PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDAR D 
  DUS DARS  1246 
First  Edition  
2022 -mm-dd 
 
 Reference number  
DUS DARS 1246 : 2022  
 
© UNBS 2022  
   
Bovine (veal) meat — Carcasses and cuts 
 
 PUBLIC REVIEW DRAFTDUS DARS  1246 : 2022  
ii                © UNBS  2022  - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsib le for its correct application  
© UNBS 2022  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior  written 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 2 50/1/2 
Fax: +256 41 286 123  
E-mail: info@unbs.go.ug  
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  PUBLIC REVIEW DRAFTDUS DARS  1246 : 2022  
© UNBS  2022  - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of t he Laws of Uganda, as amended. UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisati on for Standardisation (ISO);   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards; and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Draft Uganda Standard , DUS DARS 1246:2022, Bovine (veal) meat — Carcasses and cuts,  is identical  
with znd is being reproduced from an African Standard, DARS 1246 :2022, Veal meat — Carcasses and cuts,   
and is proposed for adoption as a Uganda Standard. 
The committee responsible for this document is Technical Committee UNBS/TC 213, Live animals, meat and 
meat products . 
Wherever the words, “African  Standard" appear, they should be replaced by "Uganda Standard". 
  
 
   AFRICAN 
STANDARD  DARS  
1246  
First Edition 2022 
 
 Reference No. CD-ARS 12 46:2022 (E) 
ICS 67.120.30  
 
 
© ARSO 2022  
 
 
 
 
 
 
 
 
Bovine ( Veal) meat — Carcases and cuts 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS 1246: 2022  
© ARSO 2022 — All rights reserved ii Table of Contents  
1 Scope .............................................................................................................................................  1 
2 Normative references .....................................................................................................................  1 
3 Terms and definitions .....................................................................................................................  1 
4. Requirements ...................................................................................................................................... 2 
4.1 General Requirements ............................................................................................................  2 
4.2 Preparation of veal carcasses and cuts ..................................................................................  2 
5 Grading specifications ....................................................................................................................  2 
5.1 Grading requirements .............................................................................................................  2 
5.2 Prime cuts of veal ........................................................................................................................  3 
5.2.1  Leg ...................................................................................................................................... 3 
5.2.2  Silver side ............................................................................................................................  3 
5.2.3  Topside ................................................................................................................................  3 
5.2.4  Thick flank steak ..................................................................................................................  3 
5.2.5  Rump steak .........................................................................................................................  3 
5.2.6  Sirloin .................................................................................................................................. 3 
5.2.7  Rolled loin ............................................................................................................................  3 
5.2.8  Fore rib ................................................................................................................................  3 
5.2.9  Middle rib .............................................................................................................................  3 
5.2.10 Thick rib / Top rib .............................................................................................................  4 
5.2.11 Brisket .............................................................................................................................  4 
5.2.12 Shin ................................................................................................................................ . 4 
5.2.13 Chuck ribs .......................................................................................................................  4 
5.2.14 Neck ................................................................................................................................  4 
5.3 Specific requirements ..............................................................................................................  4 
5.3.1 Chilled carcass ......................................................................................................................  4 
5.3.2 Frozen carcass ......................................................................................................................  4 
5.3.3  Veal cuts chilled ..............................................................................................................  4 
5.3.4  Veal cuts frozen ...............................................................................................................  4 
5.4 Hygienic requirements ............................................................................................................  4 
6.0 Contaminants .................................................................................................................................... 5 
6.1 Heavy metals ...........................................................................................................................  5 
6.2 Veterinary drugs residues .......................................................................................................  5 
7 Chilling ............................................................................................................................................  5 
8 Freezing and storage .....................................................................................................................  5 
9. Transportation ..................................................................................................................................... 6 
10 Meat marking ink .........................................................................................................................  6 
11 Packaging .................................................................................................................................... 6 
12 Labelling ...................................................................................................................................... 7 
13. Sampling ...........................................................................................................................................  7 
Annex A (Informative Appendix) .............................................................................................................  8 
 DARS 1246: 2022  
© ARSO 2022 — All rights reserved iii   DARS 1246: 2022  
© ARSO 2022 — All rights reserved iv Foreword 
 
The African Organization for Standardization (ARSO) is an African intergovernmental organization 
established by the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU) in 1977. One of the fundamental mandates of ARSO is to develop and harmonize 
African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase 
Africa’s product and service competitiveness globally and uplift the welfare of African communities. The 
work of preparing African Standards is normally carried out through ARSO technical committees. Each 
Member State interested in a subject for which a technical committee has been established has the 
right to be represented on that committee. International organizations, Regional Economic Communities 
(RECs), governmental and non-governmental organizations, in liaison with ARSO, also take part in the 
work.  
 
ARSO Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of technical committees is to prepare ARSO Standards. Draft ARSO Standards adopted 
by the technical committees are circulated to the member bodies for voting. Publication as an ARSO 
Standard requires approval by at least 75 % of the member bodies casting a vote. 
 
Attention is drawn to the possibility that some of the elements of this document may be the subject of 
patent rights. ARSO shall not be held responsible for identifying any or all such patent rights. 
 
This African Standard was prepared by ARSO/TC 07, Meat, poultry, eggs and related products.  
 
 
 
© African Organisation for Standardisation 2022 — All rights reserved* 
 
ARSO Central Secretariat 
International House 3rd Floor 
P. O. Box 57363 — 00200 City Square 
NAIROBI, KENYA 
 
Tel. +254- 20-2224561, +254- 20-3311641, +254- 20-3311608 
 
E-mail: arso@arso-oran.org  
Web: www.arso-oran.org  
  
                                                 
© 2022 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS 1246: 2022  
© ARSO 2022 — All rights reserved v  
Copyright notice  
 
This ARSO document is copyright -protected by ARSO. Whi le the reproduction of this document 
by participants in the ARSO standards development process is permitted without prior permission 
from ARSO, neither this document nor any extract from it may be reproduced, stored or 
transmitted in any form for any other  purpose without prior written permission from ARSO.  
 
Requests for permission to reproduce this document for the purpose of selling it should be 
addressed as shown below or to ARSO’s member body in the country of the requester:  
 
 
© African Organisation for  Standardisation 202 2 — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators  may be prosecuted.  
 
 
 
 
 DARS 1246:2022 
© ARSO 2022 — All rights reserved  1  
Bovine ( Veal) meat — Carcases and cuts 
 
1 Scope 
 
This African Draft Standard specifies grading of Veal, quality and safety requirements, sampling and 
referenced test methods of carcasses thereof, intended for human consumption.  
This standard also defines major portions of meat cuts from the carcasses for sale. 
 
2 Normative references  
 
AOAC Official Method 972.25, Lead (Pb) in food. Atomic absorption Spectrophotometer 
CAC/MRL 2, Maximum residue limits for veterinary drugs in food. 
CAC/RCP 58, Code of hygienic practice for meat 
ARS 56 , Labelling of pre-packaged foods — General requirements 
ISO 4833- 1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Colony count at 30 ˚C by the pour plate technique  
ISO 4833- 2, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
—Part 2: Colony count at 30 ˚C by the surface plating technique  
ISO 16649- 2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of beta-glucuronidase-positive Escherichia coli — Part 2: Colony- count technique at 44 ˚C using 5 -
bromo-4-chloro-3-indolyl beta-D-glucuronide  
ISO 6888- 1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique 
using Baird-Parker agar medium 
ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
Clostridium perfringens — Colony-count technique  
ISO 11290- 1, Microbiology of the food chain — Horizontal method for the detection and enumeration 
of Listeria monocytogenes and of Listeria spp. — Part 1: Detection method 
ISO 13720,  Meat and meat products — Enumeration of presumptive of Pseudomonas spp. 
ISO 16654, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Escherichia coli 0157 
 3 Terms and definitions  
 
For the purposes of this document, the following terms and definitions shall apply. 
 
3.1  
carcass 
body of slaughtered cattle after bleeding and dressing 
3.2 
cold dressed weight (CDW) 
weight of the chilled carcass  
AFRICAN STANDARD  DARS 1246:2022 
© ARSO 2022 — All rights reserved  2 3.3 
dressing 
progressive removal of head, hide or skin, viscera, genital or gums, urinary bladder and feet up to the 
carpal and tarsal joints and udder of lactating animals and where necessary halving the carcass 
lengthwise 
3.4 
veal 
meat from young calf of not more than four months old 
3.5 
halving 
dividing the carcass lengthwise into two sides through the midline 
 
4. Requirements 
 
4.1 General Requirements 
 
4.1.1 Animals from which veal is derived shall be slaughtered and inspected in licensed facilities in 
accordance with CAC/RCP 58.  
 
4.1.2 The bovine animals and carcasses thereof shall be subjected to ante-and post-mortem 
veterinary inspection, respectively as prescribed in the Meat Control Acts of respective Member States, 
and veal carcasses thereof shall be certified as being sound and free from contagious and infectious 
diseases and fit for human consumption.  
 
4.1.3 The certified carcasses shall bear an approval mark of such inspection, the symbol or number 
or name of the facility where they were prepared, and the legend 'PASSED' denoting wholesomeness. 
 
4.1.4 The marking ink used shall be of food grade. 
 
4.1.5 The veal shall be prepared in a plant which is regularly operated under supervision of the 
relevant competent authority. 
 
4.1.6 The veal shall be prepared, handled and delivered under hygienic conditions. 
 
4.2 Preparation of veal carcasses and cuts 
 
4.2.1 Veal carcasses and cuts shall have been neatly butchered, trimmed, weighed and properly  
labelled. 
 
4.2.2 Veal carcasses shall be free from bruises or blemishes of any kind.  
 
4.2.3 Veal carcasses shall be delivered in good condition and shall show no evidence of deterioration 
at the time of delivery. 
 
5 Grading specifications 
 
5.1 Grading requirements 
 
The qualification of veal carcasses shall be made by a rectangular stamp according to the following 
categories: 
1) Milk-fed veal : this quality is reserved for veal from 50% crossbreeding and less than 3 months 
old (non-welded horns) and whose carcass color is pinkish. 
 
2) Extra quality:  carcasses with a very important muscle development and all convex profiles 
associated with an abundant fat cover uniformly on the back and kidneys are classified in this DARS 1246:2022 
© ARSO 2022 — All rights reserved  3 category. The kidneys must be completely covered with fat. The fat should be white to yellowish 
white in color -butter. 
 
3) First quality:  This category includes veal that do not fit into the previous category with a convex 
to straight profile with well-developed musculature. The fat is abundant and may present 
interruptions in certain parts of the carcass and the internal fat deposits (in the kidneys) may 
be less abundant but the kidneys remain completely covered. 
 
4) Second quality: carcasses in this category have poor muscle development with a straight to 
concave profile. The cover and internal fat are poorly developed.  
 
Grading of Veal shall be done in accordance with the requirements specified in Table 1  
Table 1 — Requirements for grading veal 
Grade  CDW Limits  Description  
Veal ‘A’ Grade  32 kg to 61 kg  'A' Grade veal shall be derived from prime fully fed calves. The 
carcasses shall be  pale pink, well finished and free from bruising 
and taint.  
Veal ‘B’ Grade  61 kg to 68 kg  'B' Grade veal shall be derived from calves whose carcasses 
shall be of light finish but of fair average flesh and conformation, 
free from bruising and taint, and may include carcasses 
overweight for 'A' Grade to a maximum of 68 kg  
 
5.2 Prime cuts of veal 
 
Prime cuts of Veal shall be described as follows: 
 
5.2.1 Leg 
 
Cut extending from stiffle joint to the hock joint. 
 
5.2.2 Silver side 
 
Cut taken from the outer side of the buttock (round) with all leg  muscle below the stiffle joint removed. 
 
5.2.3 Topside 
Cut taken from the inner side of the buttock (round). 
 
5.2.4 Thick flank steak 
Cut taken from around the femur or round bone to the fore of  the buttock. 
 
5.2.5 Rump steak 
Cut taken from between the rump knuckle bone of the buttock and  the point of the hip bone. 
 
5.2.6 Sirloin 
Cut extending from the rump to and including the eleventh rib with a thin flank removed, and may be 
sold on the bone or boned and rolled with or without the eye fillet. 
 
5.2.7 Rolled loin 
Striploin rolled with fillet. 
 
5.2.8 Fore rib 
Cut of Veal in front of Sirloin comprising of the five bones loin located between the shoulders and the 
mid back  
 
5.2.9 Middle rib 
Consists of 5 ribs to 10 ribs depending upon the ribs left on the hindquarters. DARS 1246:2022 
© ARSO 2022 — All rights reserved  4  
5.2.10 Thick rib / Top rib 
 
Cut found on the shoulder in the fore quarter of the carcass. 
 
5.2.11 Brisket 
 
Cut taken from that portion of the carcass which extends along the outer edge of the forequarter from 
the neck up to, and not including, the eleventh rib. It may be sold on the bone, or boned and rolled. 
 
5.2.12 Shin 
 
Cut from the knee to the arm bone joint. 
 
5.2.13 Chuck ribs 
 
Cut comprising the last end of chuck and including the first three ribs. 
 
5.2.14 Neck 
 
Portion which comprises of the neck bones. 
 
5.3 Specific requirements 
 
The following requirements shall apply to the specified types of  Veal carcasses or cuts: 
 
5.3.1  Chilled carcass 
 
The carcass shall be chilled so that the temperature at the  deepest portion of the flesh near the bones 
shall be between 1 °C and 4 °C and shall show no evidence of deterioration. 
 
5.3.2  Frozen carcass 
 
The carcasses shall be frozen solid -18 °C when delivered and shall show no evidence of deterioration. 
 
5.3.3  Veal cuts chilled  
 
These shall be obtained from chilled carcasses.  
 
5.3.4  Veal cuts frozen  
 
These shall be obtained from the frozen carcasses. The cuts shall show no evidence of defreezing or 
deterioration. 
 
5.4 Hygienic requirements 
 
Veal carcasses and cuts shall comply with the microbiological limits given in Table 2 , when tested in 
accordance with the methods given therein. 
 
 
 
Table 2 — Microbiological limits for Veal carcasses and cuts 
S/No.  Sampling 
plan 
N             C  Microorganism  Limit  
m               M  Test method  DARS 1246:2022 
© ARSO 2022 — All rights reserved  5 i  5            2 Total plate count, cfu/g,   105        106             ISO 4833 -1  
ii  5            2 Staphylococcus aureas , cfu/g,    102     103            ISO 6888 -1  
iii  5           3 Escherichia Coli                      cfu/g   10        102           ISO 16649 -2 
iv  5          3 Escherichia Coli , 0157:H7 per 25 g  Nil ISO 16654  
v  5            0 Salmonella spp. , per 25 g  Nil ISO 6579 -1  
vi  5            0 Listeria monocytogens , per 25 g,  NIL ISO 11290 -1 
vii  5            2   Campylobacter,  per 25 g,  10           102 ISO 10272 -1 
viii  5            2 Pseudomonas aeruginosa , cfu/g,  10           102                        ISO 13720  
ix  5            2  Enterobacteria  NIL             103  
 
Where C = No. of sample units give results between M & m. 
             N = No. of the whole sample units. 
            M = microbiological limit that it is not permitted to be in any of sample units.   
             m = acceptable microbiology limits to be fulfilled in samples.  
 
Any other accredited test methods used in member states may be applied 
 
6. Contaminants 
 
6.1 Heavy metals 
 
Veal carcasses and cuts shall not contain heavy metals contaminants in excess. The veal carcases and 
cuts shall not contain lead (Pb) in excess of 0.1 ppm when tested in accordance with AOAC 972.25. 
 
6.2 Veterinary drugs residues 
 
Veal carcasses and cuts shall comply with the maximum residue limits specified in CAC/MRL 2. 
 
6.3 Dioxins and semi dioxins 
 
Beef carcasses and beef cuts shall comply with the maximum limits dioxin and semi dioxin specified 
to national regulation or according to international regulation.  
 
6.4 Pesticides 
 
Beef carcasses and beef cuts shall comply with the maximum residue limits (MRLs) of pesticides 
specified by Codex Alimentarius Commission.  
 
7 Chilling 
 
Fresh veal carcass sides shall be brought to a temperature of between 4 ºC and 7 ºC within 24hours . 
The Carcass and cuts meant for chilling shall be further chilled to temperatures of 1 ºC to 4 ºC. 
 
8 Freezing and storage 
 
8.1 The veal carcasses sides or cuts shall be pre-chilled before freezing and the freezing shall be 
completed at least -18 °C. 
 DARS 1246:2022 
© ARSO 2022 — All rights reserved  6 8.2 Frozen veal carcasses sides or cuts shall be stored at least -18 °C.  
9. Transportation 
 
9.1 The fresh and chilled meat shall be handled and transported under hygienic conditions meeting 
the microbiological limits specified under Table 3 of this standard.  
9.2 Chilled meat shall be handled and transported at temperature between 1 ˚C and 4 ˚C.  
9.3 Frozen meat shall be transported under at least- 18 ˚C and the packages shall be handled with 
care to preserve quality and safety of the product. 
 
10 Meat marking ink 
 
10.1 The marking ink used for inspection marks or grade marks shall be of food grade material.  
10.2 Grade designation marks on the carcass, side or cuts shall be applied with a roller stamp  which 
leaves its mark on the full length of the carcass. In case of stamping, there shall be three stamps on 
each side of the carcass that is hind leg, middle rib section and foreleg. 
11 Packaging 
 
11.1 Fresh and chilled meat shall be packaged in food grade materials. If wrapped, the products may 
be packaged in waxed cartons or other food grade containers.  
11.2 The frozen meat shall be wrapped in food grade material.  
11.3 Different cuts of veal such as steaks, patties shall be layer packaged in internally waxed cartons. 
11.4 Vacuum-packaged cuts shall be delivered with vacuum containers intact. 
  DARS 1246:2022 
© ARSO 2022 — All rights reserved  7 12 Labelling 
 
In addition to the requirements of ARS 56 the following labelling requirements shall apply and shall be 
legibly and indelibly labelled; 
a) type of cut and grade of the veal; 
b) slaughter facility identification number; 
c) name of the manufacturer and physical address; 
d) country of origin; 
e) batch or code number; 
f) net weight in metric units; 
g) date of production; 
h) storage condition; and  
i) expiry date. 
13. Sampling  
Sampling shall be done in accordance with CAC/GL 50,General guidelines for  sampling  
 
  DARS 1246:2022 
© ARSO 2022 — All rights reserved  8  
Annex A (Informative Appendix) 
 
Bovine (veal) meat — Carcases and cuts 
 
 
 
  
DARS 1246:2022 
© ARSO 2022 — All rights reserved  9 Bibliography 
 
 
 
  
© ARSO 2022 — All rights reserved