Short Title

1 These Regulations may be cited as the Livestock and Poultry Carcass Grading Regulations.

Interpretation

2 In these Regulations,

Act

Act means the Canada Agricultural Products Act; (Loi)

Agency

Agency means the Canadian Food Inspection Agency established by section 3 of the Canadian Food Inspection Agency Act; (Agence)

approved scale

approved scale means a scale that is approved under the Weights and Measures Act; (balance approuvée)

approved seal

approved seal means a seal that is approved by the Minister and is affixed to a probe by the manufacturer, the servicer or a grader, as the case may be, in such a manner that any tampering with the probe that would result in the alteration of the constants of the prediction equation set out for that probe in the Testing Protocol may be detected; (sceau approuvé)

approved weighmaster

approved weighmaster means an employee of an establishment who is approved by a grader to operate an approved scale in the establishment; (peseur attitré)

backfat

backfat[Repealed, SOR/2000-184, s. 39]

baste

baste means to inject a poultry carcass, up to a maximum of 3 per cent of the weight of the carcass, with one or more of the following, namely,

• (a) meat broth containing at least 15 per cent solid matter,

• (b) butter, or

• (c) edible fats or oils of vegetable origin; (imprégner)

beef

beef means the meat of a bovine animal that has

• (a) in the case of a carcass with the maturity characteristics set out in Schedule I to Part III, a carcass weight of more than 180 kg, and

• (b) in the case of a carcass with the maturity characteristics set out in Schedule II to Part III, any weight; (boeuf)

beef carcass

beef carcass means the carcass of a slaughtered bovine animal that is produced for beef and has had the following removed, namely,

• (a) the hide,

• (b) that portion of the head and neck forward of the first cervical vertebra,

• (c) that portion of the foreshank below the carpal (knee) joint and that portion of the hindshank below the tarsal (hock) joint,

• (d) the respiratory, digestive, reproductive and urinary systems and the thoracic and abdominal organs,

• (e) the membranous portion of the diaphragm and the pillar of the diaphragm,

• (f) the spinal cord,

• (g) the kidney fat, pelvic fat, heart fat and scrotal or udder fat,

• (h) the tail posterior to the first coccygeal vertebra, and

  • (i) any portion of the carcass the removal of which is required for pathological reasons under the Meat Inspection Regulations, 1990; (carcasse de boeuf)

bison carcass

bison carcass means the carcass of a bison animal that is dressed in accordance with the definition dress in subsection 2(1) of the Meat Inspection Regulations, 1990; (carcasse de bison)

break joint

break joint means the metacarpo-phalangeal joint of the foreleg of a lamb carcass; (articulation dentelée)

bull

bull means a male bison or bovine animal that has one or more external testicles; (taureau)

chicken

chicken means a bird of the species Gallus domesticus having flexible cartilage at the posterior end of the breast or keel bone, tender meat and soft skin of smooth texture; (poulet)

chicken capon

chicken capon means a male bird of the species Gallus domesticus whose testes are surgically removed before it is six weeks old and who has flexible cartilage at the posterior end of the breast or keel bone, tender meat and soft skin of smooth texture; (chapon)

colour reading

colour reading means a reading that is obtained by a light- reflectance measuring instrument capable of objectively comparing colour reflectance to the standards set in 1931 by the Commission internationale de l’éclairage and revised in 1964; (valeur colorimétrique)

common name

common name means

• (a) in respect of the species Gallus domesticus, “chicken”, “chicken capon”, “Rock Cornish hen”, “mature chicken” and “old rooster”,

• (b) in respect of the species Meleagris gallopavo, “young turkey” and “mature turkey”,

• (c) in respect of ducks, “young duck” and “mature duck”,

• (d) in respect of geese, “young goose” and “mature goose”, and

• (e) in respect of the species Numida meleagris, “young guinea” and “mature guinea”; (nom usuel)

cutting establishment

cutting establishment means an establishment in which beef, ovine and veal carcasses are divided into primal and sub-primal cuts and hog carcasses are divided into principal cuts; (établissement de découpe)

designated grading equipment

designated grading equipment means grading equipment that meets the specifications set out in the Testing Protocol and that is designated by the Minister under section 20 of the Act; (matériel de classification désigné)

establishment

establishment means

• (a) a registered establishment as defined in subsection 2(1) of the Meat Inspection Act, or

• (b) an establishment that is registered under an Act of the legislature of a province that provides for the inspection of livestock or poultry carcasses; (établissement)

establishment number

establishment number means the number assigned to an establishment registered under subsection 27(3) of the Meat Inspection Regulations, 1990 or under an Act of the legislature of a province that provides for the inspection of livestock or poultry carcasses; (numéro d’établissement)

eviscerate

eviscerate means to remove from a slaughtered poultry the blood, the feathers, the respiratory, digestive, reproductive and urinary systems, the head, the legs at the hock joints and the oil sac; (éviscérer)

excess portion of fat

excess portion of fat, in respect of a livestock carcass, means the degree of fatness of the livestock carcass that necessitates an extensive trimming to achieve acceptance of the carcass in the commercial trade; (excès de gras)

Executive Director

Executive Director means the Executive Director designated by the President of the Agency; (directeur exécutif)

fat

fat[Repealed, SOR/2000-184, s. 39]

giblets

giblets, in respect of processed poultry, means

• (a) the liver from which the bile sac has been removed,

• (b) the heart from which the pericardial sac has been removed, or

• (c) the gizzard from which the contents and lining have been removed; (abattis)

grade designation

grade designation, in respect of a poultry carcass, means Grade A, Grade Utility and Grade C; (désignation de qualité)

grade hammer

grade hammer means the equipment in the shape of a hammer that has a stamp at each end of the head and is used by a grader, or by an employee of the establishment under the direct supervision of a grader, to apply a grade stamp or a yield stamp to a livestock carcass; (marteau à estampiller)

grade name

grade name means

• (a) in respect of a beef carcass, a grade name prescribed by section 29,

• (b) in respect of a veal carcass, a grade name prescribed by section 41,

• (c) in respect of an ovine carcass, a grade name prescribed by subsection 45(1),

• (d) in respect of a bison carcass, a grade name prescribed by section 48, and

• (e) in respect of a poultry carcass, a grade name prescribed by section 56; (nom de catégorie)

grade roller

grade roller means the equipment that is used in an establishment by an employee of the establishment, under the direct supervision of a grader, to apply a roller brand on each side of a livestock carcass; (rouleau à estampiller)

grade stamp

grade stamp means the mark that is made on a livestock carcass by a grade hammer that shows the grade name of the livestock carcass and the grader’s code and

• (a) in respect of a beef carcass and an ovine carcass, is in the shape of a maple leaf, as illustrated in Schedule III to Part III,

• (b) in respect of a veal carcass, is in the shape of a triangle, as illustrated in Schedule II to Part IV, with all sides of 5 cm, or

• (c) in respect of a bison carcass, is in the shape of a square, as illustrated in Schedule IV to Part VI, with all sides of 2.5 cm; (estampille de classification)

grader’s code

grader’s code means the number assigned to a grader that appears on every grade stamp or yield stamp used by the grader; (code du classificateur)

grading certificate

grading certificate means a certificate issued under section 4 that provides a producer with information concerning the grading of a livestock carcass; (certificat de classification)

grading stand

grading stand means a platform that is intended for the use of a grader when grading livestock carcasses in an establishment, is easily adjustable for height and

• (a) in the case of a grading stand that is intended for the grading of hog carcasses,

  • (i) is not less than 1.5 m long by 1 m wide where the rate of grading is 300 carcasses or less per hour,

  • (ii) is not less than 2 m long by 1 m wide where the rate of grading is from 301 carcasses to 500 carcasses per hour, or

  • (iii) is not less than 2.5 m long by 1 m wide where the rate of grading is from 501 carcasses to 700 carcasses per hour, and

• (b) in the case of a grading stand that is intended for the grading of beef carcasses or ovine carcasses,

  • (i) is not less than 3 m long by 2 m wide where the rate of grading is 150 carcasses or less per hour,

  • (ii) is not less than 4 m long by 2 m wide where the rate of grading is from 151 carcasses to 300 carcasses per hour, or

  • (iii) is not less than 5 m long by 2 m wide where the rate of grading is from 301 carcasses to 400 carcasses per hour; (plate-forme de classement)

height

height with reference to the size of type on a label, has the same meaning as in section 16 of the Consumer Packaging and Labelling Regulations; (hauteur)

hog carcass

hog carcass[Repealed, SOR/2000-184, s. 39]

knife-rib

knife-rib means to cut the left side, or the left and right sides, of a carcass between the following ribs by severing the vertebrae and cutting 15 cm or more beyond the Longissimus muscles in order to expose them for evaluation by a grader:

• (a) in respect of a beef carcass, the twelfth and thirteenth ribs, or

• (b) in respect of a bison carcass, the eleventh and twelfth ribs; (incision transversale)

lamb carcass

lamb carcass means an ovine carcass that has the maturity characteristics set out in Schedule I to Part V; (carcasse d’agneau)

livestock carcass

livestock carcass means a beef carcass, a bison carcass, a hog carcass, an ovine carcass or a veal carcass; (carcasse de bétail)

marbling

marbling means the amount, size and distribution of intramuscular fat deposits in the Longissimus muscles of a livestock carcass that have been exposed by knife-ribbing; (persillage)

marketing agency

marketing agency means a board or commission established under an Act of the legislature of a province that provides for the marketing of bovine, ovine or porcine animals; (office de commercialisation)

mature chicken

mature chicken means a mature female bird of the species Gallus domesticus that does not have flexible cartilage at the posterior end of the breast or keel bone, tender meat or soft skin of smooth texture; (poulet adulte)

mature duck

mature duck means a duck that does not have flexible cartilage at the posterior end of the breast or keel bone, tender meat or soft skin of smooth texture; (canard adulte)

mature guinea

mature guinea means a guinea fowl that does not have flexible cartilage at the posterior end of the breast or keel bone, tender meat or soft skin of smooth texture; (pintade adulte)

mature goose

mature goose means a goose that does not have flexible cartilage at the posterior end of the breast or keel bone, tender meat or soft skin of smooth texture; (oie adulte)

mature turkey

mature turkey means a turkey that does not have flexible cartilage at the posterior end of the breast or keel bone, tender meat or soft skin of smooth texture; (dindon adulte)

meat inspection legend stamp

meat inspection legend stamp means a stamp that is prescribed pursuant to paragraph 20(a) of the Meat Inspection Act or that is authorized under an Act of the legislature of a province and that is applied or used for the inspection of livestock or poultry carcasses; (estampille d’inspection des viandes)

muscle

muscle[Repealed, SOR/2000-184, s. 39]

muscling

muscling means the general outline of the muscle formation of a livestock carcass; (musculature)

mutton carcass

mutton carcass means an ovine carcass that has the maturity characteristics set out in Schedule II to Part V; (carcasse de mouton)

official languages

official languages has the same meaning as in section 6 of the Consumer Packaging and Labelling Regulations; (langues officielles)

old rooster

old rooster means a cock of the species Gallus domesticus that does not have flexible cartilage at the posterior end of the breast or keel bone, tender meat or soft skin of smooth texture; (vieux coq)

operator

operator means the person who is responsible for the operation of an establishment; (exploitant)

ovine carcass

ovine carcass means the carcass of a slaughtered ovine animal that has a carcass weight of 13.5 kg or more and that has had the following removed, namely,

• (a) the pelt,

• (b) that portion of the head and neck forward of the first cervical vertebra,

• (c) that portion of the hind leg below the metatarso-phalangeal (ankle) joint,

• (d) the respiratory, digestive, reproductive and urinary systems and the thoracic and abdominal organs,

• (e) the membranous portion of the diaphragm,

• (f) the heart fat and scrotal or udder fat,

• (g) the tail posterior to the third coccygeal vertebra, and

• (h) any portion of the carcass the removal of which is required for pathological reasons under the Meat Inspection Regulations, 1990; (carcasse d’ovin)

partially eviscerate

partially eviscerate means to remove from a slaughtered poultry the blood, the feathers, the lungs and the digestive, reproductive and urinary systems; (éviscérer partiellement)

poultry

poultry means a bird of the species Gallus domesticus, a turkey, a duck, a goose or a guinea fowl; (volaille)

poultry carcass

poultry carcass means an eviscerated or partially eviscerated carcass of poultry; (carcasse de volaille)

prepackaged product

prepackaged product means processed poultry that is packed in a container in such a manner that it is ordinarily sold to or used or purchased by a consumer without being re-packaged; (produit préemballé)

primal cut

primal cut means

• (a) in respect of a beef or bison carcass, the hip, sirloin, short loin, rib or chuck of the side of the carcass, and

• (b) in respect of an ovine or a veal carcass, the leg, loin or foresaddle of the side of the carcass; (coupe primaire)

principal cuts

principal cuts[Repealed, SOR/2000-184, s. 39]

principal display panel

principal display panel has the same meaning as in section 2 of the Consumer Packaging and Labelling Regulations; (espace principal)

probe

probe means an electronic grading instrument that meets the specifications set out in the Testing Protocol; (sonde)

processed poultry

processed poultry means an eviscerated or partially eviscerated poultry carcass; (volaille transformée)

producer

producer means an individual or a corporation that sells bison, bovine, ovine or porcine animals for the purpose of slaughter; (producteur)

quality demerit

quality demerit[Repealed, SOR/2000-184, s. 39]

ram

ram means a male ovine animal that has one or more external testicles; (bélier)

Regional Director General

Regional Director General[Repealed, SOR/2000-184, s. 39]

Rock Cornish hen

Rock Cornish hen means a bird of the species Gallus domesticus, the carcass of which weighs no more than 900 g, that has flexible cartilage at the posterior end of the breast or keel bone, tender meat and soft skin of smooth texture; (poule Rock Cornish)

roller brand

roller brand means the mark that is made on a beef carcass by a grade roller that shows the grade name and the roller code; (marque d’estampillage)

roller code

roller code means the mark that is made on a livestock carcass by a grade roller that shows the number assigned to the establishment at which the livestock carcass is graded; (code d’estampillage)

seasoning

seasoning means a substance listed in Division 7 of Part B of the Food and Drug Regulations; (assaisonnement)

sow

sow[Repealed, SOR/2000-184, s. 39]

spool joint

spool joint means the metacarpo-phalangeal joint of the foreleg of a mutton carcass; (articulation cannelée)

stag

stag means a mature male bison, bovine or ovine animal that has been castrated before slaughter and exhibits pronounced masculinity at the time of grading; (mâle castré)

stuff

stuff means to place a seasoned food preparation into the cavity of a poultry carcass; (farcir)

sub-primal cut

sub-primal cut means a cut of meat that is greater than 125 cm³ and is derived from a beef carcass or a primal cut thereof; (coupe sous-primaire)

tag

tag means a device made of metal or other durable material; (médaillon)

Testing Protocol

Testing Protocol means the Specification and Testing Protocol for an Electronic Instrument for Canadian Livestock Grading, (Department of Agriculture Publication No. 5199/B, July 1989), as amended from time to time, made by the Minister under section 20 of the Act; (protocole d’essai)

trim

trim means to remove all or part of the external fat from a livestock carcass; (parer)

type demerit

type demerit[Repealed, SOR/2000-184, s. 39]

veal

veal means the meat of a bovine animal with the hide off that has the maturity characteristics set out in Schedule I to Part IV and a maximum carcass weight of 180 kg; (veau)

veal carcass

veal carcass means the carcass of a slaughtered bovine animal that is produced for veal and has had the following removed, namely,

• (a) that portion of the head and neck forward of the first cervical vertebra,

• (b) that portion of the foreleg below the carpal (knee) joint,

• (c) that portion of the hind leg below the tarsal (hock) joint,

• (d) the respiratory, digestive, reproductive and urinary systems and the thoracic and abdominal organs, except the kidneys,

• (e) the membranous portion of the diaphragm,

• (f) any portion of the carcass the removal of which is required for pathological reasons under the Meat Inspection Regulations, 1990, and

• (g) the hide; (carcasse de veau)

weight

weight means the warm weight of a livestock carcass as determined by an approved weighmaster using an approved scale; (poids)

yield

yield means

• (a) in respect of a beef carcass, the estimated percentage of lean meat in the beef carcass derived from the primal cuts, the brisket, the flank, the plate and the shank of the carcass, as determined by a grader in accordance with subsection 30(4), and

• (b) in respect of a lamb carcass, the estimated percentage of lean meat in the lamb carcass derived from the primal cuts thereof, as determined by a grader using the prediction equation set out in the Testing Protocol; (rendement)

yield class

yield class means

• (a) in respect of a beef carcass, the yield class determined in accordance with subsection 30(5), and

• (b) in respect of a lamb carcass, the yield class determined in accordance with subsection 45(5); (catégorie de rendement)

yield ruler

yield ruler[Repealed, SOR/95-130, s. 1]

yield stamp

yield stamp means the mark that is made on a beef carcass or a lamb carcass by a grade hammer that shows the yield class of the carcass and the grader’s code and is in the outline of a triangle, as set out in Schedule V to Part III; (estampille de rendement)

young duck

young duck means a duck having flexible cartilage at the posterior end of the breast or keel bone, tender meat and soft skin of smooth texture; (jeune canard)

young guinea

young guinea means a guinea fowl that has flexible cartilage at the posterior end of the breast or keel bone, tender meat and soft skin of smooth texture; (jeune pintade)

young goose

young goose means a goose having flexible cartilage at the posterior end of the breast or keel bone, tender meat and soft skin of smooth texture; (jeune oie)

young turkey

young turkey means a turkey having flexible cartilage at the posterior end of the breast or keel bone, tender meat and soft skin of smooth texture. (jeune dindon)

PART IAdministration

Terms and Conditions of Grading

• 3 (1) No person other than a grader shall grade a livestock carcass or a poultry carcass for the purposes of the Act and these Regulations.

• (2) No grader shall grade a livestock carcass at an establishment or a cutting establishment unless one of the following persons has requested grading for the livestock carcass:

  • (a) a person in authority at the establishment or cutting establishment;

  • (b) the producer;

  • (c) the agent of the producer; or

  • (d) the person in possession of the livestock carcass.

• (3) No grader shall grade a livestock carcass unless

  • (a) it bears a meat inspection legend stamp or, in the case of an imported beef carcass, the official inspection mark of the government of the country of origin;

  • (b) is graded

    • (i) in the case of a bison carcass, a hog carcass or an ovine carcass, at the establishment in which the animal was slaughtered,

    • (ii) in the case of a veal carcass, at the establishment in which the animal was slaughtered or at the cutting establishment, or

    • (iii) in the case of a beef carcass, at the establishment in which the animal was slaughtered or at a cutting establishment that is registered under the Meat Inspection Act;

  • (c) has been weighed by an approved weighmaster using an approved scale; and

  • (d) is presented for grading

    • (i) at a grading stand where the lighting intensity, measured at the grading stand, is not less than 1 000 lx, or

    • (ii) in a cooler where the lighting intensity, measured at the loin level of the livestock carcass, is not less than 200 lx.

• (4) No grader shall, when grading a livestock carcass, assign a grade to the livestock carcass unless it meets the standards set out in these Regulations for that grade.

• (5) [Repealed, SOR/2000-184, s. 40]

• (6) No grader shall grade a beef carcass or a bison carcass unless the carcass has, at least 10 minutes before grading and to the satisfaction of the grader, been knife-ribbed by an employee of the establishment.

• (7) No grader shall grade a veal carcass unless an employee of the establishment or cutting establishment, as the case may be, has, at least 10 minutes before grading and to the satisfaction of the grader, made a fresh cut on the lean of the brisket in order to enable the grader to determine the colour reading of the veal carcass.

• (8) No grader shall grade a livestock carcass at an establishment or a cutting establishment, as the case may be, unless, at the time of grading, the establishment or cutting establishment has adequate facilities for weighing and grading livestock carcasses.

• (8.1) A grader may grade a livestock carcass with designated grading equipment only if the equipment is functioning properly and is accurate.

• (9) Where, at an establishment with a single grading stand, the rate of grading at the grading stand rises to more than 400 beef carcasses per hour, the establishment shall not be considered to have adequate facilities for the purposes referred to in subsection (8) unless the establishment provides a second grading stand for the grading of those carcasses.

• (10) and (11) [Repealed, SOR/2000-184, s. 40]

• (12) A grader who uses a probe in an establishment shall

  • (a) verify the accuracy of the probe;

  • (b) notify a person in authority at the establishment of any probe malfunction; and

  • (c) after grading, store the probe in a compartment at the grading stand.

• (13) [Repealed, SOR/2000-184, s. 40]

• (14) Subject to subsection (15), no employee of an establishment shall trim a livestock carcass before it is weighed, except on the direction of an inspector.

• (15) [Repealed, SOR/2000-184, s. 40]

• (16) No grader shall grade an eviscerated poultry carcass unless

  • (a) the carcass is from poultry slaughtered in an establishment;

  • (b) the carcass has been inspected under the Meat Inspection Act or under an Act of the legislature of a province that provides for the inspection of processed poultry;

  • (c) the flesh or skin of a chilled carcass is not dried out;

  • (d) the carcass is not discoloured from insufficient draining of blood;

  • (e) the carcass has no more than one heart, liver, gizzard and neck packed with it or inserted into it;

  • (f) the breast bone is intact, in the case of a chicken carcass weighing more than 900 g;

  • (g) the carcass has not been basted or stuffed; and

  • (h) the carcass meets the standards for a grade set out in Part VII.

• (17) No grader shall grade a partially eviscerated poultry carcass unless, in addition to meeting the terms and conditions of grading set out in subsection (16),

  • (a) the epidermis is removed from the feet and shanks;

  • (b) the toenails are removed;

  • (c) the head, if present, is wrapped; and

  • (d) the mouth, if present, is clean.

• (18) No grader shall grade a poultry carcass in a place other than an establishment.

Grading Certificate

• 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.

Marking

• 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.

• 10 (1) Subject to subsection (1.1), every beef carcass that is grade-stamped by a grader, or by an employee of an establishment under the direct supervision of a grader, shall be roller-branded by an employee of the establishment under the direct supervision of a grader.

• (1.1) In the case of a carcass that is grade-stamped Canada A, Canada AA, Canada AAA or Canada Prime, the carcass need not be roller-branded if the carcass is further processed into primal or sub-primal cuts at the establishment, or at a cutting establishment that is owned by the same person or persons who own the establishment.

• (2) When a beef carcass of a grade set out in column I of an item of Schedule IV to Part III is roller-branded, the roller brand that shall be used is the one set out in column II of the item and the colour of ink that shall be used is the one set out in column III of the item.

• (3) A roller brand referred to in subsection (2) shall show the grade name in block capitals not less than 8 mm in height and shall be applied on both sides of the beef carcass in one continuous strip, 35 mm in width, extending the full length of the beef carcass along the dorsal side, adjacent to the spinous processes and over the primal cuts.

• (4) [Repealed, SOR/93-342, s. 4]

11 Where a beef carcass is assigned a grade established by these Regulations, the beef carcass may be grade-stamped, yield-stamped and roller-branded after it is trimmed.

• 11.1 (1) No person shall package a primal cut of beef or a sub-primal cut in a container that is marked with a grade name unless the cut is from a beef carcass that meets the standards set out in Part III for that grade.

• (2) No person shall mark a container with a grade name unless the beef cut in the container meets the standards set out in Part III for that grade.

• 12 (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 an ovine carcass, mark the ovine carcass with a grade stamp, in red ink, on the leg and foresaddle, on both sides of the carcass.

• (2) A lamb carcass that meets the standards for grade Canada AAA shall, when requested by a person in authority at the establishment, be marked with the yield stamp Canada 1, Canada 2, Canada 3 or Canada 4, in accordance with the yield class determined in subsection 45(5).

• (3) No lamb carcass shall be marked with a yield stamp unless the carcass has been grade-stamped Canada AAA.

• (4) A yield stamp referred to in subsection (2) shall be applied in red ink, on the leg and foresaddle, on both sides of the carcass.

12.1 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 bison carcass, mark the bison carcass with a grade stamp, in purple ink, on the primal cuts on both sides of the carcass.

Trade

• 13 (1) Subject to subsection (2), no person shall export a beef carcass or a primal cut thereof unless it meets the standards of one of the grades established by these Regulations and is marked in accordance with sections 9 and 10.

• (2) A beef carcass or a primal cut thereof that does not meet the grading standards or marking requirements established by these Regulations may be exported where the shipper provides the grader with a signed statement that

  • (a) sets out the quality specifications of the contract under which the beef carcass or primal cut is being exported; and

  • (b) confirms that the beef carcass or primal cut meets the requirements of the importing country.

• (3) No person shall convey from an establishment a beef carcass or a complete side, hind quarter, front quarter, primal cut or sub-primal cut thereof unless

  • (a) if packed in a container, the container

    • (i) in the case of a graded product, is marked with the grade name of the product contained therein, and

    • (ii) in the case of an ungraded product, is marked with the words “Ungraded Beef” and “Boeuf non classé”; and

  • (b) if not packed in a container, it is grade-stamped and roller-branded in accordance with these Regulations or is accompanied by documentation, for presentation to an inspector or a grader at the point of inspection, that

    • (i) in the case of a graded product, indicates the grade name of the product, and

    • (ii) in the case of an ungraded product, includes a declaration that the product is ungraded.

• (4) No person shall import into Canada a beef carcass or a complete side, hind quarter, front quarter, primal cut or sub-primal cut thereof unless

  • (a) if packed in a container, the container

    • (i) in the case of a graded product, is marked with the grade name of the product contained therein, and

    • (ii) in the case of an ungraded product, is marked with the words “Ungraded Beef” and “Boeuf non classé”; and

  • (b) if not packed in a container, it is graded and marked in accordance with the grading requirements of the country of origin or is accompanied by documentation, for presentation to an inspector or grader at the point of inspection, that

    • (i) in the case of a graded product, indicates the grade name of the product, and

    • (ii) in the case of an ungraded product, includes a declaration that the product is ungraded.

• (5) Despite section 11.1 and subsections (1) and (3), if a container that is to be exported contains cuts from a beef carcass that is grade-stamped and roller-branded Canada AAA, the container may be marked with the grade name Canada AAA or the expression “Canada Choice”.

• 13.1 (1) No person shall export any processed poultry marked with a grade name unless the processed poultry

  • (a) has been prepared in an establishment registered under the Meat Inspection Act;

  • (b) meets the standards established by these Regulations for the grade name; and

  • (c) is accompanied by a certificate of inspection signed by an inspector, if required by the importing country.

• (2) No person shall import into Canada any processed poultry marked with a grade designation unless

  • (a) the processed poultry originated in a country that has grade standards for a poultry carcass substantially equivalent to those prescribed by these Regulations;

  • (b) the processed poultry meets the standards of one of the grades established by these Regulations;

  • (c) the processed poultry has been prepared under conditions substantially equivalent to those prescribed by the Meat Inspection Regulations, 1990;

  • (d) the processed poultry meets the standards established by these Regulations for processed poultry of the grade corresponding to the grade designation marked on the container or the label attached to the carcass or container;

  • (e) the processed poultry is packed in accordance with section 62;

  • (f) where the processed poultry is a prepackaged product, it bears a label setting out

    • (i) the information to be shown as required under the Consumer Packaging and Labelling Regulations,

    • (ii) the common name and the grade designation, shown in bold face type of a height not less than the height set out in section 65 for a prepackaged product of the same weight as the processed poultry and in the colour for the outline of a maple leaf set out in subsection 66(3) for a prepackaged product of equivalent grade to the processed poultry, and

    • (iii) the words “Product of” and “Produit de” followed by the name of the country of origin, shown in the same colour as the information required by subparagraph (ii);

  • (g) where the processed poultry bears a label, the label meets the requirements set out in paragraph (f); and

  • (h) the processed poultry is accompanied by inspection documentation, for presentation to an inspector at the point of inspection, certifying that the requirements of paragraphs (a) to (c) have been met.

• (3) Where graded processed poultry that is not a prepackaged product is imported into Canada in a quantity in excess of 20 kg, the containers of the processed poultry shall, in addition to the information required by paragraph 64(1)(c), be marked with the following information:

  • (a) the grade designation of the processed poultry;

  • (b) the words “With Giblets” or “Avec abattis” if giblets are packed with the processed poultry; and

  • (c) the words “Product of” or “Produit de” followed by the name of the country in which the processed poultry was produced, or other words indicating that it was produced in that country.

• (4) Where graded processed poultry that is a prepackaged product is imported into Canada in a quantity in excess of 20 kg, the containers of the prepackaged product shall be marked with the information required by subsection (3) and by paragraph 64(1)(c)and subsection 64(2).

• (5) No label affixed to imported processed poultry shall contain any information declaring or implying that the imported processed poultry is of a superior grade than the grade marked on it.

Seizure and Detention

• 14 (1) Where an inspector seizes and detains a livestock carcass or any part of one, processed poultry or any other thing pursuant to section 23 of the Act, the inspector shall affix a detention tag to it, marked with

  • (a) the words “UNDER DETENTION” and “RETENU”, in bold-face letters;

  • (b) an identification number;

  • (c) a description of the livestock carcass or part, the processed poultry or the other thing;

  • (d) the reason for the seizure and detention;

  • (e) the date of the seizure and detention; and

  • (f) the name of the inspector, in block letters, and the signature of the inspector.

• (2) No person shall alter, deface or remove a detention tag that is affixed to a livestock carcass or a part of one, to processed poultry or to any other thing unless the person is authorized by an inspector to do so.

• 15 (1) An inspector shall, after seizing and detaining a livestock carcass or a part of one, processed poultry or other thing pursuant to subsection 14(1), forthwith deliver or mail a notice of detention to

  • (a) the person having the care or custody of the livestock carcass or part, the processed poultry or the other thing at the place where it was seized;

  • (b) the owner of the livestock carcass or part, the processed poultry or the other thing, or the owner’s agent; and

  • (c) where a detained livestock carcass or part, processed poultry or any other thing is removed from the place where it was seized to another place in accordance with subsection 19(5) or 25(1) of the Act, the person having the care or custody of the livestock carcass or part, the processed poultry or the other thing at that other place.

• (2) A notice of detention referred to in subsection (1) shall state that the livestock carcass or a part of one, the processed poultry or the other thing has been seized and detained pursuant to section 23 of the Act and shall set out

  • (a) the detention tag identification number;

  • (b) a description of the livestock carcass or part, the processed poultry or the other thing;

  • (c) the reason for the seizure and detention;

  • (d) the date of the seizure and detention;

  • (e) the name of the inspector, in block letters, and the signature of the inspector;

  • (f) the place of detention; and

  • (g) the telephone number to call for further information in respect of the seizure and detention.

• 16 (1) A livestock carcass or a part of one, processed poultry or any other thing detained pursuant to section 23 of the Act shall be detained under storage conditions that are appropriate to its preservation.

• (2) Where an inspector determines that the detained livestock carcass or a part of one, processed poultry or other thing meets the requirements of the Act and these Regulations, the inspector shall release it and shall deliver or mail one copy of a notice of release to each person to whom a copy of the notice of detention referred to in subsection 15(1) was delivered or mailed.

Forfeiture

• 17 (1) A livestock carcass or a part of one, processed poultry or any other thing forfeited under subsection 28(1) of the Act shall be disposed of in the manner ordered by the court directing the forfeiture and, if no order for its disposition is made by that court, it shall be disposed of in the following manner:

  • (a) in the case of a livestock carcass or part or processed poultry that is fit for human consumption, it shall be

    • (i) sold and the proceeds deposited to the credit of the Receiver General, or

    • (ii) donated to a charitable institution;

  • (b) in the case of a livestock carcass or part or processed poultry that is not fit for human consumption, it shall be sold for preparation as animal food or as a non-food product and the proceeds deposited to the credit of the Receiver General; and

  • (c) in the case of a thing other than a livestock carcass or part or processed poultry, it shall be sold and the proceeds deposited to the credit of the Receiver General.

• (2) A livestock carcass or a part of one, processed poultry or any other thing forfeited under subsection 28(2) of the Act shall be disposed of in the manner set out in subsection (1).

• (3) A livestock carcass or a part of one or processed poultry forfeited under subsection 30(2) of the Act shall be disposed of in the following manner:

  • (a) in the case of a livestock carcass or part or processed poultry that is fit for human consumption, it shall be

    • (i) sold and the proceeds deposited to the credit of the Receiver General, or

    • (ii) donated to a charitable institution; and

  • (b) in the case of a livestock carcass or part or processed poultry that is not fit for human consumption, it shall be sold for preparation as animal food or as a non-food product and the proceeds deposited to the credit of the Receiver General.

Fees

18 [Repealed, SOR/2000-184, s. 42]

18.1 [Repealed, SOR/2000-183, s. 28]

19 [Repealed, SOR/2000-184, s. 43]

19.1 [Repealed, SOR/2000-183, s. 29]

20 [Repealed, SOR/2000-184, s. 44]

PART II

[Repealed, SOR/2000-184, s. 45]

PART IIIGrade Names and Grade Standards for Beef Carcasses

General

29 There shall be 13 grades of beef carcasses with the grade names Canada A, Canada AA, Canada AAA, Canada Prime, Canada B1, Canada B2, Canada B3, Canada B4, Canada D1, Canada D2, Canada D3, Canada D4 and Canada E.

• 30 (1) Subject to subsection (2), a grader shall determine the fat level of a beef carcass by measuring the fat on the left side between the twelfth and thirteenth 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 beef carcass, the grader shall determine the fat level through an assessment of the external fat on the beef carcass or by an examination of the fat on the right side of the beef carcass after it has been knife-ribbed.

• (3) A grader shall determine the yield and yield class of every beef carcass that is graded Canada A, Canada AA, Canada AAA or Canada Prime.

• (4) A grader shall determine the yield of a beef carcass that is graded Canada A, Canada AA, Canada AAA or Canada Prime by using the prediction equation approved by the Minister.

• (5) The yield class of a beef carcass that is graded Canada A, Canada AA, Canada AAA or Canada Prime and that has a yield set out in column I of an item of the table to this section is the yield class set out in column II of that item.

  	Column I	Column II
  Item	Determined Yield (%)	Yield Class
  1	59 or more	Canada 1
  2	54 to 58	Canada 2
  3	53 or less	Canada 3

Grade Standards for Canada A, Canada AA, Canada AAA and Canada Prime

31 The standards for a beef carcass of the grade Canada A, Canada AA, Canada AAA or Canada Prime are the following:

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

• (b) muscling that ranges from good, with some deficiencies, to excellent;

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

• (d) for the grade set out in column I of an item of the table to this section, the marbling level set out in column II of that item; and

• (e) a fat covering that is

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

  • (ii) not less than 2 mm in thickness at the measurement site.

    	Column I	Column II
    Item	Grade	Marbling Level
    1	Canada A	At the least, traces, but less than a slight amount
    2	Canada AA	At the least, a slight amount, but less than a small amount
    3	Canada AAA	At the least, a small amount
    4	Canada Prime	At the least, slightly abundant

Grade Standards for Canada B1

32 The standards for a beef 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, with some deficiencies, 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 is firm and white or slightly tinged with a reddish or amber colour.

Grade Standards for Canada B2

33 The standards for a beef carcass of the grade Canada B2 are the following:

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

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

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

• (d) a fat covering that is yellow.

Grade Standards for Canada B3

34 The standards for a beef carcass of the grade Canada B3 are the following:

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

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

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

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

Grade Standards for Canada B4

35 The standards for a beef carcass of the grade Canada B4 are the following:

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

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

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

• (d) a fat covering that has a colour ranging from white to yellow.

Grade Standards for Canada D1

36 The standards for a beef carcass of the grade Canada D1 are the following:

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

• (b) muscling that is excellent; and

• (c) a fat covering that

  • (i) extends well over the ribs and loins and moderately well over the hips and chucks,

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

  • (iii) is less than 15 mm in thickness at the measurement site.

Grade Standards for Canada D2

37 The standards for a beef carcass of the grade Canada D2 are the following:

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

• (b) muscling that ranges from medium, with some deficiencies, to excellent; and

• (c) a fat covering that

  • (i) extends moderately well over the ribs and loins and lightly over the hips and chucks,

  • (ii) ranges from firm to slightly soft,

  • (iii) has a colour ranging from white to yellow, and

  • (iv) is less than 15 mm in thickness at the measurement site.

Grade Standards for Canada D3

38 The standards for a beef carcass of the grade Canada D3 are the following:

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

• (b) muscling that is deficient to a degree of emaciation; and

• (c) a fat covering that is less than 15 mm in thickness at the measurement site.

Grade Standards for Canada D4

39 The standards for a beef carcass of the grade Canada D4 are the following:

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

• (b) muscling that ranges from deficient to excellent; and

• (c) a fat covering that is 15 mm or more in thickness at the measurement site.

Grade Standards for Canada E

40 The standards for a beef carcass of the grade Canada E are the following:

• (a) the beef carcass is the carcass of a bull or stag; and

• (b) the beef carcass has pronounced masculinity.

SCHEDULE III(Section 2)Grade Stamp

SCHEDULE V(Section 2)Yield Stamp

• SOR/93-342, s. 10

PART IVGrade Names and Grade Standards for Veal Carcasses

General

41 There shall be 10 grades of veal carcasses with the grade names Canada A1, Canada A2, Canada A3, Canada A4, Canada B1, Canada B2, Canada B3, Canada B4, Canada C1 and Canada C2.

Grade Standards for Canada A1, A2, A3 and A4

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

• (a) a carcass weight of no less than 80 kg and no greater than 180 kg;

• (b) [Repealed, SOR/2007-88, s. 3]

• (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.

Grade Standards for Canada B1, B2, B3 and B4

• 43 (1) The standards for a veal carcass of the grade Canada B1, Canada B2, Canada B3 or Canada B4 are the following:

  • (a) a carcass weight of no less than 80 kg and no greater than 180 kg;

  • (b) [Repealed, SOR/2007-88, s. 4]

  • (c) muscling that ranges from low-medium to excellent, has some or no depressions but does not have more than two of the following characteristics, namely,

    • (i) hip points that are noticeable but not prominent,

    • (ii) loins that have depressions on both sides of the dorsal processes, and

    • (iii) spinous processes of the rack that are sparsely covered by flesh;

  • (d) flesh of the required colour for the grade referred to in subsection (2); and

  • (e) fat deposits ranging from light to excessive on the kidneys or flanks.

• (2) The required colour criteria for the grades Canada B1, Canada B2, Canada B3 and Canada B4 are the same as those set out in the table to section 42 for the grades Canada A1, Canada A2, Canada A3 and Canada A4, respectively.

Grade Standards for Canada C1 and C2

44 The standards for a veal carcass of the grade Canada C1 or Canada C2 are the following:

• (a) a carcass weight of no less than 80 kg and no greater than 180 kg;

• (b) [Repealed, SOR/2007-88, s. 5]

• (c) muscling that ranges from deficient to excellent or that does not meet the standards for the Canada B grades;

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

• (e) fat deposits ranging from light to nil on the kidneys or flanks.

  	Column I	Column II
  Item	Grade	Colour of Flesh
  1	Canada C1	Flesh that is pink or lighter in colour and has a colour reading of 40 or more
  2	Canada C2	Flesh that is pale red or dark red in colour and has a colour reading of 39 or less

SCHEDULE II(Section 2)Veal Grade Stamp

PART VGrading of Ovine Carcasses

General

• 45 (1) There shall be five grades of ovine carcasses with the grade names Canada AAA, Canada C1, Canada C2, Canada D1 and Canada D4.

• (2) A grader, or an employee of an establishment, shall determine the maturity of an ovine carcass

  • (a) by examining its dentition; or

  • (b) by determining the presence of a break joint or spool joint and examining the colour and distribution of blood deposits in the joint.

• (3) A grader shall determine the fat level of an ovine carcass by measuring the fat with a ruler over the twelfth rib and 11 cm off the midline of the ovine carcass.

• (4) A grader shall determine the yield class of every lamb carcass that is graded Canada AAA.

• (5) The yield class of a lamb carcass that is graded Canada AAA and that has a fat measurement set out in column I of an item of the table to this subsection is the yield class set out in column II of that item.

  	Column I	Column II
  Item	Fat Measurement (mm)	Yield Class
  1	Less than 13	Canada 1
  2	13 to 18.9	Canada 2
  3	19 to 24.9	Canada 3
  4	25 or more	Canada 4

• (6) A grader shall determine the average muscling score of every lamb carcass by evaluating the muscling of each primal cut, by assigning a score ranging from a minimum of 1 to a maximum of 5 for the muscling of each primal cut, by determining the total muscling score for the primal cuts and by dividing the total muscling score by 3.

Grade standards for Canada AAA

46 The standards for an ovine carcass of the grade Canada AAA are the following:

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

• (b) a minimum muscling score of 2 for each primal cut and a minimum average muscling score of 2.6;

• (c) flank muscles that are pink to light red in colour;

• (d) a fat covering that

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

  • (ii) is not less than 4 mm in thickness at the measurement site, and

  • (iii) extends to provide at least a thin cover over the top of the shoulders, the back and the outside of the centre part of the legs; and

• (e) a minimum of traces of fat streakings on the inside flank muscles.

Grade standards for Canada C1

46.1 The standards for an ovine carcass of the grade Canada C1 are the following:

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

• (b) a minimum muscling score of 1 for each primal cut or a minimum average muscling score of less than 2.6;

• (c) flank muscles that are pink to light 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 4 mm in thickness at the measurement site.

Grade standards for Canada C2

46.2 The standards for an ovine carcass of the grade Canada C2 are the maturity characteristics set out in Schedule I to this Part and either of the following:

• (a) flank muscles that are dark red in colour; or

• (b) a fat covering that is yellow in colour.

Grade standards for Canada D1

47 The standards for an ovine carcass of the grade Canada D1 are the following:

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

• (b) a fat covering that is less than 13 mm in thickness at the measurement site.

Grade standards for Canada D4

47.1 The standards for an ovine carcass of the grade Canada D4 are the following:

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

• (b) a fat covering that is 13 mm or more in thickness at the measurement site.

PART VIGrade 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.

• 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.

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

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.

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.

Grade Standards for Canada B2

52 The standards for a bison carcass of the grade Canada B2 are the following:

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

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

• (c) Longissimus muscles that, 10 minutes after being exposed by knife-ribbing, have a colour ranging from dark red to bright red; and

• (d) a fat covering that has a colour ranging from white to yellow.

Grade Standards for Canada B3

53 The standards for a bison carcass of the grade Canada B3 are the following:

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

• (b) muscling that ranges from deficient to medium.

Grade Standards for Canada D1 and Canada D2

54 The standards for a bison carcass of the grade Canada D1 or Canada D2 are the following:

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

• (b) muscling that ranges from medium to excellent; and

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

  • (i) ranges from 2 to 6 mm, in the case of the grade Canada D1, or

  • (ii) is greater than 6 mm, in the case of the grade Canada D2.

Grade Standards for Canada D3

54.1 The standards for a bison carcass of the grade Canada D3 are the following:

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

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

  • (i) is less than 2 mm, in the case of a carcass with medium to excellent muscling, or

  • (ii) has no maximum, in the case of a carcass with less than medium muscling.

SCHEDULE IV(Section 2)Bison Grade Stamp

• SOR/95-129, s. 6

PART VIIGrade Names and Grade Standards for Poultry Carcasses

General

55 Every operator of an establishment where poultry is slaughtered shall keep weekly records of the number and total weight of processed poultry prepared at the establishment during the week and retain the records for not less than one year.

56 There shall be three grades of poultry carcasses with the grade names Canada A, Canada Utility and Canada C.

Grade Standards for Canada A

57 A poultry carcass of the grade Canada A shall meet the requirements set out in subsections 3(16) to (18) and the following standards:

• (a) in the case of a chicken, chicken capon, Rock Cornish hen, mature chicken, old rooster, young turkey and mature turkey, not more than the wing tips and the tail have been removed from the carcass;

• (b) in the case of a young duck, mature duck, young goose, mature goose, young guinea and mature guinea, not more than the wing tips and the flat wings have been removed from the carcass;

• (c) the carcass is not deformed except for a slightly crooked keel bone that does not interfere with the normal placement of the meat;

• (d) the carcass is moderately plump breasted on both sides of the keel bone at the anterior end, with a moderate tapering of flesh towards the posterior end, and the keel bone at the anterior end does not project more than 3 mm beyond the flesh;

• (e) in the case of poultry, other than a turkey, the breast, thighs and back show evidence of fat cover;

• (f) in the case of a turkey, the carcass has deposits of fat in the main feather tract on each side of the breast as indicated by a pronounced thickening at the centre of each such area;

• (g) the carcass has no prominent discolourations exceeding

  • (i) an area of 1.6 cm² in the aggregate on the breast, and

  • (ii) an area of 6.5 cm² in the aggregate elsewhere on the carcass;

• (h) where the carcass weighs less than 5.5 kg, the skin on the breast is not torn in excess of 6 mm in length and any tears on the skin elsewhere on the carcass do not exceed 2.5 cm in length in the aggregate;

• (i) where the carcass weighs 5.5 kg or more, the skin on the breast is not torn in excess of 1.2 cm in length and any tears on the skin elsewhere on the carcass do not exceed 3.5 cm in length in the aggregate;

• (j) the carcass has no broken or dislocated bones; and

• (k) the carcass does not have more than 3 cm of exposed flesh at the posterior end of the keel bone.

Grade Standards for Canada Utility

• 58 (1) Subject to subsections (2) and (3), a poultry carcass of the grade Canada Utility shall meet the requirements set out in subsections 3(16) to (18) and the following standards:

  • (a) the carcass is not missing more than

    • (i) the wings,

    • (ii) one leg including the thigh or both drumsticks,

    • (iii) the tail,

    • (iv) small areas of flesh, and

    • (v) skin not exceeding an area equivalent to one half of the area of the breast;

  • (b) where no flesh has been removed, the carcass breast has sufficient fullness of flesh on both sides of the keel bone to prevent a sharp falling away of flesh from the anterior to the posterior end and the keel bone does not project more than 3 mm beyond the flesh;

  • (c) the carcass has at least a minimum fat cover to prevent the flesh from appearing prominently through the skin;

  • (d) the carcass has no prominent discolourations exceeding

    • (i) an area of 6.5 cm² in the aggregate on the breast, and

    • (ii) an area of 8 cm² in the aggregate elsewhere on the carcass;

  • (e) the carcass has no dislocated bones other than in the wings or legs; and

  • (f) the carcass has no broken bones.

• (2) A poultry carcass may not be graded Canada Utility if

  • (a) the wings or any part of them has been removed elsewhere than at a joint; and

  • (b) only a part of the drumsticks has been removed.

• (3) A poultry carcass may not be graded Canada Utility if it meets the standards for the grade Canada A.

• (4) Notwithstanding subsection (1), mature chicken may be graded Canada Utility if the carcass

  • (a) weighs less than 1.8 kg;

  • (b) meets the standards set out in paragraphs 59(1)(b) and (c); and

  • (c) is trimmed in accordance with paragraph (1)(a).

Grade Standards for Canada C

• 59 (1) Subject to subsection (2), a poultry carcass of the grade Canada C shall meet the requirements set out in subsections 3(16) to (18) and the following standards:

  • (a) the poultry carcass is the carcass of a mature chicken;

  • (b) the carcass breast has sufficient fullness of flesh on both sides of the keel bone to prevent an extremely sharp falling away of flesh from the anterior to the posterior end and the keel bone does not project more than 5 mm beyond the flesh; and

  • (c) the carcass has no prominent discolourations exceeding an area of 14.5 cm² in the aggregate.

• (2) Mature chicken may not be graded Canada C if the carcass meets the standards for the grade Canada A or the grade Canada Utility.

Certificate of Inspection

• 60 (1) Every person who requests a certificate of inspection for processed poultry for which a grade prescribed by these Regulations was assigned shall make an application to an inspector for an inspection.

• (2) Where an inspector inspects processed poultry and finds that it meets the grade requirements and standards of these Regulations and is packaged, marked and labelled in accordance with these Regulations, the inspector shall issue a certificate of inspection.

Packing

61 As a condition to the application or use of a grade name prescribed by these Regulations, processed poultry shall be packed in accordance with section 62.

• 62 (1) Every container in which processed poultry is packed shall

  • (a) be strong enough to protect the poultry;

  • (b) if constructed of corrugated fibreboard, be sound in construction, clean and free from discolouration and objectionable odours; and

  • (c) if constructed of material other than corrugated fibreboard,

    • (i) be suitable for cleaning and disinfection and free from noxious substances, and

    • (ii) be cleaned and disinfected before being reused.

• (2) Every poultry carcass in a container shall be individually wrapped to prevent the processed poultry from adhering to the container, except where

  • (a) the container is lined with wax paper or other material; or

  • (b) the inner walls of the container are treated with wax or other material.

• (3) Material used in packing or wrapping processed poultry shall not come into contact with the poultry unless the material

  • (a) is of a kind that does not impart to processed poultry any obnoxious quality;

  • (b) is durable and effective having regard to the manner in which it is used; and

  • (c) will not tear when it is wet.

• (4) No shrinkable material shall be used to wrap processed poultry for freezing unless the material is fitted to the shape of the poultry to form a package that is undamaged.

• (5) No processed poultry shall be packed in a container with other processed poultry unless that other poultry bears the same common name and has a grade name prescribed by these Regulations.

Poultry Marking

63 As a condition to the application or use of a grade name prescribed by these Regulations, every container of processed poultry shall, subject to this Part, be marked in accordance with sections 64 to 67, the Food and Drug Regulations, the Consumer Packaging and Labelling Regulations and the Meat Inspection Regulations, 1990.

• 64 (1) Every container of processed poultry shall be marked with the following information:

  • (a) the grade name of the poultry;

  • (b) the words “With Giblets” and “Avec abattis”, if giblets are packed with the poultry;

  • (c) the establishment number of the establishment at which the processed poultry was prepared, unless the establishment number is

    • (i) marked on a label attached to the container or clearly engraved on a metal clip that seals the wrapping containing the poultry, or

    • (ii) marked on every tag attached to the poultry;

  • (d) in the case of a container of processed poultry that is a prepackaged product,

    • (i) the common name of the poultry,

    • (ii) the identity and principal place of business of the person by or for whom the poultry was produced for sale, and

    • (iii) all markings required by these Regulations to be shown on the label of the poultry in the form and manner required by subsection 6(2) of the Consumer Packaging and Labelling Regulations; and

  • (e) in the case of a container of processed poultry that is not a prepackaged product,

    • (i) the common name of the poultry,

    • (ii) the words “For Further Processing” or “Pour transformation ultérieure”, where the container contains poultry that is not individually marked and is intended for further processing,

    • (iii) the name and address of the establishment,

    • (iv) the net weight of the poultry, and

    • (v) the words “May Contain Kidneys” or “Peut contenir les reins”, where the kidneys have not been removed, the poultry in the container is not marked with those words and

      • (A) the poultry is chicken or Rock Cornish hen and the poultry carcass weighs no more than 2 kg, or

      • (B) the poultry is a duck and the poultry carcass weighs no more than 3 kg.

• (2) Where processed poultry is prepackaged, it shall be marked with the following information in addition to the information referred to in subsection (1):

  • (a) if the container is a wrapping,

    • (i) the common name of the ingredients and components of the poultry if the poultry has been basted, and

    • (ii) the instructions for storage in the form and manner required under the Food and Drugs Act;

  • (b) the words “basted — imprégné”, “pre-basted — pré-imprégné”, “deep basted — imprégné en profondeur” or “self basted — auto-imprégné” and the words “graded before basting — classé avant imprégnation” if the poultry has been basted;

  • (c) the words “may have parts missing — des parties peuvent manquer”, if the poultry is graded Canada Utility;

  • (d) the words “breast bone removed — bréchet enlevé”, if the breast bone has been removed;

  • (e) the words “May Contain Kidneys” and “Peut contenir les reins”, if the kidneys have not been removed and

    • (i) the poultry is chicken or Rock Cornish hen and the poultry carcass weighs no more than 2 kg, or

    • (ii) the poultry is a duck and the poultry carcass weighs no more than 3 kg;

  • (f) the words “Stuffed” and “Farci” and the words “Graded Before Stuffing” and “Classé avant d’être farci”, if the processed poultry has been stuffed; and

  • (g) the words “Seasoned” and “Assaisonné” and the words “Graded Before Seasoning” and “Classé avant assaisonnement”, if the processed poultry has been seasoned.

• (3) Subject to this Part, the information required to be shown on a container of processed poultry or on tag attached to processed poultry shall be shown in the official language or languages and in the form and manner that information is required by the Consumer Packaging and Labelling Regulations to be shown.

• (4) Subject to subsections (5) and (6), where a poultry carcass is not individually wrapped, the following information shall be shown on a tag attached to the V of the wishbone of the carcass:

  • (a) the common name of the poultry;

  • (b) the grade name of the carcass, shown in white letters within the outline of a maple leaf in the same proportion as that illustrated in Schedule I to this Part;

  • (c) the identity and principal place of business of the person by or for whom the carcass was packaged for resale;

  • (d) the establishment number; and

  • (e) the words “May Contain Kidneys” and “Peut contenir les reins”, if the kidneys have not been removed and

    • (i) the poultry is chicken or Rock Cornish hen and the poultry carcass weighs no more than 2 kg, or

    • (ii) the poultry is a duck and the poultry carcass weighs no more than 3 kg.

• (5) The information required by subsection (4) to be shown on a tag shall be shown in a size of type not less than 1.5 mm in height.

• (6) Subsection (4) does not apply to a poultry carcass packed in a container marked with the words “For Further Processing” or “Pour transformation ultérieure”.

• (7) Where processed poultry is individually wrapped, the identity referred to in paragraph 12(b) of the Consumer Packaging and Labelling Regulations and the grade name of the poultry shall be shown on that part of the wrapping lying immediately on or over the anterior centre of the breast of the poultry.

• (8) Where processed poultry is not a prepackaged product, the information required by subsection (1) may be shown on the container or on a label attached to the container.

• (9) Where processed poultry is not a prepackaged product and the information required by subsection (1) is shown on a label, the label shall be not less than 7.5 cm by 10 cm in dimension and the information on it shall be shown in a size of type not less than 6 mm in height for the common name and grade name and 3 mm in height for the other information.

• (10) Where processed poultry is not a prepackaged product and the information required by subsection (1) is shown on a container, the information shall be shown in a size of type not less than 6 mm in height.

• 65 (1) In the case of a prepackaged product graded Canada A or Canada C, the identity referred to in paragraph 12(b) of the Consumer Packaging and Labelling Regulations and the letter A or C in the grade name shall be shown in bold face type and shall be of not less than the following height:

  • (a) 3 mm where the net weight of the processed poultry is 1 kg or less;

  • (b) 6 mm where the net weight of the processed poultry is more than 1 kg but not more than 5 kg; and

  • (c) 9 mm where the net weight of the processed poultry is more than 5 kg.

• (2) In the case of a prepackaged product graded Canada Utility, the word “Utility” in the grade name shall be shown in bold face type in letters of not less than the following height:

  • (a) 3 mm where the net weight of the processed poultry is 5 kg or less; and

  • (b) 5 mm where the net weight of the processed poultry is more than 5 kg.

• 66 (1) Subject to subsections (2) and (5), where processed poultry is graded Canada A, Canada Utility or Canada C, the grade name shall be shown in white letters within the outline of a maple leaf in the same proportion as that illustrated in Schedule I to this Part and shall be shown

  • (a) where the poultry is a prepackaged product, on the container;

  • (b) where the poultry is not a prepackaged product and is in a container, on the container or on a label attached to the container; or

  • (c) where a tag is attached to the poultry, on the tag.

• (2) Where processed poultry is not a prepackaged product and is in a container, the grade name may be shown in black letters within the outline of the maple leaf.

• (3) Subject to subsection (4), the outline of a maple leaf required to be shown on a container, tag or label pursuant to subsection (1) or (2) shall be

  • (a) red, where the poultry is graded Canada A;

  • (b) blue, where the poultry is graded Canada Utility; and

  • (c) brown, where the poultry is graded Canada C.

• (4) Where the processed poultry is not a prepackaged product and is in a container, the outline of a maple leaf required by subsection (1) to be shown may be the colour for the grade set out in subsection (3) or may be black.

• (5) Where a container of processed poultry is a box, case or other enclosure, the grade name required by subsection (1) to be shown is not required to be within the outline of a maple leaf.

• (6) Subject to subsection (7), the common name of processed poultry and the words “Product of Canada — Produit du Canada”, if marked, shall be shown in the same colour as the maple leaf for the grade set out in subsection (3) and

  • (a) where the poultry is a prepackaged product, shall be shown on the container; or

  • (b) where the grade name of the poultry is marked on a tag attached to the poultry, shall be shown on the tag.

• (7) Where processed poultry is not a prepackaged product and is in a container, the common name of the processed poultry and the words “Product of Canada — Produit du Canada” may be shown in black letters on the container or on a label attached to the container.

67 No label on processed poultry shall be marked with any word or words declaring or implying that the processed poultry is superior in quality to the grade marked on it.

SCHEDULE I / ANNEXE I(Sections 64 and 66) / (articles 64 et 66)

• SOR/95-216, s. 12