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

Regulations are current to 2016-01-25 and last amended on 2007-05-03. Previous Versions

SCHEDULE II(Sections 2 and 36 to 39)Maturity Characteristics for Beef Carcasses

  • 1 Cartilaginous caps on the thoracic vertebrae that are more than half-ossified.

  • 2 Lumbar vertebrae that have no evidence of cartilage or of a red line present on the tips of the spinous processes.

  • 3 Spinous processes that are generally hard, white and flinty when split.

  • 4 Ribs that are wide, flat and white.

  • 5 A sternum that shows advanced ossification.

 
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