Unless the context otherwise requires, the definitions in this chapter govern the construction of this division.

“Animal,” “calf,” and “cattle” mean only bovine animals.

“Brand” means a design which is permanently impressed on the hide of an animal by burning with acid, a chemical compound, or a hot iron.

“Brand” includes “brand and mark” if a mark is recorded or used with a brand.

“Bureau” means the Bureau of Livestock Identification.

“Carcass” means the carcass of an animal.

“Cattle record brand” means a brand used to classify an animal for the purpose of keeping records which relate to the animal.

“Chief” means the Chief of the Bureau of Livestock Identification.

“Hide” means the hide of an animal.

“Inspector” means a hide and brand inspector. It includes the chief, regional brand supervisors, senior brand inspectors, investigators, and persons employed on a collaborative basis pursuant to Section 483 to carry out this division.

“Mark” means a design which is cut into or from the ear, dewlap, or other part of an animal.

“Vent” means a design which is permanently impressed on the hide of a branded animal for the purpose of voiding the prior brand.

“Feedlot” means a beef cattle feedlot or feed yard having more than 500 head of cattle at one time during the calendar year in which cattle are being fed for slaughter.

“Beef cattle” means bovine animals of any breed being grown primarily for meat production.

“Registered feedlot” means a feedlot defined in Section 20013 that is registered with the bureau in accordance with Sections 21081 and 21082.

“Licensed frozen food locker plant” means an establishment defined and licensed pursuant to Chapter 14 (commencing with Section 28800) of Division 22 of the Health and Safety Code.

“Modified point-of-origin inspection area” means any area designated by the director, by regulation, pursuant to Section 21111.

“Upon entry into a registered feedlot” means brand inspection of the cattle as soon after arrival at the feedlot as is consistent with the provisions of Section 21172.5.

“Processor” means an establishment in which, for compensation directly or indirectly, meat or meat products are cut, wrapped, or frozen to be delivered for frozen storage by the ultimate customer.

“Point of sale” as used in Section 22004.1 means the first place where the transaction occurs when the hide is sold or otherwise transferred by the person who slaughtered the animal.