Livestock and Poultry Carcass Grading Regulations (SOR/92-541)
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Regulations are current to 2012-05-14 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. |