La. Admin. Code tit. 7 § XXXIII-103
Combination Custom Slaughterer and Processor- a person which provides both slaughter and processing services solely for the owners of animals.
Commissioner- Commissioner of Agriculture and Forestry.
Custom Processor- any person which prepares, processes, and/or transports intrastate the meat of animals slaughtered for the owners of such animals.
Custom Slaughterer- any person which offers to the public the service of slaughtering cattle, sheep, poultry, swine, goats, horses, mules or other equines for the owners thereof.
Department- the Louisiana Department of Agriculture and Forestry, Office of Animal Health Services, Division of Meat and Poultry Inspection, Grading and Certification.
Establishment-e ach place of business of a licensee, registrant, or a person whose business is subject to inspection.
Meat Jobber- a person engaged in the business of buying or selling carcasses, parts of carcasses, meat or meat food products of cattle, sheep, poultry, swine, goats, horses, mules or other equines at the wholesale level, but who does not subsequently change the form of the product in any manner.
Meat Processor- any person engaged in the business of buying or selling carcasses, parts of carcasses, meat or meat food products of cattle, sheep, poultry, swine, goats, horses or other equines at the wholesale level; who receives the product in tact, and who changes the form of the product before shipping out again.
Normal Retail Quantities- sales to a single customer not exceeding the amounts shown below (see also 9 CFR 303.1.d.2.ii, Federal Meat and Poultry Inspection Regulations):
a. cattle, 300 pounds;
b. calves, 37.5 pounds;
c. sheep, 27.5 pounds;
d. swine, 100 pounds;
e. goats, 25 pounds.
Person- an individual, company, corporation limited liability company, or firm as defined in R.S. 3:4201(2) and any other legal entity or other form of organization.
Prepared- slaughtered, canned, salted, rendered, boned, cut up or otherwise manufactured or processed.
Primal Cut- the first or main cut.
Restaurant- any place of business:
a. where products are prepared solely for sale or service, as meals or entrees, directly to individual consumers at such establishments; and
b. where only federally or state inspected and passed products or products prepared in a retail store or outlet are used.
Retail Outlet- any place of business operated in the traditional or usual manner of operation or a retail store, with sales across-the-counter only in normal retail quantities. The term retail outlet applies solely to businesses with a single location.
Traditional or Usual Manner of Operation-
a. cutting up, slicing and trimming carcasses, halves, quarters or wholesale cuts into retail cuts such as steaks, chops and roasts, and freezing such cuts;
b. grinding and freezing products made from meat;
c. curing, cooking, smoking, rendering or refining of livestock fat or other preparation of products, except slaughtering or retort processing of canned products;
d. breaking bulk shipments of products;
e. wrapping or re-wrapping of products.
USDA- the United States Department of Agriculture.
La. Admin. Code tit. 7, § XXXIII-103