SCHEDULE II

(Section 2)

VEAL GRADE STAMP

• 45. (1) There shall be five grades of ovine carcasses with the grade names Canada AAA, Canada C1, Canada C2, Canada D1 and Canada D4.

• (2) A grader, or an employee of an establishment, shall determine the maturity of an ovine carcass

  • (a) by examining its dentition; or

  • (b) by determining the presence of a break joint or spool joint and examining the colour and distribution of blood deposits in the joint.

• (3) A grader shall determine the fat level of an ovine carcass by measuring the fat with a ruler over the twelfth rib and 11 cm off the midline of the ovine carcass.

• (4) A grader shall determine the yield class of every lamb carcass that is graded Canada AAA.

• (5) The yield class of a lamb carcass that is graded Canada AAA and that has a fat measurement set out in column I of an item of the table to this subsection is the yield class set out in column II of that item.

  	Column I	Column II
  Item	Fat Measurement (mm)	Yield Class
  1.	Less than 13	Canada 1
  2.	13 to 18.9	Canada 2
  3.	19 to 24.9	Canada 3
  4.	25 or more	Canada 4

• (6) A grader shall determine the average muscling score of every lamb carcass by evaluating the muscling of each primal cut, by assigning a score ranging from a minimum of 1 to a maximum of 5 for the muscling of each primal cut, by determining the total muscling score for the primal cuts and by dividing the total muscling score by 3.

46. The standards for an ovine carcass of the grade Canada AAA are the following:

• (a) the maturity characteristics set out in Schedule I to this Part;

• (b) a minimum muscling score of 2 for each primal cut and a minimum average muscling score of 2.6;

• (c) flank muscles that are pink to light red in colour;

• (d) a fat covering that

  • (i) is firm and white or slightly tinged with a reddish or amber colour,

  • (ii) is not less than 4 mm in thickness at the measurement site, and

  • (iii) extends to provide at least a thin cover over the top of the shoulders, the back and the outside of the centre part of the legs; and

• (e) a minimum of traces of fat streakings on the inside flank muscles.