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The Carcase Classification and Price Reporting Regulations (Northern Ireland) 2018
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Regulation 17
SCHEDULE 4Records: pig carcases
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1. The results of the classification.
2. The approval number of the slaughterhouse.
3. The kill or slaughter number of the animal from which the carcase was obtained, as allocated by the operator.
4. The date of slaughter.
5. The warm weight of the carcase, together with a note of—
(a)any adjustment made for the cold carcase weight, and
(b)any coefficient applied.
6. The lean meat percentage of the carcase.
7. An indication as to whether the tongue, flare, fat, kidneys and diaphragm were attached or removed.
8. A record that the prescribed communication has been effected.
9. The name and signature of the person who carried out the classification.
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