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

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Regulations are current to 2013-04-29 and last amended on 2007-05-03. Previous Versions

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.

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.

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.

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.

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.

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