Meat is taken to mean the flesh, including fat, and the skin, rind, gristle and sinew in amounts naturally associated with the flesh used, of any animal or bird which is normally used for human consumption, and includes the offals. Excluded from the above are other parts of the carcase, such as horn, hooves, claws, bristles, wool and skins of animals, except pigs. In this chapter attention is focussed on slaughter animals, which is taken to mean one-hooved animals (solipeds, such as horses, donkeys and mules), cattle, sheep, goats and pigs. Poultry and game are covered in Chapter 6.