L 76/12 Official Journal of the European Union 16.3.2007 COMMISSION REGULATION (EC) No 275/2007 of 15 March 2007 amending Regulation (EC) No 1825/2000 laying down detailed rules for the application of Regulation (EC) No 1760/2000 of the European Parliament and of the Council as regards the labelling of beef and beef products THE COMMISSION OF THE EUROPEAN COMMUNITIES, Having regard to the Treaty establishing the European Community, Having regard to Regulation (EC) No 1760/2000 of the European Parliament and of the Council of 17 July 2000 estab- lishing a system for the identification and registration of bovine animals and regarding the labelling of beef and beef products and repealing Council Regulation (EC) No 820/97 (1), and in particular the fourth paragraph of Article 14 and Article 19(a) and (b) thereof, Whereas: (1)  The definition of the groups referred to in Article 13 of Regulation (EC) No 1760/2000 and the question of their homogeneity have been interpreted differently. Commission Regulation (EC) No 1825/2000 (3 should therefore specify how those groups are to be made up. (2)  Various questions have been raised about the labelling of minced beef when it is mixed with meats of other species. Section I of Part One of Annex I to Council Regulation (EEC) No 2658/87 of 23 July 1987 on the tariff and statistical nomenclature and on the Common Customs Tariff (%) lays down specific rules for the classi- fication of products made up of such mixtures. A reference to that nomenclature by means of the CN codes referred to in Article 12 of Regulation (EC) No 1760/2000 will provide the necessary clarification. (3)  Constraints as regards homogeneity resulting from the application of Article 13 of Regulation (EC) No 1760/2000 make it difficult for producers of cut meats (") OJ L 204, 11.8.2000, p. 1. Regulation as last amended by Council Regulation (EC) No 1791/2006 (O] L 363, 20.12.2006, p. 1). () OJ L 216, 26.8.2000, p. 8. () OJ L 256, 7.9.1987, p. 1. Regulation as last amended by Regulation (EC) No 129/2007 (O] L 56, 23.2.2007, p. 1). and trimmings to establish homogeneous groups of sufficient size to meet customer requirements. These difficulties are exacerbated when large quantities are ordered. Experience has shown that these difficulties and the substantial additional operations they involve result in numerous errors that often compromise the traceability of this type of product. Where possible, operators are tending more and more to choose one of the few large suppliers in order to avoid the additional constraints involved in managing several groups with different characteristics. Over time, this could threaten the continued existence of certain small and medium-sized slaughterhouses and cutting plants, which may be excluded from certain markets. The problems encountered by producers of cut meats and trimmings are similar to those experienced by producers of minced meat. Adopting for trimmings measures similar to those laid down for minced meat would resolve the problems faced by the operators concerned. As regards cut meats, experience has shown that the vast majority of these problems could be resolved by allowing groups to be reconstituted from the meat of animals slaughtered in three slaughterhouses and from carcases cut up in three cutting plants, while ensuring traceability. Experience has also shown that operators often have difficulties in applying the provisions of Regulation (EC) No 1760/2000 as regards labelling in outlets for the sale of non-pre-packaged cut meats to the final consumer. Meat is generally cut and sold in such establishments at the request of the customer, which makes it impossible, or at least very difficult, to constitute in advance groups of animals within the meaning of Article 13(1) of Regulation (EC) No 1760/2000. Similarly, constantly updating in real time the compulsory information on labels in step with the permanent restocking of sales counters is very difficult. Simplified labelling rules therefore need to be adopted for these products. The adoption for these products of rules similar to those already adopted for minced meat would resolve most of the problems being experienced by these operators.