South Australian Repealed Regulations

This legislation has been repealed.

MEAT HYGIENE REGULATIONS 1994 - REG 9

9—Method of marking meat fit for human consumption (section 24)

        (1)         Meat processed under an accreditation authorising the slaughtering of animals must not be marked as fit for human consumption except by means of a brand or brands ¹ leased by the holder of the accreditation from the Minister and designated by the Minister as appropriate to the class of meat marked.

        (2)         A brand applied to the carcass of a slaughtered animal marking it as fit for human consumption must be applied to the following parts:

            (a)         in the case of adult bovine animals, camels or equine animals—

                  (i)         on the upper surface of the tongue; and

                  (ii)         on each shoulder and brisket; and

                  (iii)         on the outside of the buttock including the silver side, rump and loin; and

                  (iv)         on the flank; and

                  (v)         on the outside of the ribs; and

                  (vi)         on the inside of the ribs near the backbone and inside the topside;

            (b)         in the case of calves—

                  (i)         on each leg; and

                  (ii)         on each buttock; and

                  (iii)         on each flank; and

                  (iv)         on each shoulder;

            (c)         in the case of sheep, deer or goats—on each side of the loin, shoulders and legs;

            (d)         in the case of pigs—on each cheek and hand and on each side of the loin and hind legs;

            (e)         in the case of emus or ostriches—on each leg and on each breast;

            (f)         in the case of any other animals—on carcass parts determined by the Minister.

        (3)         The brand must be applied to the meat in a manner that ensures that the markings made by the brand are fully legible.

        (4)         This regulation does not apply in relation to—

            (a)         meat processed in an establishment registered under the Export Control Act 1982 of the Commonwealth (as amended from time to time) and marked in accordance with that Act; or

            (b)         meat derived from poultry.

Note—

1         The brand will include the relevant accreditation number and may, if the brand is to be used in relation to a particular class of meat, include letters, numbers or symbols identifying the class of meat.