ANNEX I
DEFINITIONS
For the purposes of this Regulation, the following definitions shall apply:
1. categories of bovine animals
| Annex II | Annexes IV and V
Calves | | Bovine animals aged 8 months or under
Young cattle | | Bovine animals aged over 8 but not over 12 months
Calves and young cattle for slaughter | Calves and young cattle aged not over 12 months old for slaughter |
Bulls | | Non-castrated male bovine animals not included under calves and young cattle
Bullocks | | Castrated male bovine animals not included under calves and young cattle
Heifers | Female bovine animals that have not yet calved and which are not included under calves and young cattle | Female bovine animals that have not yet calved and which are not included under calves and young cattle
Heifers for slaughter | Heifers raised for meat production |
Other heifers | Heifers raised for breeding and intended to replace dairy or other cows |
Cows | Female bovine animals that have calved (including any aged under two years) | Female bovine animals that have calved
Dairy cows | Cows kept exclusively or principally for the production of milk for human consumption and/or for processing into dairy products, including cull cows for slaughter (whether fattened or not between last lactation and slaughter) |
Other cows | Cows other than dairy cows, possibly including any draught cows |
2. categories of sheep
Ewes and ewe lambs put to the ram: females of the ovine species which have already lambed at least once as well as those which have been put to the ram for the first time.
Milk ewes: ewes kept exclusively or principally for the production of milk for human consumption and/or for processing into dairy products, including cast milk sheep (whether fattened or not between last lactation and slaughter).
Other ewes: ewes other than milk ewes.
Lambs: male or female sheep under 12 months old.
3. the term ‘carcass’
(a) | for bovine animals means the whole body of a slaughtered animal as presented after bleeding, evisceration and skinning, presented without the head (separated from the carcass at the atloido-occipital joint); without the feet (severed at the carpametacarpal or tarsometatarsal joints); without the organs contained in the thoracic and abdominal cavities with or without the kidneys, the kidney fat and the pelvic fat; and without the sexual organs and the attached muscles and without the udder or the mammary fat;
(b) | for pigs means the body of a slaughtered pig, bled and eviscerated, whole or divided down the mid-line, without tongue, bristles, hooves, sexual organs, flare fat, kidneys and diaphragm;
(c) | for sheep and goats means the whole body of a slaughtered animal as presented after bleeding, evisceration and skinning, presented without the head (separated at the atloido-occipital joint); without the feet (severed at the carpametacarpal or tarsometatarsal joints); without the tail (severed between the sixth and seventh caudal vertebrae); without the organs contained in the thoracic and abdominal cavities (except the kidneys and kidney fat); and without the udder and sexual organs; the kidneys and kidney fat are part of the carcass;
(d) | for poultry means the animal plucked and drawn, without head and feet and without neck, heart, liver and gizzard, known as ‘65 % chicken’, or otherwise presented.
| 4. | The term ‘carcass weight’ means the weight of the cold carcass which, for pigs, notably, is obtained by subtracting 2 % from the weight recorded warm 45 minutes, at the latest, after the pig is bled, and which for cattle is obtained by subtracting 2 % from the weight recorded warm 60 minutes, at the latest, after the animal is bled.