Residues of identifiable antibiotics were found to be present in approximately 8.1 per cent of 999 bovine udders. In order to form an opinion on the consequences to consumers, the extent to which using milk-gland tissues results in the presence of detectable antibiotic residues in meats, was studied. For this purpose, 797 samples of meats were examined for antibiotic residues during the period from August to December 1976. The samples came from all over the country. Having been screened, the positive samples were examined by high-voltage electrophoresis on agar gel. The number of samples found to contain antibiotic residues could not be neglected. The results of these studies show that incorporating udder tissues in meats and meat-containing products is not acceptable without closer examination. It is doubted whether the decision to pass udders as fit for human consumption after palpation, incision and inspection is a correct procedure.