5. Following the slaughter of a premium calf aged at least five months old, the slaughterhouse operator shall provide the person from whom he or she purchased it, or for whom he or she slaughtered it, as the case may be, with a written record showing—
(a)the name and address of the slaughterhouse;
(b)the eartag number of the premium calf;
(c)its kill number;
(d)the date of slaughter;
(e)its carcase weight; and
(f)whether the carcase was weighed—
(i)after chilling or warm; and
(ii)with or without liver, kidneys or kidney fat.
6.—(1) The carcase weight referred to in paragraph 5(e) of this Schedule shall be the weight in kilograms after chilling, or the warm weight in kilograms as soon as possible after slaughter reduced by two per cent, of the carcase presented after skinning, evisceration and bleeding, and without the head and the feet.
(2) If the carcase is presented without the liver, kidneys or kidney fat its weight shall be increased by—
(a)3.5 kilograms for the liver;
(b)0.5 kilograms for the kidneys; and
(c)3.5 kilograms for the kidney fat.