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

• 5. (1) No person other than a grader, or an employee of an establishment under the direct supervision of a grader, shall apply a grade stamp, roller brand or yield stamp to a livestock carcass or a primal cut.

• (2) Subject to subsection (3), no grade stamp, roller brand or yield stamp shall be removed from a livestock carcass or a primal cut unless

  • (a) the removal is at the direction of and under the supervision of a grader; or

  • (b) the livestock carcass or primal cut is being trimmed for further processing.

• (3) Where fat to which a grade stamp, roller brand or yield stamp has been applied is removed from a livestock carcass or a primal cut in accordance with paragraph (2)(a) or (b), the fat shall be disposed of or destroyed to the satisfaction of a grader unless

  • (a) the fat bearing the mark is reapplied to the same livestock carcass or primal cut from which it was removed;

  • (b) the fat bearing the mark is reapplied, to the satisfaction of a grader, to another livestock carcass or primal cut that has the same grade name, grade stamp, roller brand or yield stamp as the livestock carcass or primal cut from which the fat was removed; or

  • (c) in the case of fat that is removed from a beef carcass that is graded Canada A, Canada AA or Canada AAA, the fat bearing the grade stamp or roller brand is reapplied, to the satisfaction of a grader, to the rib of any other beef carcass that is graded Canada A, Canada AA or Canada AAA.

6. No person shall mark a livestock carcass using ink that is not approved for that purpose.

• 7. (1) Subject to subsection (2), no person shall mark a livestock carcass that bears a grade name, a grade stamp, a yield stamp or a roller brand with a mark in addition to the grade name, grade stamp, yield stamp or roller brand.

• (2) A person other than a grader may mark a livestock carcass that bears a grade name, a grade stamp, a yield stamp or a roller brand with a mark, other than a grade name, a grade stamp, a yield stamp or a roller brand, if

  • (a) the mark is shown only once on the livestock carcass or once on each primal cut;

  • (b) the mark is shown alone or in combination with a date;

  • (c) the size of the mark or of the date and mark together does not exceed 76 mm in height or width; and

  • (d) the mark or the date and the mark together do not touch the grade name, the grade stamp, the yield stamp or the roller brand.

8. A grader who grades a veal carcass shall mark the veal carcass with a grade stamp, in red ink, on the primal cuts on both sides of the veal carcass.

• 9. (1) A grader, or an employee of an establishment under the direct supervision of a grader, shall, when requested by a person in authority at the establishment to grade-stamp a beef carcass, mark the beef carcass with a grade stamp, in red ink, on the short loin and rib, on both sides of the beef carcass.

• (2) Where, for any reason, the short loin or rib cannot be marked with a grade stamp, the grade stamp shall be marked on another primal cut of the beef carcass.

• (3) Every beef carcass that is grade-stamped Canada A, Canada AA, Canada AAA or Canada Prime by a grader, or by an employee of an establishment under the direct supervision of a grader, shall also be yield-stamped by a grader or by an employee of the establishment under the direct supervision of a grader.

• (4) A beef carcass that meets the standards for grade Canada A, Canada AA, Canada AAA or Canada Prime shall be marked with the yield stamp Canada 1, Canada 2 or Canada 3, in accordance with the yield class determined under subsection 30(5).

• (5) A yield stamp referred to in subsection (4) shall be applied in red ink, on the short loin and rib, on both sides of the carcass.