1. These Regulations may be cited as the Livestock and Poultry Carcass Grading Regulations.

2. In these Regulations,

“Act”

“Act” means the Canada Agricultural Products Act; (Loi)

“Agency”

“Agency” means the Canadian Food Inspection Agency established by section 3 of the Canadian Food Inspection Agency Act; (Agence)

“approved scale”

“approved scale” means a scale that is approved under the Weights and Measures Act; (balance approuvée)

“approved seal”

“approved seal” means a seal that is approved by the Minister and is affixed to a probe by the manufacturer, the servicer or a grader, as the case may be, in such a manner that any tampering with the probe that would result in the alteration of the constants of the prediction equation set out for that probe in the Testing Protocol may be detected; (sceau approuvé)

“approved weighmaster”

“approved weighmaster” means an employee of an establishment who is approved by a grader to operate an approved scale in the establishment; (peseur attitré)

“backfat”

“backfat”[Repealed, SOR/2000-184, s. 39]

“baste”

“baste” means to inject a poultry carcass, up to a maximum of 3 per cent of the weight of the carcass, with one or more of the following, namely,

• (a) meat broth containing at least 15 per cent solid matter,

• (b) butter, or

• (c) edible fats or oils of vegetable origin; (imprégner)

“beef”

“beef” means the meat of a bovine animal that has

• (a) in the case of a carcass with the maturity characteristics set out in Schedule I to Part III, a carcass weight of more than 180 kg, and

• (b) in the case of a carcass with the maturity characteristics set out in Schedule II to Part III, any weight; (boeuf)

“beef carcass”

“beef carcass” means the carcass of a slaughtered bovine animal that is produced for beef and has had the following removed, namely,

• (a) the hide,

• (b) that portion of the head and neck forward of the first cervical vertebra,

• (c) that portion of the foreshank below the carpal (knee) joint and that portion of the hindshank below the tarsal (hock) joint,

• (d) the respiratory, digestive, reproductive and urinary systems and the thoracic and abdominal organs,

• (e) the membranous portion of the diaphragm and the pillar of the diaphragm,

• (f) the spinal cord,

• (g) the kidney fat, pelvic fat, heart fat and scrotal or udder fat,

• (h) the tail posterior to the first coccygeal vertebra, and

  • (i) any portion of the carcass the removal of which is required for pathological reasons under the Meat Inspection Regulations, 1990; (carcasse de boeuf)

“bison carcass”

“bison carcass” means the carcass of a bison animal that is dressed in accordance with the definition “dress” in subsection 2(1) of the Meat Inspection Regulations, 1990; (carcasse de bison)

“break joint”

“break joint” means the metacarpo-phalangeal joint of the foreleg of a lamb carcass; (articulation dentelée)

“bull”

“bull” means a male bison or bovine animal that has one or more external testicles; (taureau)

“chicken”

“chicken” means a bird of the species Gallus domesticus having flexible cartilage at the posterior end of the breast or keel bone, tender meat and soft skin of smooth texture; (poulet)

“chicken capon”

“chicken capon” means a male bird of the species Gallus domesticus whose testes are surgically removed before it is six weeks old and who has flexible cartilage at the posterior end of the breast or keel bone, tender meat and soft skin of smooth texture; (chapon)

“colour reading”

“colour reading” means a reading that is obtained by a light- reflectance measuring instrument capable of objectively comparing colour reflectance to the standards set in 1931 by the Commission internationale de l’éclairage and revised in 1964; (valeur colorimétrique)

“common name”

“common name” means

• (a) in respect of the species Gallus domesticus, “chicken”, “chicken capon”, “Rock Cornish hen”, “mature chicken” and “old rooster”,

• (b) in respect of the species Meleagris gallopavo, “young turkey” and “mature turkey”,

• (c) in respect of ducks, “young duck” and “mature duck”,

• (d) in respect of geese, “young goose” and “mature goose”, and

• (e) in respect of the species Numida meleagris, “young guinea” and “mature guinea”; (nom usuel)

“cutting establishment”

“cutting establishment” means an establishment in which beef, ovine and veal carcasses are divided into primal and sub-primal cuts and hog carcasses are divided into principal cuts; (établissement de découpe)

“designated grading equipment”

“designated grading equipment” means grading equipment that meets the specifications set out in the Testing Protocol and that is designated by the Minister under section 20 of the Act; (matériel de classification désigné)

“establishment”

“establishment” means

• (a) a registered establishment as defined in subsection 2(1) of the Meat Inspection Act, or

• (b) an establishment that is registered under an Act of the legislature of a province that provides for the inspection of livestock or poultry carcasses; (établissement)

“establishment number”

“establishment number” means the number assigned to an establishment registered under subsection 27(3) of the Meat Inspection Regulations, 1990 or under an Act of the legislature of a province that provides for the inspection of livestock or poultry carcasses; (numéro d’établissement)

“eviscerate”

“eviscerate” means to remove from a slaughtered poultry the blood, the feathers, the respiratory, digestive, reproductive and urinary systems, the head, the legs at the hock joints and the oil sac; (éviscérer)

“excess portion of fat”

“excess portion of fat”, in respect of a livestock carcass, means the degree of fatness of the livestock carcass that necessitates an extensive trimming to achieve acceptance of the carcass in the commercial trade; (excès de gras)

“Executive Director”

“Executive Director” means the Executive Director designated by the President of the Agency; (directeur exécutif)

“fat”

“fat”[Repealed, SOR/2000-184, s. 39]

“giblets”

“giblets”, in respect of processed poultry, means

• (a) the liver from which the bile sac has been removed,

• (b) the heart from which the pericardial sac has been removed, or

• (c) the gizzard from which the contents and lining have been removed; (abattis)

“grade designation”

“grade designation”, in respect of a poultry carcass, means Grade A, Grade Utility and Grade C; (désignation de qualité)

“grade hammer”

“grade hammer” means the equipment in the shape of a hammer that has a stamp at each end of the head and is used by a grader, or by an employee of the establishment under the direct supervision of a grader, to apply a grade stamp or a yield stamp to a livestock carcass; (marteau à estampiller)

“grade name”

“grade name” means

• (a) in respect of a beef carcass, a grade name prescribed by section 29,

• (b) in respect of a veal carcass, a grade name prescribed by section 41,

• (c) in respect of an ovine carcass, a grade name prescribed by subsection 45(1),

• (d) in respect of a bison carcass, a grade name prescribed by section 48, and

• (e) in respect of a poultry carcass, a grade name prescribed by section 56; (nom de catégorie)

“grade roller”

“grade roller” means the equipment that is used in an establishment by an employee of the establishment, under the direct supervision of a grader, to apply a roller brand on each side of a livestock carcass; (rouleau à estampiller)

“grade stamp”

“grade stamp” means the mark that is made on a livestock carcass by a grade hammer that shows the grade name of the livestock carcass and the grader’s code and

• (a) in respect of a beef carcass and an ovine carcass, is in the shape of a maple leaf, as illustrated in Schedule III to Part III,

• (b) in respect of a veal carcass, is in the shape of a triangle, as illustrated in Schedule II to Part IV, with all sides of 5 cm, or

• (c) in respect of a bison carcass, is in the shape of a square, as illustrated in Schedule IV to Part VI, with all sides of 2.5 cm; (estampille de classification)

“grader’s code”

“grader’s code” means the number assigned to a grader that appears on every grade stamp or yield stamp used by the grader; (code du classificateur)

“grading certificate”

“grading certificate” means a certificate issued under section 4 that provides a producer with information concerning the grading of a livestock carcass; (certificat de classification)

“grading stand”

“grading stand” means a platform that is intended for the use of a grader when grading livestock carcasses in an establishment, is easily adjustable for height and

• (a) in the case of a grading stand that is intended for the grading of hog carcasses,

  • (i) is not less than 1.5 m long by 1 m wide where the rate of grading is 300 carcasses or less per hour,

  • (ii) is not less than 2 m long by 1 m wide where the rate of grading is from 301 carcasses to 500 carcasses per hour, or

  • (iii) is not less than 2.5 m long by 1 m wide where the rate of grading is from 501 carcasses to 700 carcasses per hour, and

• (b) in the case of a grading stand that is intended for the grading of beef carcasses or ovine carcasses,

  • (i) is not less than 3 m long by 2 m wide where the rate of grading is 150 carcasses or less per hour,

  • (ii) is not less than 4 m long by 2 m wide where the rate of grading is from 151 carcasses to 300 carcasses per hour, or

  • (iii) is not less than 5 m long by 2 m wide where the rate of grading is from 301 carcasses to 400 carcasses per hour; (plate-forme de classement)

“height”

“height” with reference to the size of type on a label, has the same meaning as in section 16 of the Consumer Packaging and Labelling Regulations; (hauteur)

“hog carcass”

“hog carcass”[Repealed, SOR/2000-184, s. 39]

“knife-rib”

“knife-rib” means to cut the left side, or the left and right sides, of a carcass between the following ribs by severing the vertebrae and cutting 15 cm or more beyond the Longissimus muscles in order to expose them for evaluation by a grader:

• (a) in respect of a beef carcass, the twelfth and thirteenth ribs, or

• (b) in respect of a bison carcass, the eleventh and twelfth ribs; (incision transversale)

“lamb carcass”

“lamb carcass” means an ovine carcass that has the maturity characteristics set out in Schedule I to Part V; (carcasse d’agneau)

“livestock carcass”

“livestock carcass” means a beef carcass, a bison carcass, a hog carcass, an ovine carcass or a veal carcass; (carcasse de bétail)

“marbling”

“marbling” means the amount, size and distribution of intramuscular fat deposits in the Longissimus muscles of a livestock carcass that have been exposed by knife-ribbing; (persillage)

“marketing agency”

“marketing agency” means a board or commission established under an Act of the legislature of a province that provides for the marketing of bovine, ovine or porcine animals; (office de commercialisation)

“mature chicken”

“mature chicken” means a mature female bird of the species Gallus domesticus that does not have flexible cartilage at the posterior end of the breast or keel bone, tender meat or soft skin of smooth texture; (poulet adulte)

“mature duck”

“mature duck” means a duck that does not have flexible cartilage at the posterior end of the breast or keel bone, tender meat or soft skin of smooth texture; (canard adulte)

“mature guinea”

“mature guinea” means a guinea fowl that does not have flexible cartilage at the posterior end of the breast or keel bone, tender meat or soft skin of smooth texture; (pintade adulte)

“mature goose”

“mature goose” means a goose that does not have flexible cartilage at the posterior end of the breast or keel bone, tender meat or soft skin of smooth texture; (oie adulte)

“mature turkey”

“mature turkey” means a turkey that does not have flexible cartilage at the posterior end of the breast or keel bone, tender meat or soft skin of smooth texture; (dindon adulte)

“meat inspection legend stamp”

“meat inspection legend stamp” means a stamp that is prescribed pursuant to paragraph 20(a) of the Meat Inspection Act or that is authorized under an Act of the legislature of a province and that is applied or used for the inspection of livestock or poultry carcasses; (estampille d’inspection des viandes)

“muscle”

“muscle”[Repealed, SOR/2000-184, s. 39]

“muscling”

“muscling” means the general outline of the muscle formation of a livestock carcass; (musculature)

“mutton carcass”

“mutton carcass” means an ovine carcass that has the maturity characteristics set out in Schedule II to Part V; (carcasse de mouton)

“official languages”

“official languages” has the same meaning as in section 6 of the Consumer Packaging and Labelling Regulations; (langues officielles)

“old rooster”

“old rooster” means a cock of the species Gallus domesticus that does not have flexible cartilage at the posterior end of the breast or keel bone, tender meat or soft skin of smooth texture; (vieux coq)

“operator”

“operator” means the person who is responsible for the operation of an establishment; (exploitant)

“ovine carcass”

“ovine carcass” means the carcass of a slaughtered ovine animal that has a carcass weight of 13.5 kg or more and that has had the following removed, namely,

• (a) the pelt,

• (b) that portion of the head and neck forward of the first cervical vertebra,

• (c) that portion of the hind leg below the metatarso-phalangeal (ankle) joint,

• (d) the respiratory, digestive, reproductive and urinary systems and the thoracic and abdominal organs,

• (e) the membranous portion of the diaphragm,

• (f) the heart fat and scrotal or udder fat,

• (g) the tail posterior to the third coccygeal vertebra, and

• (h) any portion of the carcass the removal of which is required for pathological reasons under the Meat Inspection Regulations, 1990; (carcasse d’ovin)

“partially eviscerate”

“partially eviscerate” means to remove from a slaughtered poultry the blood, the feathers, the lungs and the digestive, reproductive and urinary systems; (éviscérer partiellement)

“poultry”

“poultry” means a bird of the species Gallus domesticus, a turkey, a duck, a goose or a guinea fowl; (volaille)

“poultry carcass”

“poultry carcass” means an eviscerated or partially eviscerated carcass of poultry; (carcasse de volaille)

“prepackaged product”

“prepackaged product” means processed poultry that is packed in a container in such a manner that it is ordinarily sold to or used or purchased by a consumer without being re-packaged; (produit préemballé)

“primal cut”

“primal cut” means

• (a) in respect of a beef or bison carcass, the hip, sirloin, short loin, rib or chuck of the side of the carcass, and

• (b) in respect of an ovine or a veal carcass, the leg, loin or foresaddle of the side of the carcass; (coupe primaire)

“principal cuts”

“principal cuts”[Repealed, SOR/2000-184, s. 39]

“principal display panel”

“principal display panel” has the same meaning as in section 2 of the Consumer Packaging and Labelling Regulations; (espace principal)

“probe”

“probe” means an electronic grading instrument that meets the specifications set out in the Testing Protocol; (sonde)

“processed poultry”

“processed poultry” means an eviscerated or partially eviscerated poultry carcass; (volaille transformée)

“producer”

“producer” means an individual or a corporation that sells bison, bovine, ovine or porcine animals for the purpose of slaughter; (producteur)

“quality demerit”

“quality demerit”[Repealed, SOR/2000-184, s. 39]

“ram”

“ram” means a male ovine animal that has one or more external testicles; (bélier)

“Regional Director General”

“Regional Director General”[Repealed, SOR/2000-184, s. 39]

“Rock Cornish hen”

“Rock Cornish hen” means a bird of the species Gallus domesticus, the carcass of which weighs no more than 900 g, that has flexible cartilage at the posterior end of the breast or keel bone, tender meat and soft skin of smooth texture; (poule Rock Cornish)

“roller brand”

“roller brand” means the mark that is made on a beef carcass by a grade roller that shows the grade name and the roller code; (marque d’estampillage)

“roller code”

“roller code” means the mark that is made on a livestock carcass by a grade roller that shows the number assigned to the establishment at which the livestock carcass is graded; (code d’estampillage)

“seasoning”

“seasoning” means a substance listed in Division 7 of Part B of the Food and Drug Regulations; (assaisonnement)

“sow”

“sow”[Repealed, SOR/2000-184, s. 39]

“spool joint”

“spool joint” means the metacarpo-phalangeal joint of the foreleg of a mutton carcass; (articulation cannelée)

“stag”

“stag” means a mature male bison, bovine or ovine animal that has been castrated before slaughter and exhibits pronounced masculinity at the time of grading; (mâle castré)

“stuff”

“stuff” means to place a seasoned food preparation into the cavity of a poultry carcass; (farcir)

“sub-primal cut”

“sub-primal cut” means a cut of meat that is greater than 125 cm³ and is derived from a beef carcass or a primal cut thereof; (coupe sous-primaire)

“tag”

“tag” means a device made of metal or other durable material; (médaillon)

“Testing Protocol”

“Testing Protocol” means the Specification and Testing Protocol for an Electronic Instrument for Canadian Livestock Grading, (Department of Agriculture Publication No. 5199/B, July 1989), as amended from time to time, made by the Minister under section 20 of the Act; (protocole d’essai)

“trim”

“trim” means to remove all or part of the external fat from a livestock carcass; (parer)

“type demerit”

“type demerit”[Repealed, SOR/2000-184, s. 39]

“veal”

“veal” means the meat of a bovine animal with the hide off that has the maturity characteristics set out in Schedule I to Part IV and a maximum carcass weight of 180 kg; (veau)

“veal carcass”

“veal carcass” means the carcass of a slaughtered bovine animal that is produced for veal and has had the following removed, namely,

• (a) that portion of the head and neck forward of the first cervical vertebra,

• (b) that portion of the foreleg below the carpal (knee) joint,

• (c) that portion of the hind leg below the tarsal (hock) joint,

• (d) the respiratory, digestive, reproductive and urinary systems and the thoracic and abdominal organs, except the kidneys,

• (e) the membranous portion of the diaphragm,

• (f) any portion of the carcass the removal of which is required for pathological reasons under the Meat Inspection Regulations, 1990, and

• (g) the hide; (carcasse de veau)

“weight”

“weight” means the warm weight of a livestock carcass as determined by an approved weighmaster using an approved scale; (poids)

“yield”

“yield” means

• (a) in respect of a beef carcass, the estimated percentage of lean meat in the beef carcass derived from the primal cuts, the brisket, the flank, the plate and the shank of the carcass, as determined by a grader in accordance with subsection 30(4), and

• (b) in respect of a lamb carcass, the estimated percentage of lean meat in the lamb carcass derived from the primal cuts thereof, as determined by a grader using the prediction equation set out in the Testing Protocol; (rendement)

“yield class”

“yield class” means

• (a) in respect of a beef carcass, the yield class determined in accordance with subsection 30(5), and

• (b) in respect of a lamb carcass, the yield class determined in accordance with subsection 45(5); (catégorie de rendement)

“yield ruler”

“yield ruler”[Repealed, SOR/95-130, s. 1]

“yield stamp”

“yield stamp” means the mark that is made on a beef carcass or a lamb carcass by a grade hammer that shows the yield class of the carcass and the grader’s code and is in the outline of a triangle, as set out in Schedule V to Part III; (estampille de rendement)

“young duck”

“young duck” means a duck having flexible cartilage at the posterior end of the breast or keel bone, tender meat and soft skin of smooth texture; (jeune canard)

“young guinea”

“young guinea” means a guinea fowl that has flexible cartilage at the posterior end of the breast or keel bone, tender meat and soft skin of smooth texture; (jeune pintade)

“young goose”

“young goose” means a goose having flexible cartilage at the posterior end of the breast or keel bone, tender meat and soft skin of smooth texture; (jeune oie)

“young turkey”

“young turkey” means a turkey having flexible cartilage at the posterior end of the breast or keel bone, tender meat and soft skin of smooth texture. (jeune dindon)