- SOR/93-342, s. 10.
PART IVGRADE NAMES AND GRADE STANDARDS FOR VEAL CARCASSES
41. There shall be 10 grades of veal carcasses with the grade names Canada A1, Canada A2, Canada A3, Canada A4, Canada B1, Canada B2, Canada B3, Canada B4, Canada C1 and Canada C2.
Grade Standards for Canada A1, A2, A3 and A4
42. The standards for a veal carcass of the grade Canada A1, Canada A2, Canada A3 or Canada A4 are the following:
(a) a carcass weight of no less than 80 kg and no greater than 180 kg;
(b) [Repealed, SOR/2007-88, s. 3]
(c) muscling that ranges from good to excellent, is free of depressions and has at least two of the following characteristics, namely,
(i) a profile, ranging from straight to convex, of the upper portion of the leg from the tail head to the tarsal joint,
(ii) loins that are wide and thick, and
(iii) racks that have spinous processes that are well covered by flesh;
(d) flesh of the required colour set out for the grade in the table to this section; and
(e) fat deposits that are creamy white or tinged with pink and that
(i) cover the kidneys but not excessively, or
(ii) cover the flanks well and are evident on the brisket.
COLOUR CRITERIA FOR CANADA A GRADES
|Column I||Column II|
|Item||Grade||Colour of Flesh|
|1.||Canada A1||Flesh that is bright pink or lighter in colour and has a colour reading of 50 or more|
|2.||Canada A2||Flesh that is pink in colour and has a colour reading of 40 to 49|
|3.||Canada A3||Flesh that is pale red in colour and has a colour reading of 30 to 39|
|4.||Canada A4||Flesh that is red in colour and has a colour reading of 0 to 29|
- SOR/97-370, s. 3;
- SOR/2001-342, s. 7;
- SOR/2007-88, s. 3.
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