Livestock and Poultry Carcass Grading Regulations (SOR/92-541)

Regulations are current to 2014-04-02 and last amended on 2007-05-03. Previous Versions

Grade Standards for Canada A, Canada AA, Canada AAA and Canada Prime

 The standards for a beef carcass of the grade Canada A, Canada AA, Canada AAA or Canada Prime are the following:

  • (a) the maturity characteristics set out in Schedule I to this Part;

  • (b) muscling that ranges from good, with some deficiencies, to excellent;

  • (cLongissimus muscles that, 10 minutes after being exposed by knife-ribbing, are firm and bright red in colour;

  • (d) for the grade set out in column I of an item of the table to this section, the marbling level set out in column II of that item; and

  • (e) a fat covering that is

    • (i) firm and white or slightly tinged with a reddish or amber colour, and

    • (ii) not less than 2 mm in thickness at the measurement site.

      TABLE

      MARBLING LEVELS FOR CANADA A, CANADA AA, CANADA AAA AND CANADA PRIME

      Column IColumn II
      ItemGradeMarbling Level
      1.Canada AAt the least, traces, but less than a slight amount
      2.Canada AAAt the least, a slight amount, but less than a small amount
      3.Canada AAAAt the least, a small amount
      4.Canada PrimeAt the least, slightly abundant
  • SOR/97-368, s. 8;
  • SOR/2001-342, s. 5.

Grade Standards for Canada B1

 The standards for a beef carcass of the grade Canada B1 are the following:

  • (a) the maturity characteristics set out in Schedule I to this Part;

  • (b) muscling that ranges from good, with some deficiencies, to excellent;

  • (cLongissimus muscles that, 10 minutes after being exposed by knife-ribbing, are firm and bright red in colour; and

  • (d) a fat covering that is firm and white or slightly tinged with a reddish or amber colour.

  • SOR/2001-342, s. 6.

Grade Standards for Canada B2

 The standards for a beef carcass of the grade Canada B2 are the following:

  • (a) the maturity characteristics set out in Schedule I to this Part;

  • (b) muscling that ranges from deficient to excellent;

  • (cLongissimus muscles that, 10 minutes after being exposed by knife-ribbing, are bright red in colour; and

  • (d) a fat covering that is yellow.