Meat Safety Act, 2000 (Act No. 40 of 2000)

Ostrich Regulations, 2007

Purchase

1)	The legs and neck may be removed from carcasses before chilling but any further portioning or cutting must be done in a room or facility designed for further portioning, cutting or deboning.

2)	If no use exists for carcasses after the legs and neck have been removed, it may be placed in a refrigerated holding room before dispatching to a rendering plant, but if such carcasses are removed on a continuous basis from the premises, a refrigerated holding room is not required.