Australian Meat and Live-stock Industry (High Quality Beef Export to the European Union) Amendment Order 2006 (No. 1)

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Australian Meat and Live-stock Industry (High Quality Beef Export to the European Union) Amendment Order 2006 (No.1)
I, SALLY STANDEN, delegate of the Secretary to the Department of Agriculture, Fisheries and Forestry, make the following Order under section 17 of the Australian Meat and Live-stock Industry Act 1997. Dated                   13 March    2006 SALLY STANDEN General Manager, Meat, Wool and Dairy Branch Department of Agriculture, Fisheries and Forestry

1                             Name of Order                 This Order is the Australian Meat and Live-stock Industry (High Quality Beef Export to the European Union) Amendment Order 2006 (No. 1).
2                             Commencement                 This Order commences on the day after registration.
3                             Amendment of Australian Meat and Live-stock Industry (High Quality Beef Export to the European Union) Order 2005 Section 3  Note to the definition of "access amount": delete “7 000” Section 3  Note to the definition of "access amount": insert “7 075” Section 3  Delete the definition of "high quality beef" Section 3  Insert new definition of “high quality beef”:                 high quality beef means beef that meets the description of 'high quality beef' in paragraph (b) of Article 2 of Commission Regulation No. 936/97 (as amended) of the European Union.                 Note  That description is as follows:                      '.....meat covered by EU Common Nomenclature (CN) Codes 0201 20 90, 0202 30, 0202 20 90, 0206 10 95 and 0206 29 91 and meeting the following definition:                      "Selected cuts obtained from steer or heifer carcasses which have been classified under one of the following official categories "Y", "YS", "YG", "YGS", "YP" and "YPS" as defined by AUS-MEAT Australia.  Beef colour shall conform to AUS-MEAT meat colour standards 1 B to 4, fat colour to AUS-MEAT fat colour reference standards 0 to 4 and fat depth (measured at the P8 site) to AUS-MEAT fat classes 2 to 5.                      The cuts shall be labelled according to Article 13 of Regulation (EC) No 1760/2000 of the European Parliament and of the Council of 17 July 2000 establishing a system for the identification and registration of bovine animals and regarding the labelling of beef and beef products.                      The indication "High Quality Beef" may be added to the information on the label".  

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