| (1) |
A pig carcass, including the head, with a mass of 20 kg or less on the day of slaughter shall be classified as the class 'Sucking pig'. |
[Regulation 11(1) substituted by section 5(a) of Notice No. R. 3450, GG48654, dated 26 May 2023 - effective 26 November 2023]
| (2) |
A pig carcass, including the head, with a mass of 20,1 kg or more but not more than 110 kg on the day of slaughter, shall be classified as a class as stipulated in column 1 of Table 3 of the Annexure, if the calculated percentage meat of the carcass is as specified in column 2 of the table opposite the class concerned: Provided that boar carcasses up to the act of 22 weeks of which the number of the week of birth— |
| (a) |
has been marked clearly on one or both of the ears, may be included up to 110kg; or |
| (b) |
has not been marked clearly or not marked at all on one or both of the ears, be included up to 100kg only; and |
[Regulation 11(2) substituted by section 5(b) of Notice No. R. 3450, GG48654, dated 26 May 2023 - effective 26 November 2023]
| (3) |
A pig carcass, including the head, with a mass of 110,1kg or more on the day of slaughter or 100,1kg or more for boar carcasses with the week of birth mark not clear or without the week of birth mark on on the ear(s), shall be classified as the class 'Sausage pig'. |
[Regulation 11(3) substituted by section 5(c) of Notice No. R. 3450, GG48654, dated 26 May 2023 - effective 26 November 2023]
| (4) |
A pig carcass shall be classified as "Rough" if— |
| (a) |
it is a carcass of conformation class 1; |
| (b) |
on appearance, it shows conspicuously poor breeding characteristics; |
| (c) |
it is an emaciated carcass; |
| (d) |
the skin thereof appears conspicuously thick and rough; or |
| (e) |
the fat thereof appears excessively oily. |
Stamp Duties Act, 1968 (Act 77 of 1968)
