Exports (Meat) Regulations (Amendment) (Cth)

EXPORTS (MEAT) REGULATIONS.

Statutory Rules 1965, No. 40.(a)

Parts.

1. Regulation 3 of the Exports (Meat) Regulations is amended by omitting the words—

“Part II.—General Provisions as to the Exportation of Meat (Regulations 11-14).”

and inserting in their stead the words—

“Part II.—General Provisions as to the Exportation of Meat (Regulations 11-14b).”.

Interpretations.

2. Regulation 5 of the Exports (Meat) Regulations is amended—

(a) by omitting from the definition of “can” in sub-regulation

(1.) the word “tin” and inserting in its stead the word “tinplate”;

(b) by omitting from sub-regulation (1.) the definition of “dressed weight” and inserting in its stead the following definition:—

“‘dressed weight’—

(a)in relation to beef or veal—means the weight of the beef or veal when in a chilled state;

(b)in relation to lamb, mutton, pork or rabbits—means the weight of the lamb, mutton, pork or rabbits when in a frozen state;

(c) in relation to hares—means the weight of the hares when uneviscerated and in a chilled state; and

(d)in relation to poultry—means the weight of the poultry when undrawn and in a chilled state;”; and

(c) by omitting from sub-regulation (1.) the definition of “tag” and inserting in its stead the following definition:—

“‘tag’ means a prescribed tag affixed to or packed with meat, or sewn to the outside of the bag in which the meat is packed, as the case requires, in accordance with regulation 33 of these Regulations;”.

3. After regulation 14 of the Exports (Meat) Regulations the following regulations are inserted in Part II.:—

Exports of briskets prohibited unless exported to an approved place.

“14a. The exportation to a place other than an approved place of piece-beef or boneless beef derived from the brisket from a carcass of ox, heifer, cow or bull beef is prohibited.

Export of certain poultry prohibited.

“14b. The exportation of undrawn poultry of a kind referred to in the first column of the Tenth Schedule the weight of which is less than the weight specified in the second column of that Schedule in relation to poultry of that kind is prohibited.”.

(a) Made under the Customs Act 1901–1963 and the Commerce (Trade Descriptions) Act 1905–1950 on 1 April, 1965; notified in the Commonwealth Gazette on 1 April, 1965.

Trade description.

4. Regulation 16 of the Exports (Meat) Regulations is amended by inserting after sub-regulation (5.) the following sub-regulation:—

“(5a.) The last two preceding sub-regulations do not apply to or in relation to the colour of a registered brand of a manufacturer, producer, exporter or consignee forming part of the trade description of meat.”,

5. Regulations 33 and 34 of the Exports (Meat) Regulations are repealed and the following regulations inserted in their stead:—

Inspection of meat.

“33.—(1.) Where meat intended for export has been prepared under the supervision of an officer, inspected by an officer and passed fit for export—

(a)the meat may be stamped with an inspection stamp; or

(b)a prescribed tag the front of which has been stamped with an inspection stamp may be affixed to or packed with the meat.

“(2.) Where meat referred to in the last preceding sub-regulation is piece-meat, boneless meat, a meat product or edible offal that is packed in a case, carton, crate or cask, the outside of the case, carton, crate or cask shall be stamped with an inspection stamp.

“(3.) Where meat referred to in sub-regulation (1.) of this regulation is piece-meat, boneless meat, a meat product or edible offal that is packed in a bag, a prescribed tag the front of which has been stamped with an inspection stamp shall be sewn along one side to the outside of the bag.

“(4.) An inspection stamp shall be in accordance with the design contained in the Ninth Schedule.

“(5.) A prescribed tag—

(a) shall measure not less than one and one-half inches and not more than one and three-quarter inches in length and not less that three and one-quarter and not more than three and three-quarter inches in width;

(b)shall contain, on its back—

(i) the name or registered brand, or the name and registered brand, of the owner or operator of the export establishment at which the meat was prepared or of the exporter of the meat;

(ii) the word “Australia”;

(iii) a description of the meat, being, in the case of meat of a kind referred to in the first column of the Third Schedule, the description of that kind of meat set out in that column;

(iv) the net weight of the carcass, crop, quarter, piece or package, unless that net weight is shown by means of a cipher in accordance with the provisions of regulation 17 of these Regulations;

(c) shall, in the case of a prescribed tag in relation to first quality meat or with respect to edible offal, bacon or ham, be coloured blue;

(d)shall, in the case of a prescribed tag in relation to second quality meat, be coloured red; and

(e)shall, in the case of a prescribed tag in relation to third quality meat, be coloured white.

“(6.) Where a package of meat intended for export contains meat of first quality and also meat of second quality, the prescribed tag in relation to the meat contained in the package shall be coloured red.

“(7.) Where there is any inconsistency between the requirements of the last two preceding sub-regulations and the requirements of the third column of the Third Schedule with respect to the colour of the prescribed tag relating to any particular meat, the first-mentioned requirements shall be subject to the second-mentioned requirements.

Certain meats to be stamped as approved for export.

“34. Where meat intended for export, other than meat prepared under the supervision of an officer, has been—

(a)inspected by an officer;

(b) passed by that officer as fit for export; and

(c) packed for export in a case, carton, crate or cask,

the officer shall cause the case, carton, crate or cask to be stamped with a stamp in accordance with the design contained in the Seventh Schedule and to be marked with the registration number of the grader who graded the meat.”.

Certificates as to the condition of meat.

6. Regulation 38 of the Exports (Meat) Regulations is amended by omitting the figures “14” and inserting in their stead the figures “15”.

Analysts.

7. Regulation 47 of the Exports (Meat) Regulations is amended by omitting sub-regulation (3.) and inserting in its stead the following sub-regulation:—

“(3.) The following offices are prescribed offices for the purpose of the last preceding sub-regulation:—

(a)Assistant Comptroller-General (being the office of that designation in the Laboratory Branch);

(b)Chief Chemist;

(c) Chemist, Class III.;

(d)Chemist, Class II.; and

(e)Chemist, Class I.”.

8. After regulation 58 of the Exports (Meat) Regulations the following regulations are inserted:—

Use of official stamps and tags.

“58a. The Secretary may, in instrument under his hand, authorize the inclusion of a mark resembling a tag or official stamp in a paper, document or advertisement.

Unauthorized use of official stamps and tags.

“58b. A person shall not, without lawful authority, include or cause to be included in a paper, document or advertisement that is issued or circulated a mark resembling, or apparently intended to resemble or pass for, a tag or official stamp.”.

Second Schedule

9. The Second Schedule to the Exports (Meat) Regulations is amended—

(a)by omitting sub-paragraphs (1.) and (2.) of paragraph 3 and inserting in their stead the following sub-paragraphs:—

“(1.) The cattle and horses from which the meat was obtained shall, before being bled, have been stunned by means of—

(i) an electric stunner;

(ii) a captive bolt stunner; or

(iii) a firearm,

of a type approved by the Chief Veterinary Officer.

“(2.) The pigs from which the meat was obtained shall, before being bled, have been—

(i) stunned by means of—

(a) an electric stunner;

(b) a captive bolt stunner;

(c) a firearm; or

(ii) rendered unconscious in a gas chamber,

of a type approved by the Chief Veterinary Officer.”;

(b)by omitting from sub-paragraph (1.) of paragraph 11 the word “Hindquarters” and inserting in its stead the words “Subject to sub-paragraph (4.) of this paragraph, hindquarters”;

(c)by adding at the end of paragraph 11 the following subparagraph:—

“(4.) Sub-paragraph (1.) of this paragraph does not apply to piece-beef or boneless beef that is packed in a carton or case.”;

(d)by omitting paragraph 12;

(e)by omitting from sub-paragraph (1.) of paragraph 13 the words “boneless veal or boneless bobby-veal” and inserting in their stead the words “or boneless veal”;

(f) by omitting from sub-paragraphs (3.) and (4.) of paragraph 13 the words “or boneless bobby-veal”;

(g)by omitting from sub-paragraph (1.) of paragraph 14 the words, “Carcasses, sides or quarters of veal, and pieces of boneless veal or boneless bobby-veal” and inserting in their stead the words “Subject to sub-paragraph (4.) of this paragraph, carcasses, sides or quarters of veal, and pieces of boneless veal”;

(h)by adding at the end of paragraph 14 the following subparagraph:—

“(4.) Sub-paragraph (1.) of this paragraph does not apply to boneless veal that is packed in a carton or case.”;

(i) by inserting in sub-paragraph (2.) of paragraph 16, after the word “shall”, the words “, unless packed in a carton or case,”;

(j) by inserting in sub-paragraph (2.) of paragraph 18, after the word “shall”, the words “, unless packed in a carton or case,”;

(k)by inserting in sub-paragraph (3.) of paragraph 21, after the word “containing”, the words “not more than”;

(l) by omitting from paragraph 25 the words “, a meat product or edible offal” and inserting in their stead the words “or a meat product”;

(m) by inserting after sub-paragraph (7.) of paragraph 26 the following sub-paragraph:—

“(7a.) Where edible offal is packed in a case, the case shall be—

(a)a new case constructed of well seasoned soft-wood or hard-wood that has been sawn or dressed in a manner approved by an officer;

(b)strapped with metal strapping or wire; and

(c) sufficiently strong, in the opinion of an officer, to withstand the handling ordinarily incidental to transport to destinations beyond the Commonwealth.”;

(n)by omitting from sub-paragraph (1.) of paragraph 30 the words “Quarters of” and inserting in their stead the words “Subject to sub-paragraph (4.) of this paragraph, quarters of”;

(o)by adding at the end of paragraph 30 the following subparagraph:—

“(4.) Sub-paragraph (1.) of this paragraph does not apply to piece-horsemeat or boneless horsemeat that is packed in a carton or case.”;

(p)by inserting in Part I. after paragraph 32 the following paragraph:—

Cartons.

“32a.—(1.) Where meat, a meat product or edible offal intended for export in a frozen or chilled state is packed in a carton, the carton shall be of a kind approved by the Secretary for that purpose.

“(2.) Where meat, a meat product or edible offal, other than meat, a meat product or edible offal intended for export in a frozen or chilled state, is packed in a carton, the carton shall be of a kind approved by the Secretary for that purpose.”;

(q)by inserting after paragraph 33 the following paragraph:—

Bobby-veal.

“33a. The trade description, in relation to veal, shall not include the word ‘bobby’ unless the veal was derived from the carcass of a calf the dressed weight of which was not more than 70 pounds”; and

(r) by inserting in paragraph 36, after the word “markings” (first occurring), the words “on meat or”.

Third Schedule.

10. The Third Schedule to the Exports (Meat) Regulations is amended—

(a) by inserting after item 6 the following item:—

“6a. Ox beef—other quality hindquarters, fore-quarters and crops 1. A hindquarter, forequarter or crop shall be derived from the carcass of an ox or steer, being a carcass the dressed weight of which is not less than 201 pounds 2. A hindquarter forequarter or crop, other than a hindquarter, forequarter or crop of first, second or third quality, shall be derived from a carcass of a kind approved by the Secretary and shall be graded in such manner as the Chief Veterinary Officer directs 1. The trade description shall include the words ‘ox beef’ on the tags and coverings 2. The tags shall be of an approved colour and the particulars required by these Regulations to be included on a tag and on the coverings shall be written in ink of an approved colour”;

(b)by inserting after item 22 the following item:—

“22a. Cow beef—other quality hindquarters, forequarters and crops 1. A hindquarter, forequarter or crop, other than a hindquarter, forequarter or crop of first, second or third quality, shall be derived from a carcass of a kind approved by the Secretary and shall be graded in such manner as the Chief Veterinary Officer directs 1. The trade description shall include the words ‘cow beef’ on the tags and on the coverings 2. The tags shall be of an approved colour and the particulars required by these Regulations to be included on a tag and on the coverings shall be written in ink of an approved colour”;

(c) by inserting after item 25 the following item:—

“25a. Piece-beef— third quality 1. A piece of third quality piece-beef shall be derived from a third quality hindquarter or a third quality crop of ox or cow beef 2. A piece of piece-beef shall consist of a piece recognized in commerce as a cut of piece-beef, and may be either bone-in or boneless 1. The trade description shall include— (a)the words ‘ox beef’ or ‘cow beef’, as the case requires, on the tags and on the coverings; and (b)the cut, and the number of pieces, of piece-beef contained in the package on the coverings”;

(d)by omitting from the second column of item 26 the words “or second quality” and inserting in their stead the words “, second quality or third quality”;

(e)by omitting item 27 and inserting in its stead the following item:—

“27. Boneless beef 1. Subject to the next succeeding paragraph, the beef shall be derived from— (a)a hindquarter or crop of ox, heifer or cow beef of first, second or third quality; (b) bull beef; (c) briskets; or (d) shins 2. If the Secretary so approves, boneless beef may be derived from beef other than beef referred to in the last preceding paragraph and the quality, and the conditions determining the quality, of boneless beef so derived shall be such as the Chief Veterinary Officer determines 1. Subject to the next succeeding paragraph, the trade description shall include the words ‘ox beef, ‘heifer beef’, ‘bull beef’ or ‘cow beef’, as the case requires, on the tags and on the coverings 2. In the case of boneless beef derived from briskets or shins the trade description shall include the words ‘boneless beef’ on the tags and on the coverings 3. In the case of boneless beef derived from bull beef or shins— (a) a tag shall be white in colour; and (b)the particulars required by these Regulations to be included on the tags or on the coverings shall be written in indelible black ink 4. In the case of boneless beef derived from beef other than beef referred to in paragraph 1 in the Second Column of this item— (a) a tag shall be of an approved colour; and (b)the particulars required by these Regulations to be included on a tag or on the coverings shall be written in ink of an approved colour”;

(f) by omitting from paragraph 1 in Second Column of item 28 the figures “71” and inserting in their stead the figures “50”;

(g)by omitting from paragraph 1 in the Second Column of item 29 the figures “71” and inserting in their stead the figures “50”;

(h)by inserting after item 29 the following item:—

“29a. Veal—third quality 1. The dressed weight of a carcass shall not be less than 42 pounds and not more than 200 pounds 2. A carcass shall be of fair conformation and reasonably bright appearance 3. A carcass shall exhibit some bloom 4. A carcass shall have a covering of fat over the kidneys and have firm flesh 1. The trade description shall include the word ‘veal’ on the tags and on the coverings”;

(i) by omitting items 32 and 33 and inserting in their stead the following items:—

“32. Piece-veal—third quality	1. Third quality piece-veal shall be derived from a third quality carcass of veal 2. A piece of piece-veal shall consist of a piece recognized in commerce as a cut of piece-veal, and may be either bone-in or boneless	1. The trade description shall include— (a)the word ‘veal’ on the tags and on the coverings; and (b) the cut, and number of pieces, of piece-veal on the coverings
“33. Boneless veal	1. Boneless veal shall be derived from a carcass of a calf not less than 14 days old, the dressed weight of which shall be not more than 200 pounds 2. The carcass shall have had firm flesh, have been in reasonable condition and been such that not less than 10 pounds of frozen meat (not including the weight of any bones) could be obtained from each side of the carcass	1, The trade description shall include the words ‘boneless veal’ on the tags and on the coverings”;

(j) by inserting after item 55 the following item:—

“55a. Piece-lamb— third quality 1. A piece of third quality piece-lamb shall be derived from a third quality carcass of lamb, down type lamb or summer lamb 2. A piece of piece-lamb shall consist of a piece recognized in commerce as a cut of piece-lamb, and may be either bone-in or boneless 1. The trade description shall include— (a)the word ‘lamb’ on the tags and on the coverings; and (b) the cut, and number of pieces, of piece-lamb contained in the package on the coverings”;

 

(k)by inserting after item 59 the following item:—

“59a. Piece-mutton— third quality 1. A piece of third quality piece-mutton shall be derived from a carcass of third quality wether mutton, maiden ewe mutton or ewe mutton 2. A piece of piece-mutton shall consist of a piece recognized in commerce as a cut of piece-mutton, and may either be bone-in or boneless 1. The trade description shall include— (a) the words ‘wether or M/E mutton’, or the words ‘ewe mutton’, as the case requires, on the tags and on the coverings, and (b)the cut, and the number of pieces, of piece-mutton contained in the package on the coverings”;

(l) by omitting item 60 and inserting in its stead the following item:—

“60. Boneless mutton 1. Subject to the next succeeding paragraph, boneless mutton shall be derived from a first, second or third quality carcass of wether mutton or maiden ewe mutton or from a second or third quality carcass of ewe mutton or from ram mutton 2. If the Secretary so approves, boneless mutton may be derived from mutton other than mutton referred to in the last preceding paragraph, and the quality, and the conditions determining the quality, of boneless mutton so derived shall be such as the Chief Veterinary Officer determines 1. The trade description shall include the words ‘boneless mutton’ or the words ‘boneless ram mutton’, as the case requires, on the tags and on the coverings 2. In the case of boneless mutton derived from ram mutton— (a) each tag shall be white in colour; and (b) the particulars required by these Regulations to be included on the tags or on the coverings shall be written in indelible black ink 3. In the case of boneless mutton derived from mutton other than mutton referred to in paragraph 1 of the Second Column of this item— (a) the tag shall be of an approved colour; and (b)the particulars required by these Regulations to be included on each tag or on the coverings shall be written in an ink of an approved colour”;

(m) by omitting from the First Column of item 61 the words “baconer or porker carcasses”;

(n) by omitting from the First Column of item 62 the words “baconer or porker carcasses”;

(o)by omitting from the First Column of item 64 the words “baconer (other than ham-trimmed legs)”;

(p) by omitting paragraph 1 in the Second Column of item 64 and inserting in its stead the following paragraph:—

“1. A piece of first quality piece-pork shall be derived from a carcass of first quality pork”;

(q)by omitting from the First Column of item 65 the words “baconer (other than ham-trimmed legs)”;

(r) by omitting paragraph 1 in the Second Column of item 65 and inserting in its stead the following paragraph:—

“1. A piece of second quality piece-pork shall be derived from a carcass of second quality pork”;

(s)by omitting items 66, 67 and 68 and inserting in their stead the following items:—

“66. Piece-pork— third quality	1. A piece of third quality piece-pork shall be derived from a carcass of third quality pork 2. A piece of piece-pork shall consist of a piece recognized in commerce as a cut of piece-pork, and may be either bone-in or boneless	1. The trade description shall include— (a)the word ‘pork’ on the tags and on the coverings; and (b)the cut, and the number of pieces of piece-pork contained in the package, on the coverings
“67. Boneless pork	1. Boneless pork shall be derived from a carcass of first, second or third quality pork	1. The trade description shall include the words ‘boneless pork’ on the tags and on the coverings”;

(t) by inserting in paragraph 1 in the Second Column of item 90, after the word “quality”, the words “or second quality”;

(u) by omitting item 92 and inserting in its stead the following item:—

“92. Meat extract 1. The extract shall have been produced by being extracted, expressed or concentrated, from the flesh of cattle, sheep, rabbits or poultry 2. The extract shall contain the protein of the flesh and shall not contain yeast or have added to it any substance other than salt or another condiment. 1. In the case of meat extract obtained from the flesh of rabbits or poultry, the trade description on each container of the extract shall include the words ‘extract of rabbit-meat’ or ‘extract of poultry’, as the case requires”;

and

(v) by omitting paragraph 1 from the Second Column of item 94.

Fourth Schedule.

11. The Fourth Schedule to the Exports (Meat) Regulations is amended by omitting items 3, 4, 5 and 6 and inserting in their stead the following items:—

“3. Pork—first quality..........	Not over 60 pounds............................................................	P. 1
	Over 60 pounds but not over 80 pounds..............................	P. 2
	Over 80 pounds but not over 100 pounds.............................	P. 3
	Over 100 pounds but not over 120 pounds...........................	B. 1
	Over 120 pounds but not over 140 pounds...........................	B. 2
	Over 140 pounds but not over 160 pounds...........................	B. 3
	Over 160 pounds but not over 180 pounds...........................	B. 4
	Over 180 pounds but not over 200 pounds...........................	B. 5
“4. Pork—second quality.....	Not over 60 pounds............................................................	P. 11
	Over 60 pounds but not over 80 pounds..............................	P. 22
	Over 80 pounds but not over 100 pounds.............................	P. 33
	Over 100 pounds but not over 120 pounds...........................	B. 11
	Over 120 pounds but not over 140 pounds...........................	B. 22
	Over 140 pounds but not over 160 pounds...........................	B. 33
	Over 160 pounds but not over 180 pounds...........................	B. 44
	Over 180 pounds but not over 200 pounds...........................	B. 55

Fifth Schedule.

12. The Fifth Schedule to the Exports (Meat) Regulations is amended—

(a) by omitting Form 5; and

(b)by inserting in Form 8, after the word “post-mortem”, the word “veterinary”.

Fifth Schedule.

13. The Fifth Schedule to the Exports (Meat) Regulations is amended by adding at the end thereof the following form:—

Form 15.  Regulation 38.

COMMONWEALTH OF AUSTRALIA.

Exports (Meat) Regulations.

OFFICIAL CERTIFICATE WITH RESPECT TO BUFFALO MEAT.

I hereby certify that the undermentioned buffalo meat shipped per

to on , 19 , has been examined and found, by post-mortem inspection, to be free from disease and suitable in every way for human consumption:—

Name of exporter. Description of meat. Markings. Number of carcasses, cases, crates or cartons.

Dated at in the State of

this day of , 19 .

 Officer of the Department of Primary Industry.

Sixth Schedule

14. The Sixth Schedule to the Exports (Meat) Regulations is amended by omitting paragraph 46 and inserting in its stead the following paragraph:—

Rooms to be provided.

“46.—(1.) Subject to the next succeeding sub-paragraph, the premises shall contain a room set apart for each of the following processes but for no other purpose:—

(a)the boning of meat;

(b)the packing of meat; and

(c)the preparation of piece-meat.

“(2.) It is sufficient compliance with the last preceding sub-paragraph if—

(a)the premises contain a room or rooms set apart for the carrying on of all or any of the processes referred to in that sub-paragraph; and

(b)each of those processes is to be carried on in the room or at least one of the rooms so set apart.

“(3.) The premises shall be equipped with machinery capable of maintaining in such a room, at all times, a temperature not exceeding 50 degrees Fahrenheit.

“(4.) Subject to the next succeeding sub-paragraph, the height of each wall, measured from the floor to the ceiling or wall-plate, of such a room shall not be less than 12 feet.

“(5.) Where the Secretary is satisfied that adequate provision is made in such a room for ventilation, the height of each wall, measured from the floor to the ceiling or wall-plate of the room may be less than 12 feet but shall not be less than 10 feet.

“(6.) Each wall of such a room shall be constructed of brick, masonry, concrete or approved material, or of such a material in conjunction with mother such material or other such materials.”.

Seventh Schedule.

15. The Seventh Schedule to the Exports (Meat) Regulations is amended by omitting the heading and inserting in its stead the following heading:—

“DESIGN TO BE APPLIED TO A CARTON, CASE, CRATE OR CASK CONTAINING MEAT THAT HAS BEEN INSPECTED AND PASSED FOR EXPORT.”.

Eighth Schedule.

16. The Eighth Schedule to the Exports (Meat) Regulations is repealed and the following Schedule inserted in its stead:—

EIGHTH SCHEDULE.

Second Sch. para. 23 (11.).

WEIGHT-RANGES FOR THE PURPOSES OF PACKING POULTRY.
First Column.	Second Column.
Kind of Poultry.	Weight-ranges.
Chickens—first quality.......................	(a) Not less than 1 pound but not exceeding 1½ pounds
	(b) Exceeding 1½ pounds but not exceeding 2 pounds
	(c) Exceeding 2 pounds but not exceeding 21 pounds
	(d) Exceeding 2½ pounds but not exceeding 3 pounds
	(e) Exceeding 3 pounds but not exceeding 3½ pounds
	(f) Exceeding 3½ pounds but not exceeding 4 pounds
	(g) Exceeding 4 pounds but not exceeding 4½ pounds
	(h) Exceeding 4½ pounds but not exceeding 5 pounds
	(i) Exceeding 5 pounds
Boiler fowls—first quality...................	(a) Not less than 2 pounds but not exceeding 2½ pounds
	(b) Exceeding 2½pounds but not exceeding 3 pounds
	(c) Exceeding 3 pounds but not exceeding 3½ pounds
	(d) Exceeding 3½ pounds but not exceeding 4 pounds
	(e) Exceeding 4 pounds but not exceeding 4½ pounds
	(f) Exceeding 4½ pounds but not exceeding 5 pounds
	(g) Exceeding 5 pounds

EIGHTH SCHEDULE—continued.

First Column.	Second Column.
Kind of Poultry.	Weight-ranges.
Ducklings—first quality female birds	Not less than 2 pounds but not exceeding 2½ pounds
Ducklings—first quality male or female birds	(a) Exceeding 2½ pounds but not exceeding 3 pounds
	(b) Exceeding 3 pounds but not exceeding 3½ pounds
	(c) Exceeding 3½ pounds but not exceeding 4 pounds
	(d) Exceeding 4 pounds but not exceeding 4½ pounds
	(e) Exceeding 4½ pounds but not exceeding 5 pounds
	(f) Exceeding 5 pounds but not exceeding 6 pounds
	(g) Exceeding 6 pounds but not exceeding 7 pounds
	(h) Exceeding 7 pounds but not exceeding 8 pounds
	(i) Exceeding 8 pounds
Goslings—first quality........................	(a) Not less than 6 pounds but not exceeding 8 pounds
	(b) Exceeding 8 pounds but not exceeding 10 pounds
	(c) Exceeding 10 pounds but not exceeding 12 pounds
	(d) Exceeding 12 pounds but not exceeding 14 pounds
	(e) Exceeding 14 pounds
Turkeys—first or second quality gobblers	(a) Not less than 8 pounds but not exceeding 10 pounds
	(b) Exceeding 10 pounds but not exceeding 12 pounds
	(c) Exceeding 12 pounds but not exceeding 14 pounds
	(d) Exceeding 14 pounds but not exceeding 16 pounds
	(e) Exceeding 16 pounds but not exceeding 18 pounds
	(f) Exceeding 18 pounds but not exceeding 20 pounds
	(g) Exceeding 20 pounds
Turkeys—first or second quality hens	(a) Not less than 6 pounds but not exceeding 8 pounds
	(b) Exceeding 8 pounds but not exceeding 10 pounds
	(c) Exceeding 10 pounds but not exceeding 12 pounds
	(d) Exceeding 12 pounds but not exceeding 14 pounds
	(e) Exceeding 14 pounds

Ninth and Tenth Schedules.

17. The Exports (Meat) Regulations are amended by adding at the end thereof the following Schedules:—

NINTH SCHEDULE.

Regulation 33.

DESIGN TO BE APPLIED WHERE MEAT HAS BEEN PREPARED UNDER SUPERVISION OF AND PASSED BY AN OFFICER.

The design shall be completed by the insertion in the space marked A of the number allotted to the export establishment in pursuance of regulation 24 of these Regulations.

TENTH SCHEDULE.

Regulation 14b.

MINIMUM WEIGHTS OF UNDRAWN POULTRY.

First Column.	Second Column.
Kind of Poultry.	Minimum Weight.
Chickens...............................................................................................................	1½ pounds
Boiler fowls...........................................................................................................	2½ pounds
Ducklings—first quality female birds......................................................................	3 pounds
Ducklings—first quality male birds.........................................................................	3½ pounds
Goslings—first quality...........................................................................................	8 pounds
Turkeys—first or second quality gobblers................................................................	10 pounds
Turkeys—first or second quality hens......................................................................	8 pounds