Commission Implementing Decision (EU) 2025/241 of 7 February 2025 authorising grading methods for the classification of pig carcasses in Czechia and repealing Decision 2005/1/EC (notified under document C(2025) 745)

The use of the following grading methods is authorised for the assessment of the lean meat content of pig carcasses pursuant to Section B.IV, point 1, of Annex IV to Regulation (EU) No 1308/2013 in Czechia: (a) the grading method ‘Zwei-Punkte-Messverfahren’ and the assessment methods related thereto, details of which are set out in Part I of the Annex; (b) the ‘Fat-O-Meater (FOM)’ apparatus and the assessment methods related thereto, details of which are set out in Part II of the Annex; (c) the ‘Hennessy Grading Probe (HGP 4)’ apparatus and the assessment methods related thereto, details of which are set out in Part III of the Annex; (d) the ‘Ultra FOM 300’ apparatus and the assessment methods related thereto, details of which are set out in Part IV of the Annex; (e) the ‘Ultra-sound IS-D-05’ apparatus and the assessment methods related thereto, details of which are set out in Part V of the Annex; (f) the ‘Needle IS-D-15’ apparatus and the assessment methods related thereto, details of which are set out in Part VI of the Annex; (g) the ‘Fat-O-Meater II (FOM II)’ apparatus and the assessment methods related thereto, details of which are set out in Part VII of the Annex. The grading method ‘Zwei-Punkte-Messverfahren’ may be applied only in slaughterhouses which do not exceed a weekly slaughtering of 200 pigs in annual average.

Notwithstanding the standard presentation referred to in Section B.III of Annex IV to Regulation (EU) No 1308/2013, pig carcasses in Czechia may be presented: (a) without ears, ears having been removed before the carcass is being weighed and graded. In the case of such presentation the recorded hot carcass weight shall be adjusted in accordance with the following formula: hot carcass weight = weight of hot carcass without ears + 0,274 kg; (b) without the flare fat having been removed before being weighed and graded. In the case of such presentation the recorded hot carcass weight shall be adjusted in accordance with the following formula: hot carcass weight = 1,65651 + 0,96139 × weight of the hot carcass with the flare fat; (c) without the flare fat having been removed and without ears, ears having been removed before the carcass is being weighed and graded. In the case of such presentation the recorded hot carcass weight shall be adjusted in accordance with the following formula: hot carcass weight = 1,65651 + 0,96139 × (weight of the hot carcass with the flare fat and without ears + 0,274 kg).

Modifications of the authorised grading methods or apparatuses thereof referred to in Article 1 shall be authorised by Commission Implementing Decision.

Decision 2005/1/EC is repealed.

This Decision is addressed to the Czech Republic.