The average United Kingdom price of each class listed in Article 9 of Implementing Regulation (EU) 2017/1184 shall be the ... average of the ... market prices recorded for the class. ...
Article 20 
The average United Kingdom price of bovine animals slaughtered at the age of less than eight months shall be the average of the prices recorded for those bovines as referred to in Article 10 of Implementing Regulation (EU) 2017/1184 ....
Article 21 
The average United Kingdom price of sheep aged less than 12 months shall be the average of the prices recorded for different weight categories as referred to in Article 11 of Implementing Regulation (EU) 2017/1184 ....
SECTION II
Article 22 

1. The average United Kingdom price, per head, of male calves aged between eight days and four weeks shall be the average of the prices recorded for dairy type male rearing calves and beef type male rearing calves in accordance with Article 12 of Implementing Regulation (EU) 2017/1184.
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Article 23 

1. The average United Kingdom price, per kilogram of live weight, of store cattle shall be the average of the prices recorded for young store cattle, yearling male store cattle and yearling female store cattle in accordance with Article 12 of Implementing Regulation (EU) 2017/1184.
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Article 24 
The average United Kingdom price of piglets of approximately 25 kg in live weight shall be the average of the prices recorded for piglets in accordance with Article 12 of Implementing Regulation (EU) 2017/1184. ...
CHAPTER IV
Article 25 
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CHAPTER V
Article 26 
Regulations (EC) No 315/2002, (EC) No 1249/2008 and (EU) No 807/2013 are repealed.
References to the repealed Regulations (EC) No 315/2002, (EC) No 1249/2008 and (EU) No 807/2013 shall be construed as references to this Regulation and to Implementing Regulation (EU) 2017/1184 and shall be read in accordance with the correlation table in Annex VI to this Regulation.
Article 27 
This Regulation shall enter into force on the seventh day following that of its publication in the Official Journal of the European Union.
This Regulation shall apply from 11 July 2018.
...Done at Brussels, 20 April 2017.
For the Commission
The President
Jean-Claude JUNCKER
ANNEX I
1. 
Development of carcass profiles, and in particular the essential parts (round, back, shoulder)


Conformation class Additional provisions
SSuperior Round: very highly rounded double-muscled visibly separated seams Topside spreads very markedly over the symphysis (symphisis pelvis)
Back: very wide and very thick, up to the shoulder Rump very rounded
Shoulder: very highly rounded 
EExcellent Round: very rounded Topside spreads markedly over the symphysis (symphisis pelvis)
Back: wide and very thick, up to the shoulder Rump very rounded
Shoulder: very rounded 
UVery good Round: rounded Topside spreads over the symphysis (symphisis pelvis)
Back: wide and thick, up to the shoulder Rump rounded
Shoulder: rounded 
RGood Round: well-developed Topside and rump are slightly rounded
Back: still thick but less wide at the shoulder 
Shoulder: fairly well-developed 
OFair Round: average development to lacking development 
Back: average thickness to lacking thickness Rump: straight profile
Shoulder: average development to almost flat 
PPoor Round: poorly developed 
Back: narrow with bones visible 
Shoulder: flat with bones visible 

2. 
Amount of fat on the outside of the carcass and in the thoracic cavity


Class of fat cover Additional provisions
1Low No fat within the thoracic cavity
2Slight Within the thoracic cavity the muscle is clearly visible between the ribs
3Average Within the thoracic cavity the muscle is still visible between the ribs
4High The seams of fat on the round are prominent. Within the thoracic cavity the muscle between the ribs may be infiltrated with fat
5Very high The round is almost completely covered with fat, so that the seams of fat are no longer clearly visible. Within the thoracic cavity the muscle between the ribs is infiltrated with fat

ANNEX II
1. 
Development of carcass profiles, and, in particular the essential parts (hindquarter, back, shoulder).


Conformation class Additional provisions
SSuperior Hindquarter: double muscled. Profiles extremely convexBack: extremely convex, extremely wide, extremely thickShoulder: extremely convex and extremely thick
EExcellent Hindquarter: very thick. Profiles very convexBack: very convex, very wide and very thick to the shoulderShoulder: very convex and very thick
UVery good Hindquarter: thick. Profiles convexBack: wide and thick to the shoulderShoulder: thick and convex
RGood Hindquarter: profiles mainly straightBack: thick but less wide to the shoulderShoulder: good development, but less thick
OFair Hindquarter: profiles tending to slightly concaveBack: lacking width and thicknessShoulder: tending to narrow. Lacking thickness
PPoor Hindquarter: profiles concave to very concaveBack: narrow and concave with bones apparentShoulder: narrow, flat and bones apparent

2. 
Amount of fat on the external and of the internal parts of the carcass.


Class of fat cover Additional provisions
1.Low External Traces of or no fat visible
Internal Abdominal Traces of or no fat visible on kidneys
Thoracic Traces of or no fat visible between ribs
2.Slight External A slight layer of fat covers part of the carcass but may be less evident on the limbs
Internal Abdominal Traces of fat or slight layer of fat envelops part of the kidneys
Thoracic Muscle clearly visible between ribs
3.Average External A light layer of fat covering most or all of the carcass. Slightly thickened fat zones of the base of the tail
Internal Abdominal Light layer of fat envelops part or all of the kidneys
Thoracic Muscle still visible between ribs
4.High External A thick layer of fat covering most of all of the carcass but may be thinner on limbs and thickening on shoulders
Internal Abdominal Kidney is enveloped in fat
Thoracic Muscle between ribs may be infiltrated with fat. Fat deposits may be visible on the ribs
5.Very high External Very thick fat coverPatches of fat sometimes visible
Internal Abdominal Kidneys enveloped in thick layer of fat
Thoracic Muscle between ribs infiltrated with fat. Fat deposits visible on ribs.


ANNEX III

Category A B C
Weight ≤ 7 kg 7,1 — 10 kg 10,1 — 13 kg
Quality 1st 2nd 1st 2nd 1st 2nd
Meat colour clear pink other colour or other fat level clear pink or pink other colour or other fat level clear pink or pink other colour or other fat level
Class of fat cover (2) (3) (2) (3) (2) (3)


ANNEX IV
PART A
1. 
The members of the jury shall work in an independent and anonymous way.

The appropriate authority shall nominate a coordinator of the authorisation test who shall:


((a)) not be part of the jury;
((b)) have satisfactory technical knowledge and be fully independent;
((c)) monitor the independent and anonymous functioning of the members of the jury;
((d)) collect the classification results of the members of the jury and those obtained by using the automated grading methods;
((e)) ensure that, during the entire duration of the authorisation test, the classification results obtained by using the automated grading methods shall not be available to any of the members of the jury and vice versa nor to any other interested party;
((f)) validate the classifications for each carcass and may decide, for objective reasons to be specified, to reject carcasses from the sample to be used for the analysis.

2. 

((a)) each of the classes of conformation and of fat cover shall be subdivided into three subclasses;
((b)) a sample of at minimum 600 validated carcasses shall be required;
((c)) the percentage of failures shall be no more than 5 % of the carcasses that are fit for classification by using automated grading methods.

3. 
To estimate the performance of the automated grading method, the results of the automated grading method shall, for each validated carcass, be compared to the median of the results of the jury. The resulting accuracy of the grading by automated grading methods is established by using a system of points that are attributed as follows:


 Conformation Fat cover
No error 10 10
Error of one unit (i.e. one subclass up or down) 6 9
Error of two units (i.e. two subclasses up or down) – 9 0
Error of three units (i.e. three subclasses up or down) – 27 – 13
Error of more than three units (i.e. more than three subclasses up or down) – 48 – 30

With a view to authorisation, the automated grading methods should achieve at least 60 % of the maximum number of points for both conformation and fat cover.

In addition, the classification by using the automated grading methods must be within the following limits:


 Conformation Fat cover
Bias ± 0,30 ± 0,60
Slope of the regression line 1 ± 0,15 1 ± 0,30

Where during an authorisation test more than one carcass presentation is used, the differences between those carcass presentations shall not lead to differences in the classification results.

PART B
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PART C
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ANNEX V
PART A
1. 
The authorisation test shall consist of:


((a)) The selection of a representative sample of pig carcasses to be involved in a dissection trial.

— The representative sample shall reflect the pig population concerned and shall consist of at least 120 carcasses.
((b)) The recording of measurements (predictor variables) on the representative sample of pig carcasses.

— The measurements used to estimate the lean meat percentage are recorded in one or more slaughterhouses using the grading technique(s) to be authorised.
((c)) A dissection trial for the assessment of the reference lean meat percentage of the pig carcasses as described in point 2 of Part A.

— The trial involves the dissection of the sample of pig carcasses into meat, fat and bone. The lean meat content of a pig carcass shall be the relationship between the total weight of the red striated muscles provided that they are separable by knife, and the weight of the carcass. The total weight of the red striated muscles is obtained either

((i)) by total dissection of the carcass as laid down in point 2.2 of Part A; or
((ii)) by partial dissection of the carcass as laid down in point 2.3 of Part A; or
((iii)) by a combination of total or partial dissection with a national quick method based on accepted statistical methods.The total dissection referred to in point (i) may also be replaced by assessing the lean meat percentage with a computer tomography (CT) apparatus on the condition that satisfactory comparative dissection results are provided.
If a combination with a national quick method is used as referred to in point (iii), the number of carcasses for total or partial dissection may be reduced to 50 if the appropriate authority can demonstrate that the precision is at least equal to that obtained using standard statistical methods on 120 carcasses.
((d)) The calculation of an equation (formula) for the grading method to be authorised.

— An equation shall be derived to estimate the lean meat percentage of the representative sample of carcasses from the predictor variables measured on those carcasses.
— The lean meat percentage of each carcass involved in the dissection trial shall be estimated from this formula.
((e)) The standard statistical analysis for the assessment of the result of the dissection trial.

— The lean meat percentage estimated by the grading method concerned shall be compared to the reference lean meat percentage obtained from the dissection trial.
((f)) The introduction or amendment of an equation for the grading method for the prediction of the lean meat percentage of a pig carcass.

— The equation shall be integrated into the grading technique after the application of the grading methods are authorised by the appropriate authority.

Grading methods shall be authorised only if the root mean squared error of prediction (RMSEP), computed by a full cross-validation technique or by a test set validation on a representative sample of at least 60 carcasses, is less than 2,5. In addition, any outliers shall be included in the calculation of RMSEP.

Where, during an authorisation test, more than one carcass presentation is used, the differences between those carcass presentations shall not lead to differences in the classification results.

2.  2.1. The prediction of the reference lean meat percentage is based on the total dissection of a left half carcass in accordance with the reference method as laid down in point (c) of Part 1.
 2.2. 
YTD=100×weight of lean meatcarcass weight

The weight of the lean meat shall be calculated by subtracting the total weight of the non-lean elements from the total carcass weight before dissection. The feet and the head, except the cheek, are not dissected.
 2.3. 
YPD=100×weight of tender loin+weight of lean meat in the shoulder, loin, ham and bellyweight of tender loin+weight of the shoulder, loin, ham and belly before dissection

The weight of the lean in the four major cuts (shoulder, loin, ham and belly) shall be calculated by subtracting the total weight of the non-lean elements of the four cuts from the total weight of the cuts before dissection.

The bias between total and partial dissection is corrected based on a subsample with total dissection.
 2.4. The lean meat percentage can be predicted by an analytical procedure based on scanning the left half carcass with a CT. If this CT procedure is not calibrated to the total dissection of carcasses, a potential bias to total dissection is corrected based on a subsample that is totally dissected according to the reference method. Only that part of the left half carcass containing lean meat as defined by the total dissection method needs to be scanned i.e. the feet and the head, except the cheek, need not be scanned.
 2.5. 
If the slaughter pig population to be sampled has the same characteristics as the population for which partial dissection or a CT procedure has been previously bias corrected, no additional total dissection is required.

If a CT procedure is described and is traceable by measurements to total dissection or another, bias-corrected CT procedure, no additional total dissection is required.

PART B
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ANNEX VI
1. 

Regulation (EC) No 1249/2008 This Regulation Implementing Regulation (EU) 2017/1184
Article 2(4) Article 1 
Article 3 Article 3(1) 
Article 4 Article 4 
Article 5 Article 2(1) 
Article 6(1) Article 7(1) 
Article 6(2), first paragraph Article 7(3)(a) 
Article 6(2), second paragraph Article 7(5) 
Article 6(3) Article 8(2)(a) 
Article 6(3), second and third paragraph Article 8(3)(a) 
Article 6(3), second paragraph Article 8(4) 
Article 6(4)(c) Article 8(4) 
Article 6(4)(d) Article 8(5) 
Article 6(7) Article 8(6)(b) 
Article 7  Article 1
Article 8 Article 9 
Article 9 Article 10 
Article 10 Article 12 
Article 11(1)  Article 2(2)
Article 11(2), first paragraph  Article 2(1) and Article 3(2)(a)
Article 11(2), second paragraph  Article 3(2)(c)(i)
Article 11(2), third paragraph Article 25(5) 
Article 11(3)  Article 3(3)
Article 11(4)  Article 2(3)
Article 12  Article 4
Article 13(1) Article 14(1) and (2) 
Article 13(2) Article 14(3) 
Article 13(3) Article 6(3) 
Article 13(4) Article 6(4) 
Article 13(5), first paragraph  Article 5(1)
Article 13(5), second paragraph  Article 5(2)
Article 14(1)  Article 7
Article 14(2)  Article 6
Article 15  Article 8
Article 16(1), first paragraph  Article 14
Article 16(1), second paragraph  Article 13(1), first paragraph
Article 16(2) Article 14(4) 
Article 16(3) Article 17(2) 
Article 16(4), second paragraph Article 17(1) 
Article 16(5)  Article 13(2), first and second paragraph
Article 16(7)(a)  Article 13(2), third paragraph
Article 18 Article 18 
Article 19 Article 25(1) and (2) 
Article 20(2)(a) Article 2(1)(b) 
Article 20(2)(b) Article 2(2)(a) 
Article 21(1), first paragraph Article 7(1) 
Article 21(1), second paragraph Article 7(2) 
Article 21(2) Article 5, second paragraph 
Article 21(3), first paragraph Article 8(1) and Article 8(2)(b) 
Article 21(3), second paragraph Article 8(4) 
Article 21(3) fourth paragraph Article 8(3)(c) 
Article 21(4) Article 8(6)(a) 
Article 21(5) Article 6(1) 
Article 22(2), first paragraph Article 7(3)(b) 
Article 22(2), second paragraph Article 14(3) 
Article 22(2), third paragraph Article 7(4)(a) 
Article 23(4) Article 11(3) 
Article 23(5) Article 11(5) 
Article 24(2), first paragraph  Article 2(1) and Article 3(2)(b)
Article 24(2), second paragraph  Article 3(2)(c)(ii)
Article 24(4)  Article 2(3)
Article 25(2)  Article 9
Article 26(1) Article 14(1) 
Article 26(2) Article 14(2) and (3) 
Article 26(3) Articles 19 and 25 
Article 27(3) Article 25(3) 
Article 28 Article 3(2) 
Article 29 Article 3(1) 
Article 30(2) Article 7(3)(a) 
Article 30(3), first paragraph Article 8(2)(a) and (3)(b) 
Article 30(3), second paragraph Article 8(4) 
Article 30(4) Article 8(5) 
Article 31 Article 9 
Article 33(1) Article 15(1), first paragraph 
Article 33(2) Article 15(4) 
Article 35 Article 21 
Article 38  Articles 16, 17 and 18

2. 

Regulation (EC) No 315/2002 This Regulation Implementing Regulation (EU) 2017/1184
Article 2 Article 15(1)(b) 

3. 

Regulation (EU) No 807/2013 This Regulation Implementing Regulation (EU) 2017/1184
Article 1(1) Article 22 
Article 1(2), first paragraph  Article 22
Article 1(2), second paragraph Article 16(2) 
Article 1(3) Article 16(1)(a) 
Article 2(1) Article 23 
Article 2(2), first paragraph  Article 12
Article 2(2), second paragraph Article 16(2) 
Article 2(3) Article 16(1)(b) 
Article 3(1) Article 20 
Article 3(2), first paragraph  Article 10
Article 3(2), second paragraph Article 15(1) 
Article 3(3)(a) to (d) Article 6(2) 
Article 3(3), second paragraph  Article 5(1)
Article 3(4) Article 15(3) 
Article 4(1)  Article 13(1)
