§ 145

(1) After a food animal is bled, a licence holder must dress the carcass by doing the following: (a) in the case of the carcass of a pig, (i) remove the hair, scurf, toenails and developed mammary glands or remove the skin, head, developed mammary glands and feet at the carpal and tarsal joints, and (ii) eviscerate and split it; (b) in the case of the carcass of a bird, (i) remove the feathers and hair or remove the skin, (ii) remove the head, uropygial gland and feet at the tarsal joints, and (iii) eviscerate it; (c) in the case of the carcass of a goat, (i) remove the hair, head, toenails and developed mammary glands or remove the skin, head, developed mammary glands and feet at the carpal and tarsal joints, and (ii) eviscerate it; and (d) in the case of the carcass of any other food animal, (i) remove the skin, head, developed mammary glands and feet at the carpal and tarsal joints, (ii) eviscerate it, and (iii) split it, except in the case of a sheep, calf or domesticated rabbit.

(2) Despite subsection (1) and at the request of the licence holder, the Minister must authorize the licence holder to partially dress a carcass if (a) the licence holder establishes that there is a market for partially dressed carcasses; and (b) the licence holder’s procedure for partial dressing is such that the carcass is sufficiently dressed to enable a post-mortem examination or inspection.