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

4. (1) A grading certificate may be issued by a grader, or by an establishment or a marketing agency under the direction of a grader, in respect of a livestock carcass or a lot of livestock carcasses, if

• (a) at the time of delivery of the animal or lot of animals to the establishment for slaughter, the producer or the agent of the producer has

  • (i) requested a grading certificate,

  • (ii) identified each animal to be slaughtered with a distinct identification code, and

  • (iii) completed and filed with a person in authority at the establishment a manifest that identifies each animal by its producer; and

• (b) a person in authority at the establishment has, after slaughter, retained on each livestock carcass or transferred thereto an identification code referred to in subparagraph (a)(ii).

(2) A grading certificate issued under subsection (1) shall contain the following information:

• (a) the name and address of the producer;

• (b) the name of the agent of the producer, if applicable;

• (c) the name and address of the establishment or cutting establishment where the livestock carcasses have been graded;

• (d) the certificate number;

• (e) the date of slaughter;

• (f) the identification code of each livestock carcass;

• (g) the weight of each livestock carcass;

• (h) the grade of each livestock carcass;

• (i) the number of livestock carcasses graded;

• (j) the number of livestock carcasses graded, listed by grade or yield class;

• (k) the number of livestock carcasses condemned pursuant to the Meat Inspection Regulations, 1990;

• (l) in the case of a grading certificate issued in respect of a beef carcass that is graded Canada A, Canada AA, Canada AAA or Canada Prime, the yield of the beef carcass;

• (m) and (n) [Repealed, SOR/2000-184, s. 41]

• (o) in the case of a grading certificate issued in respect of a beef carcass or a bison carcass, the designation symbol, if any, assigned to the carcass for

  • (i) age,

  • (ii) muscling,

  • (iii) meat colour,

  • (iv) marbling,

  • (v) fat colour or texture,

  • (vi) fat measurement, and

  • (vii) pronounced masculinity;

• (p) in the case of a grading certificate issued in respect of a lamb carcass,

  • (i) the fat measurement,

  • (ii) the muscling score of each primal cut and the average muscling score,

  • (iii) the yield, in the case of a carcass that is graded Canada AAA, and

  • (iv) the designation symbol for muscling demerits, for meat colour demerits and fat colour demerits, if any, assigned to the lamb carcass;

• (q) in the case of a grading certificate issued in respect of a mutton carcass, the fat measurement; and

• (r) in the case of a grading certificate issued in respect of a beef carcass, a bison carcass, a veal carcass or an ovine carcass, the signature of the grader.

(3) The information required by subsection (2) shall, except for the signature referred to in paragraph (2)(r), be recorded on the grading certificate by an employee of the establishment or of the marketing agency that issues the grading certificate.