{
  "url": "https://openlegislation.uk/eu-regulation-2017-1184/annex",
  "json_url": "https://openlegislation.uk/eu-regulation-2017-1184/annex.json",
  "legislation": "eur/2017/1184",
  "legislation_title": "Commission Implementing Regulation (EU) 2017/1184 of 20 April 2017 laying down rules for the application of Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards the Union scales for the classification of beef, pig and sheep carcasses and as regards the reporting of market prices of certain categories of carcasses and live animals",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2017-1184",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": "Corrective factors for bovine animals aged eight months or more referred to in Article 5(1) as a percentage of the carcass weight to be added or subtracted",
  "text": "Percentage\nDecrease\nIncrease\nFat classes\n1-2\n3\n4-5\n1\n2\n3\n4\n5\nKidneys\n– 0,4\nKidney fat\n– 1,75\n– 2,5\n– 3,5\nPelvic fat\n– 0,5\nLiver\n– 2,5\nThin skirt\n– 0,4\nThick skirt\n– 0,4\nTail\n– 0,4\nSpinal cord\n– 0,05\nMammary fat\n– 1,0\nTesticles\n– 0,3\nCod fat\n– 0,5\nFat on inside of topside\n– 0,3\nJugular vein and adjacent fat\n– 0,3\nRemoval of external fat\n0\n0\n+ 2\n+ 3\n+ 4\nRemoval of brisket fat to leave a covering of fat (the muscle tissue must not be exposed)\n0\n+ 0,2\n+ 0,2\n+ 0,3\n+ 0,4\nRemoval of flank fat adjacent to the cod fat\n0\n+ 0,3\n+ 0,4\n+ 0,5\n+ 0,6",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2017/1184/annex",
    "retrieved_at": "2026-11-01T14:44:46.505516+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}