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

Regulations are current to 2014-11-11 and last amended on 2007-05-03. Previous Versions

Grade Standards for Canada B3

 The standards for a beef carcass of the grade Canada B3 are the following:

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

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

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

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

Grade Standards for Canada B4

 The standards for a beef carcass of the grade Canada B4 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 dark red in colour; and

  • (d) a fat covering that has a colour ranging from white to yellow.

Grade Standards for Canada D1

 The standards for a beef carcass of the grade Canada D1 are the following:

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

  • (b) muscling that is excellent; and

  • (c) a fat covering that

    • (i) extends well over the ribs and loins and moderately well over the hips and chucks,

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

    • (iii) is less than 15 mm in thickness at the measurement site.

Grade Standards for Canada D2

 The standards for a beef carcass of the grade Canada D2 are the following:

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

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

  • (c) a fat covering that

    • (i) extends moderately well over the ribs and loins and lightly over the hips and chucks,

    • (ii) ranges from firm to slightly soft,

    • (iii) has a colour ranging from white to yellow, and

    • (iv) is less than 15 mm in thickness at the measurement site.

Grade Standards for Canada D3

 The standards for a beef carcass of the grade Canada D3 are the following:

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

  • (b) muscling that is deficient to a degree of emaciation; and

  • (c) a fat covering that is less than 15 mm in thickness at the measurement site.

Grade Standards for Canada D4

 The standards for a beef carcass of the grade Canada D4 are the following:

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

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

  • (c) a fat covering that is 15 mm or more in thickness at the measurement site.