#52026XC02559EU approval notice for amendments to the ‘Bœuf de Bazas’ PGI specification
AI-generated summary for informational purposes only. Not legal advice. See the original source for the authoritative text.
This notice updates the EU-recognized product rules for ‘Bœuf de Bazas’, a French protected geographical indication for beef. The amendments clarify the production area, update administrative sections, replace the product class with the relevant customs code, and add clearer labelling requirements, including use of the EU PGI logo next to the registered name. Producers, slaughterhouses, certifying bodies, and sellers using the ‘Bœuf de Bazas’ name should check that their records, transport practices, origin controls, and labels match the revised specification. The change does not rename the product or alter the basic link to the region, so its impact is mainly operational and compliance-focused.
AI-generated summary. May contain errors. Refer to official sources for legal decisions.
Key Changes
- Updates the ‘Bœuf de Bazas’ PGI specification without changing the protected name or the core regional link.
- Clarifies the geographical area by listing municipalities and removes the requirement that slaughter must take place inside the area.
- Requires labels to show the registered name ‘Bœuf de Bazas’ and the EU PGI logo in the same visual field.
Obligations
What this law requires
Operators involved in producing product marketed under the ‘Bœuf de Bazas’ PGI must make themselves known to the applicant group in order to be authorised.
Animals marketed as ‘Bœuf de Bazas’ PGI must be born, reared, and fattened within the defined geographical area of the PGI.
Only Bazadaise cattle, Blonde d’Aquitaine cattle, or crosses between those two breeds may be used for meat marketed under the ‘Bœuf de Bazas’ PGI.
Animals used for ‘Bœuf de Bazas’ PGI must meet the specified slaughter-age ranges: heifers 30–48 months, cows 36–108 months, and steers 36–60 months.
Carcasses marketed as ‘Bœuf de Bazas’ PGI must meet the specified characteristics: minimum weight of 300 kg for heifers and cows or 380 kg for steers, conformation classes E/U/R, fat score 3 or 4, bright red meat colour, and the stated limits on trimming external fat.