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 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.