Victorian Numbered Regulations Victorian Numbered RegulationsA brand applied to a whole carcass must be applied—
(a) in the case of deer or cattle (other than a calf), on each side of the carcass on the buttock, the loin, the outside of the ribs and the shoulder; or
(b) in the case of a calf, on each side of the carcass on the shoulder and the hind leg; or
(c) in the case of a sheep or lamb, on each side of the carcass on the shoulder and the hind leg; or
(d) in the case of a pig, on each side of the carcass on the cheek, the hand, the loin and the hind leg; or
(e) in the case of any other animal, on the places specified in the quality assurance program for the meat processing facility in which the carcass is branded.