Article 8 Marking of carcasses

for beef and sheep, the category, the class of conformation and fat cover referred to in points A.II, A.III, C.II and C.III of Annex IV to Regulation (EU) No 1308/2013 respectively;

for pigs, the class of the carcass or the percentage of estimated lean meat as laid down in point B.II of Annex IV to Regulation (EU) No 1308/2013.

each quarter of beef carcass;

each carcass or half carcass of sheep;

each half carcass of pigs.

an official record is drawn up and comprises for each carcass at least:

1. (i)

   individual identification of the carcass by any unalterable means,

2. (ii)

   warm weight of the carcass, and

3. (iii)

   result of the classification;

all the carcasses are cut, as a continuous operation, in a cutting plant approved in accordance with Regulation (EC) No 853/2004 of the European Parliament and of the Council^f1 and attached to the slaughterhouse.