Livestock and Poultry Carcass Grading Regulations

42 The standards for a veal carcass of the grade Canada A1, Canada A2, Canada A3 or Canada A4 are the following:

• (a) in the case of a veal carcass with the hide off, a carcass weight of no less than 80 kg and no greater than 160 kg;

• (b) in the case of a veal carcass with the hide on, a carcass weight of no less than 90 kg and no greater than 182 kg;

• (c) muscling that ranges from good to excellent, is free of depressions and has at least two of the following characteristics, namely,

  • (i) a profile, ranging from straight to convex, of the upper portion of the leg from the tail head to the tarsal joint,

  • (ii) loins that are wide and thick, and

  • (iii) racks that have spinous processes that are well covered by flesh;

• (d) flesh of the required colour set out for the grade in the table to this section; and

• (e) fat deposits that are creamy white or tinged with pink and that

  • (i) cover the kidneys but not excessively, or

  • (ii) cover the flanks well and are evident on the brisket.