1. Protocol for the handling of trophy animals/meat

2. Category B Animals Category C Animals Buffalo Eland Kudu Zebra Etc.
Impala
Springbok
Blesbok
Bushbok
Etc.
It is the Responsibility of the Professional Hunter (Registered Trained Person) to Identify the Correct Animal for the Client to Harvest.

3. Procedures: (B & C) Main purpose of Trophy hunting are the Horns.
General condition of the animal is important, poor quality animals are not harvested.
Mature animals are mainly targeted and harvested.

4. Procedures: (B & C)
Professional Hunter makes sure that the client has an open chest shot.
A well placed chest shot minimizes the stress.
Chest shots maximizes the internal bleeding.

5. Procedures: (B & C)
No additional “cutting” is needed for bleeding when executing a heart/lung shot.
External blood is removed for photo’s.

6. Procedures: (B & C) Continued…
Loading is done in such a way to preserve the trophy on an approved Professional Hunting Vehicle.
Animal must be loaded head first in order to preserve the cape of the animal.
{with the hair grain, not against}

7. Procedures: (B & C) Continued…
Vehicle must adhere to specifications of PHASA.
Priority is to deliver the Trophy to the Approved Registered Low/Medium output Game Abattoir (Plan) normally within 1 hour.
Professional Hunter/Farm representative as a Registered Inspector (Trained Person) registered at the PEO will do the Primary Meat Inspection.

8. Slaughtering Procedures: (B & C)
Trophy animals are hung by the back legs at Off Loading area (Plan) of Approved and Registered Low/Medium output Game Abattoir (Plan).
[For gravity to assist with access blood removal]
All external blood and dirt is washed off the skin with low pressure water.
Undressed carcass is then pulled through to Dressing Area(Plan).

9. Slaughtering Procedures: (B & C)
Complete hide is then removed with head intact.
Complete hide and head is then relocated to Skin area(Plan).
[Trophy Cape & Back Skin]
Rough offal is then removed to offal area(plan).

10. Slaughtering Procedures: (B & C) Continued
Red offal is tagged and moved to cold-room.
Professional Hunter/Farm representative as a Registered Inspector (Trained Person) does inspection on red offal and meat and signs a report.
The tags have,
PH and client information
animal specie and part
weight of carcass
farm name were harvested
Date of harvest

11. Slaughtering Procedures: (B & C)
Fully dressed carcasses are tagged and moved to the cold room, from shot to cold room is within 2 hours.
Category B Carcasses are quartered for ease for handling.
All carcasses or parts thereof are properly tagged for traceability.

12. Cold Chain Transport
Low Throughput Game Abattoir

13. Game meat Inspector (PH, HO, Farm Rep)
Meat microbiology & hygiene principles
Anatomy, diseases and conditions
Meat inspection and carcass evaluation
practical demonstration
Saqa Approved

14. First group meat Inspectors