Sch 3

Schedule 3

[regulation 14]

Hogget3

Beef

Beef2

Part D

Beef3

• Numeral authorised by Authority

[Schedule 3 amended: Gazette 23 May 1986 p. 1741; 27 May 1988 p. 1795.]

Schedule 4

[regulation 17]

Standard carcases

1. Pigs

A standard carcase of pig is the whole body of a slaughtered porcine animal, passed as suitable for human consumption by an authorised officer under the Food Act 2008, after bleeding, removal of head, hair, scurf, trotters and evisceration of all internal digestive, circulatory, respiratory, excretory and reproductive organs, kidneys, flare fat and minimum trimming required by the inspector to only that degree which is needed to enable the carcase to be passed for human consumption. The head shall be removed between the occipital bone (skull) and the first cervical vertebra.

[Clause 1 amended: Gazette 10 Jan 2017 p. 171.]

2. Cattle

A standard beef or veal carcase is the body of a slaughtered bovine animal after —

(c) evisceration of all the internal digestive, respiratory, excretory, reproductive and circulatory organs; and

(d) minimum trimming required by the meat inspection service to only that degree which is needed to enable the carcase to be passed as fit for human consumption,

(f) the feet between the carpus and metacarpus (knee joint) and the tarsus and metatarsus (hock joint); and

(g) the tail at the junction between the sacral and coccygeal vertebrae; and

(h) the thick and thin skirts by separating the connective tissues as close as possible from the abdominal and thoracic walls except for unsplit veal carcases where the thin skirts may be retained; and

(i) the kidneys and kidney fat and fat from within the pelvic channel except for unsplit veal carcases where the pelvic channel fat may be retained; and

(j) the udder, testes, penis and external fat on the ventral abdomen including precrural (flank) fat; and

(k) all fat on the channel rim (anal fold) from the tuber ischii to the sacrococcygeal junction not deeper than to expose the sacro‑sciatic ligament; and

(l) excess fat on the topside rim to within 1 cm but no closer than 1 cm of the underlying muscle; and

(m) xiphoid cartilage and intra‑thoracic fat; and

(n) excess subcutaneous brisket fat to within 1 cm but no closer than 1 cm of the underlying muscle at the midline, by a knife cut at 90 degrees to the midline sawn surface.