Marking of carcasses
Article 8
1. The marking of carcasses shall be carried out at the time of classification. 2. The marking shall be performed by means of a stamp or a label indicating at least: (a) 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; (b) 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. 3. The marking shall be located on the surface of at least: (a) each quarter of beef carcass; (b) each carcass or half carcass of sheep; (c) each half carcass of pigs. Stamp markings shall be located on the outside surface of the carcass. Labels may be located on the outside or inside surface of the carcass. 4. Stamp markings shall be clearly legible and performed by using an indelible, non-toxic and heat resistant ink. 5. Labels shall be clearly legible, tamper-proof and firmly attached to the carcasses. 6. Member States may lay down that carcasses may not be marked in the following cases: (a) an official record is drawn up and comprises for each carcass at least: (i) individual identification of the carcass by any unalterable means, (ii) warm weight of the carcass, and (iii) result of the classification; (b) 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 ( 9 ) and attached to the slaughterhouse. 7. Member States may lay down national provisions on additional requirements on marking.