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

Regulations are current to 2013-04-29 and last amended on 2007-05-03. Previous Versions

SCHEDULE I

(Sections 2 and 31 to 35)

MATURITY CHARACTERISTICS FOR BEEF CARCASSES

1.Cartilaginous caps on the thoracic vertebrae that are no more than half-ossified.
2.Lumbar vertebrae that have evidence of cartilage or at least a red line present on the tips of the spinous processes.
3.Spinous processes that are generally porous and red when split.
4.Ribs that are narrow, round and red.
5.A sternum that shows distinct divisions.