13.2.2014

EN

Official Journal of the European Union

C 42/10

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Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2014/C 42/10)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs  (2)

‘BŒUF DE CHAROLLES’

EC No: FR-PDO-0005-0873-07.04.2011

PGI ( ) PDO ( X )

1.   Name

‘Bœuf de Charolles’

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.1.

Fresh meat (and offal)

3.2.   Description of product to which the name in (1) applies

Only beef from animals of the Charolais breed may have the designation of origin ‘Bœuf de Charolles’:

—	heifers aged at least 28 months,

—	cows aged at least eight years,

—	bullocks aged at least 30 months.

The classification of animal carcases is established according to the EUROP grid and on the basis of the following criteria:

—	carcase conformation between grades R and E

—	a minimum carcase weight depending on the category of animal: — 360 kg for cow and bullock carcases, — 320 kg for heifer carcases,

—	an internal and external fat cover class of between 2+ and 3+,

—	colour largely bright red,

—	colour of fat cover ranging from cream to yellow,

—	very fine to normal-sized bones,

—	texture varying from ‘very fine’ to ‘normal’,

—	a carcase ultimate pH less than or equal to 5,8.

The meat is bright red in colour and finely marbled. Its lightly veined, fine and tender texture has a lingering juiciness to it, which produces a mild acid taste in the mouth. Its typical features, exhibited when cooked, smelled and tasted, are to be found in the intensity and richness of its aromas and smells (animal, fat, plant, cereal, etc.).

The meat may only be chilled and must not be frozen or deep-frozen.

3.3.   Raw materials (for processed products only)

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3.4.   Feed (for products of animal origin only)

The calves are suckled naturally, following their mother or, if necessary a nurse cow, and have access to their fodder until weaned.

The cattle are fed using a grazing system which alternates between field and cowshed, whereby they graze at least twice on grass. The fattening stage, which is the stage at which the cattle are finished, follows on from the rearing stage. Winter and summer influence how the animals live and feed.

The overall average annual stocking rate on holdings is less than or equal to 1,8 livestock units (LU) per hectare of utilised agricultural area (UAA), with a maximum stocking density of 2 LU per hectare.

During the rearing stage, the animals graze in summer for at least 200 days of the year, whether consecutive or not. Hay sourced exclusively from the geographical area identified under point 4, and complementary feedingstuffs distributed according to the conditions set out thereafter, may be given to the animals to supplement the grass feed. The animals graze for a minimum of two seasons. During winter, the cattle feed on fodder sourced exclusively from the geographical area and complementary feedingstuffs, according to the conditions set out below. The fodder consists of fresh or dried herbaceous plants including root crops, meadow plants (grasses, Papilionaceae, Hydrophyllaceae) and straw.

The animals are fattened on one or a number of ‘fattening pastures’, referred to locally as ‘prés d’embouche’, located in the geographical area. In summer, the animals may only graze the fattening pastures. In winter, the animals are finished on the fattening pastures and in the cowshed: animals must graze the fattening pastures for a minimum of 30 consecutive days. In the cowshed, the fodder distributed to the animals is made up exclusively of top quality dry hay from the geographical area: leafy, green, palatable, giving off a dry, plant-like smell. No fermented feed of any kind may be included in the cattle feed. For a maximum of 10 days after removal from the cowshed, during which the cattle adjust to a change in feed, hay may be added as a supplement to the locally sourced feed.

The plants, by-products and complementary feedingstuffs are derived from non-transgenic products. During the rearing stage, the complementary feedingstuffs used during summer and winter are limited to an annual average of 2 kilograms of raw material per animal, per day.

During the finishing stage this is limited to 1 kilogram of raw material per 100 kilograms of live weight.

Where feeding cake is distributed to cattle, the linseed cake ration makes up a minimum of 70 % of the weight of the cake ration.

3.5.   Specific steps in production that must take place in the defined geographical area

Animals are born, reared, fattened and slaughtered in the geographical area.

3.6.   Specific rules concerning slicing, grating, packaging, etc.

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3.7.   Specific rules concerning labelling

Up to the final distribution stage, the following are included in particular on the labelling of the carcase and resulting cuts:

—	the designation of origin,

—	the European Union PDO logo,

—	the animal ID number or consignment number,

—	the category of the animal,

—	the date of slaughter,

—	for meats for grilling and roasting, with the exception of the thin skirt, thick skirt and fillet, the words ‘the maturing time between the animals’ slaughter date and the date of retail sale to the final consumer is at least 14 full days’.

For meats marketed as a traditional product, this labelling is supported by the ‘certificat de garantie et d’origine’ (CGO) (Certificate of Guarantee and Origin), established by the group.

4.   Concise definition of the geographical area

The geographical area of the designation of origin ‘Bœuf de Charolles’ covers the following cantons and municipalities:

Department of the Loire: cantons of Charlieu and Perreux and the municipalities of Ambierle, Briennon, Changy, Cuinzier, La Bénisson-Dieu, La Gresle, La Pacaudière, Le Crozet, Lentigny, Mably, Noailly, Ouches, Pouilly-les-Nonains, Pradines, Régny, Renaison, Riorges, Roanne, Sail-les-Bains, Saint-Alban-les-Eaux, Saint-André-d'Apchon, Saint-Forgeux-Lespinasse, Saint-Germain-Lespinasse, Saint-Haon-le-Châtel, Saint-Haon-le-Vieux, Saint-Léger-sur-Roanne, Saint-Martin-d'Estréaux, Saint-Romain-la-Motte, Saint-Victor-sur-Rhins, Urbise, Villerest, Vivans.

Department of Nièvre: canton of Luzy and the municipalities of La Nocle-Maulaix, Saint-Seine, Ternant.

Department of Rhône: municipality of Bourg-de-Thizy.

Department of Saône-et-Loire: cantons of Autun-Nord, Autun-Sud, Bourbon-Lancy, Charolles, Chauffailles, La Clayette, Le Creusot-Est, Digoin, Gueugnon, La Guiche, Issy l’Evêque, Marcigny, Matour, Mesvres, Montceau-les-Mines-Nord, Montceau-les-Mines-Sud, Montcenis, Montchanin, Mont-Saint-Vincent, Palinges, Paray-le-Monial, Semur-en-Brionnais, Toulon-sur-Arroux and the municipalities of Ameugny, Barnay, Beaubery, Bergesserin, Bissy-sur-Fley, Bonnay, Bourgvilain, Bray, Buffières, Burzy, Cersot, Chapaize, Château, Châtel-Moron, Chérizet, Chiddes, Chissey-lès-Mâcon, Clermain, Cluny, Collonge-la-Madeleine, Cordesse, Cormatin, Cortambert, Cortevaix, Couches, Curtil-sous-Buffières, Donzy-le-National, Dracy-lès-Couches, Epertully, Epinac, Essertenne, Etang-sur-Arroux, Flagy, Fley, Germagny, Germolles-sur-Grosne, Igornay, Jalogny, La Comelle, La Vineuse, Lournand, Malay, Marcilly-lès-Buxy, Massilly, Massy, Mazille, Morey, Morlet, Mornay, Passy, Perreuil, Pressy-sous-Dondin, Reclesne, Sailly, Saint-André-le-Désert, Saint-Bérain-sur-Dheune, Saint-Bonnet-de-Joux, Saint-Didier-sur-Arroux, Sainte-Cécile, Sainte-Hélène, Saint-Emiland, Saint-Gervais-sur-Couches, Saint-Huruge, Saint-Jean-de-Trézy, Saint-Léger-du-Bois, Saint-Léger-sous-la-Bussière, Saint-Léger-sur-Dheune, Saint-Martin-d'Auxy, Saint-Martin-de-Commune, Saint-Martin-du-Tartre, Saint-Pierre-de-Varennes, Saint-Pierre-le-Vieux, Saint-Point, Saint-Privé, Saint-Vincent-des-Prés, Saint-Ythaire, Saisy, Salornay-sur-Guye, Sassangy, Savianges, Savigny-sur-Grosne, Sigy-le-Châtel, Sivignon, Suin, Sully, Taizé, Thil-sur-Arroux, Tintry, Tramayes, Verosvres, Villeneuve-en-Montagne, Vitry-lès-Cluny.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The geographical area where ‘Bœuf de Charolles’ meat comes from is situated on the eastern edge of the Massif Central, marked by rifts, collapsed at varying levels and partly filled with sedimentary deposits from the secondary, tertiary and quaternary eras. The basin is lined at the summit by primary crystalline and metamorphosed rocks. It features a rolling terrain at an altitude of less than 500 metres and benefits from a climate described by Burgundian climatologists (Pierre Pagney and Jean-Pierre Chabin, Atlas de Bourgogne, 1976) as a ‘Charolais climate’, with moderate temperatures and regular rainfall over the course of the year which promotes grass growth and maintains pastures. This geomorphology gives rise to a wide variety of soil types which help to create a mosaic of complementary pastures. They are farmed by livestock farmers according to the grass crops they contain (rearing, fodder, fattening) and are separated by a network of hedges.

This hedgerow landscape which comprises herbaceous plants, shrubs and trees guarantees a variety of feed for animals, providing them with shelter and tranquillity, and contributing to the rich biodiversity which sustains the permanent pastures. The balance of this ecosystem is maintained by ensuring the hedges are tended and taken care of. Moreover, the visible presence of animals in this hedgerow environment structures and preserves the landscape.

This area also benefits from a dense water network which is conducive to grass growth and provides natural watering holes for animals.

The production system in the geographical area is characterised by the way livestock farmers continually adapt the Charolais breed — native to this area — to the resources that can be found there.

The livestock farmers have a particular way of selecting animals for breeding, according to their female stock which is passed down from generation to generation, and according to the parcels farmed. Their aim is to obtain a specific animal morphology, characterised by high muscle development, a small skeleton, forequarters and hindquarters in balanced proportion and a fattening capacity compatible with this.

The husbandry system is based on traditional practices in line with natural cycles: calves are suckled naturally, a long period is spent in pasture which involves being turned out at an early stage, the number of animals per hectare is limited and takes into account grass growth, cattle are reared on pasture for at least two seasons, the physiological rhythm of the animals is respected by turning them out to pasture in a way best suited to their growth stage, winter fodder is sourced from the geographical area. This system means that the growth of each animal is subject to the cycle of the seasons, alternating between periods of strong growth (pasture) and static periods without loss of weight (winter). The discontinuous growth of the animals is called the ‘compensatory growth phenomenon’.

Thanks to their knowledge of the soil and vegetation, the livestock farmers are able to set aside the best grasses for fattening the herd. These fields are called ‘prés d’embouche’ fattening pastures. Their higher nutritional value is guaranteed by the deep, finely textured soil, rich in organic matter and with a high water content (Caractérisation floristique des prés d’engraissement Bœuf de Charolles, B. Dury, 2006). These characteristics are conducive to the development of choice grasses and pulses (e.g. English rye-grass, rough-stalk meadowgrass, meadow foxtail, bentgrass, clover and birdsfoot trefoil) which flower successively over the course of the year, thereby guaranteeing the nutritional value of the ground vegetation. These fattening pastures, on which synthetic fertilisers may not be used, are never ploughed and must be tended; failure to do so causes them to quickly deteriorate (maintenance of hedges, cutting of ungrazed grass, etc.). They are subject to parcel-based identification according to specific criteria.

Balancing the number of animals to be finished on a given parcel with the fattening capacity of the grasses on the parcel is key to traditional fattening methods. Depending on the grass growth, livestock farmers therefore stock and destock their permanent grasslands in a way which keeps the nutritional quality constant.

As the animals grow and develop, the livestock farmer separates them in line with their specific characteristics — between each season, when weaning, breeding, turning out to pasture, changing field and fattening. In 1908, a breeding technician, P. Diffloth, observed the following remarkable skill of Charolais fatteners: ‘they have a most particular facility and skill which allows them to judge at first glance the yield that the animal will provide the butcher with and the fattening time. According to the condition of each unit purchased, depending on how early, each are given the most suitable meadow.’ (‘L'herbe violente. Enquête ethnobotanique en pays brionnais’, Bernadette Lizet, in Études rurales: sauvage et domestique). Before slaughter, livestock farmers make a final selection, removing those animals from their parcels which have reached their optimum fattening potential.

As such, only certain animals on the holding are given over to the production of ‘Bœuf de Charolles’ meat.

Local wholesale butchers and slaughterers have refined their slaughtering and processing methods in order to preserve the initial characteristics specific to the meat which are a result of the rearing conditions, and in order to optimise the maturation capacity of the carcase: external fat is lightly trimmed to leave a layer of fat over the sirloin, carcases are progressively reduced in temperature, an ultimate pH is defined.

They also carefully select the carcases according to the specific characteristics established for the product.

As such, only certain carcases are given over to the production of ‘Bœuf de Charolles’ meat.

5.2.   Specificity of the product

‘Bœuf de Charolles’ carcases are characterised by their forequarters and hindquarters in balanced proportion and their bright colour, ranging from light to dark red. With a minimum weight of 320 kilograms for heifers and 360 kilograms for cows and bullocks, their conformation (rounded shoulders, thighs and loins) ranges from class R to E on the EUROP Community classification grid.

The fat cover, assessed according to the development of external fat, covers the sirloin of the carcase. It is classed between 2+ and 3+ on the EUROP Community classification grid and varies in colour from cream to yellow.

The marbling fat, assessed according to the development of internal fat, penetrates the thoracic cavity but leaves the ribs visible. It varies between classes 2+ and 3+ on the EUROP Community classification grid.

The carcase type therefore corresponds to animals in conformity, rounded, with fine bones, high muscular development, and forequarters and hindquarters of equal proportion, referred to by slaughterers in the geographical area as ‘coquette’ (fair) carcases.

The initial quality of the carcases gives ‘Bœuf de Charolles’ meat its specific characteristics. The texture, still referred to as the ‘grain de viande’ (meat grain), is assessed as an indicator of the final tenderness of the meat, varying from‘very fine’ to ‘normal’.

The meat is bright red throughout and finely marbled. Slaughterers and technicians qualify it as having ‘fine veins of fat’.

These characteristics mean that ‘Bœuf de Charolles’ carcases can be distinguished from those of other Charolais beef cattle.

The meat has a lightly veined, fine and tender texture, with a lingering juiciness to it, which produces a mild acid taste in the mouth. Its typical features, exhibited when cooked, smelled and tasted, are to be found in the intensity and richness of its aromas and smells (animal, fat, plant, cereal, etc.).

5.3.   Causal link between the geographical area and the quality or characteristics of the product

In the geographical area, original, typical meat is obtained from the way the production methods traditionally make use of the characteristics of the local area.

By using the Charolais breed in its native region, rigorously selecting the animals throughout their lifetime, slowly finishing the adult cattle on specific parcels and administering complementary feed, heavy carcases are obtained which are covered and marbled with fat. The conformation and fattened state of the carcases are responsible for the finely marbled look of ‘Bœuf de Charolles’ meat.

Respecting seasonal growth cycles, without loss of weight, limits the development of collagen in the tissue which causes the meat to toughen. The initial tenderness of the muscles which this achieves, together with how well-suited the carcases are to maturation, gives the meat its fine and tender texture.

The prolonged grazing time increases the oxidative metabolism of the animals’ muscles, giving the meat its flavour. Rearing the animals in this way on hilly terrain forces them into physical activity. Water contained in the muscles is in turn trapped in the metabolic structure. This gives a considerable, lingering juiciness and a mild acid taste to the meat.

The good quality grass and hay feed is responsible for the bright red colour of the meat and transfers natural antioxidants to it which preserve this colour. The age of the animals influences the intensity of this colour which can vary from light to dark red.

The health and physiological maturity of the animals, together with the grass-based feed during the finishing period and complementary feed free from fermented fodder contributes to the balanced glycolytic metabolism in the muscles, which thereby improves the colour and tenderness of the meat and makes the carcase more suited to maturation.

The botanical diversity in the area influences the quality of the fats in the meat, which can therefore vary in colour from yellow to cream. The particular characteristics of the fat (quantity, quality) together with a considerable juiciness reveal the remarkable intensity and richness in smells and aromas of ‘Bœuf de Charolles’ meat.

The animals are slaughtered once at optimum fattening weight, helping to achieve a balance between muscular development and marbling of the fat within the tissue.

The local wholesale butchers and slaughterers, with their mastery of slaughtering and processing methods, preserve and expose the work begun by the livestock farmers. The practice of lightly trimming the carcase protects it from drying out and promotes the maturation of the meat. Managing the temperature and pH of the carcases helps to maintain the tenderness of the meat.

All the expertise that the livestock farmers and slaughterers have developed, and the preservation of the specific characteristics of ‘Bœuf de Charolles’ meat, are maintained and live on thanks to the frequent dialogue between these actors on a local level (at cattle markets, livestock fattening competitions, breeding fairs and various other events).

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

https://www.inao.gouv.fr/fichier/CDCBoeufDeCharolles2013.pdf

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(1)  OJ L 343, 14.12.2012, p. 1.

(2)  OJ L 93, 31.3.2006, p.12. Replaced by Regulation (EU) No 1151/2012.

(3)  See footnote 2.

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