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

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.

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.

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.

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.