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 II

(Sections 2, 47 and 47.1)

MATURITY CHARACTERISTICS FOR MUTTON CARCASSES

  • 1. Two or more permanent incisors.

  • 2. Two spool joints or, in the case of a carcass with one break joint and one spool joint, the break joint has a dry and mainly white surface.

  • 3. Ribs that are wide, flat and white.

  • SOR/99-214, s. 4.

PART VI

GRADE NAMES AND GRADE STANDARDS FOR BISON CARCASSES

General

48. There shall be 10 grades of bison carcasses with the grade names Canada A1, Canada A2, Canada A3, Canada A4, Canada B1, Canada B2, Canada B3, Canada D1, Canada D2 and Canada D3.

  • SOR/95-129, s. 6;
  • SOR/2007-88, s. 6.
Previous Version

  • 49. (1) Subject to subsection (2), a grader shall determine the fat level of a bison carcass by measuring the fat on the left side between the eleventh and twelfth ribs at the minimum point of thickness in the fourth quarter from the vertebrae along the longitudinal axis of the Longissimus muscles and perpendicularly to the outside surface of the fat.

  • (2) Where it is impossible to take an accurate fat measurement of a bison carcass in the manner set out in subsection (1), the grader shall determine the fat level through an assessment of the external fat on the bison carcass or by an examination of the fat on the right side of the bison carcass after it has been knife-ribbed.

  • SOR/95-129, s. 6.

Grade Standards for Canada A1, Canada A2, Canada A3 and Canada A4

[SOR/2007-88, s. 7]

50. The standards for a bison carcass of the grade Canada A1, Canada A2, Canada A3 or Canada A4 are the following:

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

  • (b) muscling that ranges from good to excellent;

  • (c) Longissimus muscles that, 10 minutes after being exposed by knife-ribbing, are firm and bright red in colour;

  • (d) a fat covering that is firm and white or slightly tinged with a reddish or amber colour; and

  • (e) a fat thickness at the measurement site that

    • (i) ranges from 2 mm to 6 mm, in the case of the grade Canada A1,

    • (ii) ranges from 7 mm to 12 mm, in the case of the grade Canada A2,

    • (iii) ranges from 13 mm to 18 mm, in the case of the grade Canada A3, or

    • (iv) is greater than 18 mm, in the case of the grade Canada A4.

  • SOR/95-129, s. 6;
  • SOR/2007-88, s. 8.
Previous Version

Grade Standards for Canada B1

51. The standards for a bison carcass of the grade Canada B1 are the following:

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

  • (b) muscling that ranges from good to excellent;

  • (c) Longissimus muscles that, 10 minutes after being exposed by knife-ribbing, are firm and bright red in colour; and

  • (d) a fat covering that

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

    • (ii) is less than 2 mm in thickness at the measurement site.

  • SOR/95-129, s. 6;
  • SOR/2007-88, s. 9.
Previous Version