Statistics Act, 1999
R 385
Meat Safety Act, 2000 (Act No. 40 of 2000)Red Meat Regulations, 2004Part V : Humane Treatment of Animals and Slaughter Process [Section 11(1)(h)]78. Quartering |
A carcass passed by a registered inspector may be quartered in an abattoir before or after chilling, but any further cutting must be done in a cutting room.
