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

Regulations are current to 2016-06-06 and last amended on 2007-05-03. Previous Versions

SCHEDULE I(Section 2)Maturity Characteristics for Veal Carcasses

  • 1 Bones that are soft and reddish in colour.

  • 2 Ribs that are narrow and slightly rounded.

  • 3 A sternum that shows distinct divisions.

  • 4 An aitchbone that is covered by cartilage.

 
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