| Basic feature (s) | Variable | Beef quality impacting feature |
| Entrances | R01 | Glassed doors |
| R02 | Pest screen in doors | |
| R03 | Door in closed position | |
| Room structural surfaces | R04 | Appropriate maintained |
| R05 | Appropriate construction material | |
| R06 | Clean room structural surfaces | |
| Beef processing area | R07 | Clean beef processing area |
| R08 | Appropriate maintained beef processing area | |
| R09 | Appropriate construction materials | |
| Beef quality handling | R10 | Storage practices (beef only) |
| R11 | Appropriate ventilated beef | |
| R12 | Cold storage (freezers & refrigerators) | |
| Hygiene condition | R13 | Butchers with uniform |
| R14 | Clean uniform | |
| R15 | Certified butchers (food safety) | |
| R16 | Butchers with exchanging room | |
| R17 | Valid medical certificate | |
| R18 | Appropriate cutting table | |
| R19 | Stainless steel hanging hook | |
| R20 | Toilet availability | |
| R21 | Butcher with cleaning facilities | |
| R22 | Beef displayed at butcher’s side |