1. (a) Be press numbered, so that each set of tags contains a corresponding number that is without duplication, and is traceable;
2. (b) The name, address, and telephone number of both the person offering the animal for slaughter and the person performing the slaughter;
3. (c) Date of slaughter of the animal;
4. (d) A description of the bovine animal slaughtered which shall include sex, breed, brand and brand location, and eartag numbers, if any. If the animal is unbranded, the description shall include the word “No” in the brand column, and the color of the animal if the breed is unknown;
5. (e) The exact location of the place of slaughter;
6. (f) The name of the person or firm that will cut and wrap or otherwise process the carcass of the animal; and

7. (g) The signature of the owner or his authorized representative and a declaration of ownership of the animal slaughtered and his willingness to defend title or adverse claim.

   The person requested to slaughter the animal shall not be authorized to sign on behalf of the owner.

Hides and carcasses of bovine animals slaughtered on any premise other than the premises of a slaughterhouse licensed pursuant to Division 10, Chapter 10, Article 2, of the Food and Agricultural Code shall be identified with the special “Hide and Carcass Identification Tag,” approved by the Bureau of Livestock Identification.

The Hide and Carcass Identification Tag shall contain the following properties, and information:

Note: Authority cited for Section 885: Sections 407, 20171 and 22004, Food and Agricultural Code. Reference: Division 10, Food and Agricultural Code.