Meat Safety Act, 2000 (Act No. 40 of 2000)

Ostrich Regulations, 2007

Part V : Humane Treatment of Ostriches and Slaughter Process

81. Removal of legs and neck
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1)The legs and neck may be removed from carcasses before chilling but any further portioning or cutting must be done in a room or facility designed for further portioning, cutting or deboning.

 

2)If no use exists for carcasses after the legs and neck have been removed, it may be placed in a refrigerated holding room before dispatching to a rendering plant, but if such carcasses are removed on a continuous basis from the premises, a refrigerated holding room is not required.