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Fresh Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997
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3.—(1) Carcases weighing more than 65 kg shall have the health mark applied legibly in ink or hot-branded on each half carcase in at least the following places— external surface of the thigh, loins, back, breast and shoulder.
(2) Lamb, kid and piglet carcases shall have the health mark applies in at least two places, one on each side of the carcase, on the shoulder or on the external surface of the thigh, and such health mark may be in the form of a label or tag, to be used only once.
(3) Other carcases shall have the health mark applied in ink or hot-branded in at least the following places— on the shoulders and on the external surface of the thighs.
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