Livestock and Poultry Carcass Grading Regulations (SOR/92-541)

Regulations are current to 2013-05-20 and last amended on 2007-05-03. Previous Versions

SCHEDULE I

(Sections 2 and 46 to 46.2)

MATURITY CHARACTERISTICS FOR LAMB CARCASSES

  • 1. Fewer than two permanent incisors.

  • 2. Two break joints or, in the case of a carcass with one break joint and one spool joint, the break joint has four intact and well-defined ridges with at least a slightly red and slightly damp surface.

  • 3. Ribs that are no more than slightly wide, tend to be rounded rather than flat and are reddish in colour.

  • SOR/99-214, s. 4.