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

Regulations are current to 2013-05-26 and last amended on 2007-05-03. Previous Versions

SCHEDULE II

(Sections 2 and 36 to 39)

MATURITY CHARACTERISTICS FOR BEEF CARCASSES

  • 1. Cartilaginous caps on the thoracic vertebrae that are more than half-ossified.

  • 2. Lumbar vertebrae that have no evidence of cartilage or of a red line present on the tips of the spinous processes.

  • 3. Spinous processes that are generally hard, white and flinty when split.

  • 4. Ribs that are wide, flat and white.

  • 5. A sternum that shows advanced ossification.