4.8.2006 Official Journal of the European Union L 2141 (Acts whose publication is obligatory) COUNCIL REGULATION (EC) No 1183/2006 of 24 July 2006 concerning the Community scale for the classification of carcasses of adult bovine animals (codified version) THE COUNCIL OF THE EUROPEAN UNION, Having regard to the Treaty establishing the European Community, and in particular Article 37 thereof, Having regard to the proposal from the Commission, Having regard to the opinion of the European Parliament (%), Having regard to the opinion of the European Economic and Social Committee (2), Whereas: (1)  Council Regulation (EEC) No 1208/81 of 28 April 1981 determining the Community scale for the classification of carcasses of adult bovine animals (}) has been substan- tially amended (4. In the interests of clarity and rationality the said Regulation should be codified. (20 A Community grading scale for the classification of carcasses of adult bovine animals should be applied for recording prices and for intervention in the beef and veal sector. (3)  The classification of carcasses of adult bovine animals should be made on the basis of conformation and the degree of fat cover. The combination of these two criteria enables carcasses to be divided into classes. Carcasses thus classified should be identified. () In order to ensure the uniform application of this Regu- lation in the Community, provision should be made for on-the-spot checks by a Community inspection committee, HAS ADOPTED THIS REGULATION: Article 1 This Regulation provides for a Community classification scale for the carcasses of adult bovine animals. (!) Opinion of the European Parliament of 27 April 2006 (not yet published in the Official Journal). () O] C 65, 17.3.2006, p. 50. (®) OJ L 123, 7.5.1981, p. 3. Regulation as amended by Regulation (EEC) No 1026/91 (O] L 106, 26.4.1991, p. 2). () See Annex IIL Article 2 For the purposes of this Regulation, the following definitions shall apply: (a) ‘carcass: the whole body of a slaughtered animal as presented after Dbleeding, evisceration and skinning, presented: — without the head and without the feet; the head shall be separated from the carcass at the atloido-occipital joint and the feet shall be 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, — without the sexual organs and the attached muscles and without the udder or the mammary fat; (b) ‘half-carcass’: the product obtained by separating the carcass referred to in point (a) symmetrically through the middle of each cervical, dorsal, lumbar and sacral vertebra and through the middle of the sternum and the ischiopubic symphysis. Article 3 For the purpose of establishing market prices, the carcass shall be presented without the removal of external fat, the neck being cut in accordance with veterinary requirements: — without kidneys, kidney fat, or pelvic fat, — without thin skirt or thick skirt, — without the tail, — without the spinal cord,