Safe Food for Canadians Regulations — 304
Definitions 304 The following definitions apply in this Part. beef carcass has the same meaning as in the Grades Document. ( carcasse de boeuf ) bison carcass has the same meaning as in the Grades Document. ( carcasse de bison ) grader means a person designated as a grader under subsection 13(3) of the Canadian Food Inspection Agency Act for the purposes of the Act. ( classificateur ) grade roller means a tool that is used to apply a roller brand on each side of a livestock carcass. ( rouleau à estampiller ) Grades Document means the document entitled Beef, Bison and Veal Carcass Grade Requirements , prepared by the Canadian Beef Grading Agency and published on its website, as amended from time to time. ( Document de classification ) grade stamp means a mark that is applied to a livestock carcass and that shows the grade name and the grader’s code. ( cachet de classification ) grade stamp applicator means a tool that is used to apply a grade stamp or a yield stamp to a livestock carcass. ( applicateur de cachet de classification ) grading stand means a platform that is used for grading livestock carcasses. ( plate-forme de classification ) identification code means a distinct code that is applied to a food animal before slaughter and grading to enable the food animal to be traced. ( code d’identification ) knife-rib means to cut the left side, or the left and right sides, of a beef carcass or bison carcass in the following locations by severing the vertebrae and cutting 15 cm or more beyond the longissimus muscles in order to expose those muscles for evaluation by a grader: (a) in the case of a beef carcass, between the 12th and 13th ribs; and (b) in the case of a bison carcass, between the 11th and 12th ribs. ( incision transversale ) lot means a group of food animals or a quantity of livestock carcasses that, for any reason, is considered together for inspection. ( lot ) marketing agency means a board or commission that is established under an Act of a province that regulates the marketing of bovine or ovine animals. ( office de commercialisation ) meat inspection stamp means (a) an inspection legend that is prescribed under section 179 in respect of a meat product; or (b) a mark that is authorized under an Act of a province to be applied to or used in connection with a livestock carcass or poultry carcass after inspection. ( cachet d’inspection de viande ) musculature means the size and shape of the muscles of a livestock carcass. ( musculature ) ovine carcass has the same meaning as in the Compendium. ( carcasse d’ovin ) primal cut means (a) in the case of a beef carcass or bison carcass, the round, sirloin, short loin, rib or chuck of the carcass side; and (b) in the case of an ovine carcass or veal carcass, the leg, loin or foresaddle of the carcass side. ( coupe primaire ) producer means any person who sells livestock for slaughter. ( producteur ) provincial establishment means an establishment (a) that is registered under an Act of a province that regulates the inspection of livestock carcasses or poultry carcasses; or (b) where livestock carcasses or poultry carcasses are prepared by any person who is authorized to do so under an Act of a province that regulates the inspection of those carcasses. ( établissement provincial ) roller brand means the mark that is applied to a beef carcass and that shows the grade name and the number that is assigned to the establishment where the livestock carcass is graded. ( marque d’estampillage ) sub-primal cut means a cut of meat that is greater than 125 cm 3 and that is derived from a beef carcass or a primal cut of a beef carcass. ( coupe sous-primaire ) trim means to remove all or part of the external fat from a livestock carcass. ( parer ) veal carcass has the same meaning as in the Grades Document. ( carcasse de veau ) weighmaster means an employee of an establishment that is identified in a licence or of a provincial establishment who is trained to operate a scale that is appr