NSW Food Regulation 2025 89-91: Abattoirs release meat only after the carcase is branded by or under a meat safety inspector, with brands placed at the prescribed carcase positions, legible and reasonably permanent, or official Export Control Act marks for export kill

What does 89-91 require?

The abattoir licence holder ensures no abattoir meat leaves the site until the meat safety inspector, or someone the inspector authorises, has stamped its carcase or part with a prescribed brand (meat passed only for animal food, condemned meat and bird carcases aside). When the inspector passes a carcase as fit for people, the inspector brands it on each quarter for cattle, deer, sheep and goats, on the shoulder, middle and hind leg each side for pigs, on the rump for rabbits, and along the leg, loin, ribs and shoulder each side for lamb and hogget; broken carcases are branded on each piece or, if packed, on the carton; brands must be legible and fixed reasonably permanently, or placed where the inspector judges visible. Carcases slaughtered under Commonwealth export rules receive the official export mark instead. Meat condemned for both human and animal use is handled under AS 4696:2023. Inspector limbs carry 25 penalty units.