Commerce (Meat Export) Regulations (Amendment)

Legislation au C1938L00031 Regulations Not in force Legislative Instrument

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STATUTORY RULES.

1938. No. 31.

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REGULATIONS UNDER THE CUSTOMS ACT 1901-1936 AND THE COMMERCE (TRADE DESCRIPTIONS) ACT 1905-1933.*

I, THE GOVERNOR-GENERAL in and over the Commonwealth of Australia, acting with the advice of the Federal Executive Council, hereby make the following Regulations under the Customs Act 1901-1936 and the Commerce (Trade Descriptions) Act 1905-1933.

Dated this Twenty fourth day of March, 1938.

(SGD.) GOWRIE.

Governor-General.

By His Excellency’s Command,

for the Minister of State for Commerce and for the Minister of State for Trade and Customs.

Amendments of the Commerce (Meat Export) Regulations.†

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Inspector’s Certificate to be attached.

1. Regulation 81 of the Commerce (Meat Export) Regulations is amended by omitting the words “and mutton” and inserting in their stead the words “, mutton, beef, veal, beef offal and veal offal”.

Approved for export and passed for export stamps.

2. Regulation 82 of the Commerce (Meat Export) Regulations is amended—

(a) by omitting the words “other than lamb, teg and mutton,”; and

(b) by inserting after the word “offal” the words “(other than lamb, teg, mutton, beef, veal, beef offal and veal offal)”.

3. After regulation 82a of the Commerce (Meat Export) Regulations the following regulation is inserted:—

Certification of beef, veal and offal.

“82b.— (1.) For the purposes of this regulation and of the Fourth Schedule to these Regulations—

(a) ‘frozen piece beef and cuts of beef’ (first and second quality) means one or more of the following pieces or cuts of beef:—

buttocks;

buttocks and rumps;

* Notified In the Commonwealth Gazette on , 1938.

† Statutory Rules 1923, No. 36, as amended by Statutory Rules 1924, No. 127; 1927, No. 130; 1933, No. 119; 1934, No. 63; 1936, No. 138; and 1938, No. 1.

627. —6/16.3.1938. — Price 3d.

rumps;

loins;

rumps and loins;

sets of ribs;

fillets;

briskets;

topsides;

silversides;

thick flanks;

middles; and

stripped loins; and

(b) ‘frozen boneless beef’ means—

(i) boneless beef produced from quarters, crops, pieces or cuts of beef of third quality; or

(ii) chucks, blades, clods and shins of beef produced from carcasses of first, second or third quality.

(2.) Chilled beef, frozen beef, frozen veal and frozen beef and veal offal intended for export shall, for the purposes of determining the trade description to be applied thereto in accordance with this regulation, be classified in accordance with the grades and weights specified in the Fourth Schedule to these Regulations.

(3.) The prescribed tag shall be attached to each carcass, quarter, bag, case or crate.

(4.) Chilled beef passed for export shall be designated on the coverings and on the tags as ‘Chilled Ox Beef’, ‘Chilled Heifer Beef’ or ‘Chilled Cow Beef’, as the case may be.

(5.) Frozen beef in quarters or crops passed for export shall be designated on the coverings and on the tags as ‘Ox Beef’, ‘Heifer Beef’ or ‘Cow Beef’, as the case may be.

(6.) Frozen piece beef and cuts of beef passed for export shall be designated on the coverings and on the tags as ‘Ox Beef’, ‘Heifer Beef’ or ‘Cow Beef,’ as the case may be, and the name and quantity of the piece or cut shall be set out on the coverings.

(7.) Frozen boneless beef passed for export shall be designated on the coverings and on the tags as ‘Boneless Ox Beef’, ‘Boneless Cow Beef’, or ‘Boneless Bull Beef’, as the case may be, and the name and quantity of the particular boneless cut shall be set out on the coverings.

(8.) Frozen beef and veal offal passed for export shall be designated on the coverings with a correct description of the kind of meat contained therein (e.g. ‘Ox Hearts’, ‘Ox Livers’, ‘Ox Tongues’, ‘Beef Hearts’, ‘Beef Tongues’, ‘Calves Hearts’, ‘Calves Tongues ‘).

(9.) Frozen carcass veal passed for export shall be designated on the coverings and on the tags as ‘Veal’.

(10.) Frozen boneless veal passed for export and derived from carcasses weighing not less than 71 pounds nor more than 200 pounds shall he designated on the coverings and on the tags as ‘Boneless Veal’.

(11.) Frozen boneless veal passed for export and derived from carcasses weighing not more than 70 pounds shall be designated on the coverings and on the tags as ‘Boneless Bobby Veal’.

(12.) For the purposes of this regulation, a prescribed tag shall comply with the following provisions:—

(a) The tag shall be not less than 1½ inches nor more than 1¾ inches wide and not less than 3¼ inches nor more than 3¾ inches long.

(b) On one side of the tag there shall be set out—

(i) the Commonwealth Coat of Arms;

(ii) the word ‘Australia’;

(iii) the certificate of an inspector to the effect that the meat was, at the date of inspection, free from disease and suitable in every way for human consumption;

(iv) a facsimile of the signature of the inspector;

(v) a cypher mark denoting the month of slaughter; and

(vi) the name of the State in which the meat was treated.

(i) the name or registered brand of the operator or proprietor of a registered establishment or the exporter; and

(ii) except in the case of beef offal and veal offal, when the reverse side of the tag may be plain, the designation of the meat as prescribed in sub-regulations (4.) to (11.) (inclusive) of this regulation.

(d) The certificate appearing on the tag shall be printed lengthwise.

(e) The colour of the tag for a particular grade shall be that specified in the Fourth Schedule to these Regulations.

(13.) The marking on the coverings in pursuance of this regulation shall be made in the colour appropriate to the class of meat in accordance with the Fourth Schedule.”.

Fourth Schedule.

4. After the Third Schedule to the Commerce (Meat Export) Regulations the following Schedule is added:—

“THE FOURTH SCHEDULE. Reg 82b.

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CLASSIFICATION OF CHILLED BEEF, FROZEN BEEF, FROZEN VEAL AND FROZEN BEEF AND VEAL OFFAL, COLOURS OR PRESCRIBED TAGS AND COLOUR OF LETTERING ON COVERINGS.

Class of Meat.	Grade.	Weight Range.			Colour of prescribed Tag.	Colour of lettering on covering.
Class of Meat.	Grade.	Forequarters.	Hindquarters.	Crops.	Colour of prescribed Tag.	Colour of lettering on covering.
Chilled Beef................	First Quality	Range of weights as approved by the Secretary	Range of weights as approved by the Secretary	Range of weights as approved by the Secretary	Blue	Blue
Chilled Beef................	Second Quality	Range of weights as approved by the Secretary	Range of weights as approved by the Secretary	Range of weights as approved by the Secretary	Red	Red
Frozen Beef in quarters or crops...	First Quality	Range of weights as approved by the Secretary	Under 145 lb., 145 lb. to 210 lb., over 210 lb.	Under 100 lb., 100 lb. to 155 lb., over 155 lb.	Blue	Blue
Frozen Beef in quarters or crops....	Second Quality	All weights.	All weights	All weights	Red	Red
Frozen Beef in quarters or crops....	Third Quality	All weights	All weights	All weights	White	Black
Frozen Piece Beef and Cuts of Beef	First Quality	All weights			Blue	Blue
Frozen Piece Beef and Cuts of Beef	Second Quality	All weights			Red	Red
Frozen Boneless Beef..........	Third Quality	All weights			White	Black
Frozen Beef and Veal Offal.......	First Grade	All weights			Blue	Blue
Frozen Carcass Veal (as carcasses, sides or quarters)	First Quality	Not less than 60 lb. nor more than 200 lb. per carcass.			Blue	Blue
Frozen Carcass Veal (as carcasses, sides or quarters)	Second Quality	Not less than 60 lb. nor more than 200 lb. per carcass.			Red	Red
Frozen Boneless Veal..........	Third Quality	To be from carcasses weighing not less than 71 lb. nor more than 200 lb. per carcass			White	Black
Frozen Boneless Bobby Veal......	Third Quality	To be from carcasses weighing not more than 70 lb.			White	Black”.

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By Authority: L. F. Johnston, Commonwealth Government Printer, Canberra.

Overview

The Statutory Rules 1938 No. 31, Regulations under the Customs Act 1901-1936 and the Commerce (Trade Descriptions) Act 1905-1933, were enacted to address inconsistencies and gaps in the classification and description of meat exports, particularly beef and veal. These regulations were made by the Governor-General in and over the Commonwealth of Australia, acting with the advice of the Federal Executive Council. The objective was to ensure that meat products intended for export were accurately described and classified, thereby maintaining the quality and integrity of Australian meat products in international markets. The regulations amend the Commerce (Meat Export) Regulations to expand the range of meat products covered, specify the classification, grading, and labelling requirements, and introduce new tags that must be attached to each meat product to certify its quality and origin. This legislative instrument aims to streamline the export process while enhancing consumer confidence in Australian meat products abroad.

Scope and Application

The Statutory Rules of 1938, No. 31, made under the Customs Act 1901-1936 and the Commerce (Trade Descriptions) Act 1905-1933, pertain to the regulation of meat exports from Australia. These regulations specifically apply to entities involved in the export of meat, including beef, veal, and their respective offals, and require adherence to the prescribed standards and classifications. The rules cover both the physical tagging of meat products and the labelling requirements to ensure that the meat is correctly identified according to its grade and type. The regulations are applicable nationally, as they are issued under Commonwealth authority and extend to all meat exports from Australia. Notably, the regulations do not explicitly state any exclusions or exemptions, but they do require compliance with the detailed specifications for tags and coverings, including the use of prescribed colours and inscriptions. The application of these regulations is further defined and potentially extended through subordinate instruments, such as the Fourth Schedule, which provides detailed classifications and specifications for various types and grades of meat.

Key Provisions

The Regulations under the Customs Act 1901-1936 and the Commerce (Trade Descriptions) Act 1905-1933, specifically the Commerce (Meat Export) Regulations, introduce amendments that require the inclusion of additional meat types and modify the classification of meat for export purposes. Regulation 81 is amended to include 'mutton, beef, veal, beef offal and veal offal' (1). Regulation 82 is similarly amended to exclude 'lamb, teg and mutton' and to add specific descriptions of beef and veal cuts (2). A new regulation, 82b, provides detailed requirements for the certification and classification of beef, veal, and offal products intended for export (3). This includes specifications for the types of beef cuts and boneless beef, the grades and weights for classification, and the prescribed tags and descriptions to be used on each meat product (3). The Regulations impose obligations on parties involved in the export of meat products to ensure compliance with the specified classifications and labelling requirements. For instance, each carcass, quarter, bag, case, or crate must be accompanied by a prescribed tag (3(4)). Additionally, meat products must be designated on the coverings and tags with specific names and quantities as outlined in the Regulations, depending on the type and grade of the meat (3(4)-(11)). The prescribed tag must also meet specific physical and informational requirements, including the inclusion of the Commonwealth Coat of Arms, the word 'Australia', an inspector's certificate, and other identifying information (3(12)). Breaches of these Regulations may result in civil or criminal consequences. Although the specific penalties are not detailed in the text provided, violations of the Customs Act or the Commerce (Trade Descriptions) Act could lead to penalties as prescribed under those Acts. Such penalties might include fines or other civil sanctions for non-compliance, and potentially criminal charges for more serious or repeated violations.

Area of Law: Trade Law
Instrument: Regulation
Concepts: Definitions & Interpretation; Licensing & Registration; Reporting & Disclosure Obligations

Interactions

Sourced from the Federal Register of Legislation at 26 August 2026. For the latest information on Australian Government law please go to https://www.legislation.gov.au.

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