jswizzle3737/ontario_laws_and_regs huggingface dataset:
Definitions
1. In this Regulation, “carcass” means the carcass of an animal of the bovine species that weights 150 kg or more and has been slaughtered and dressed as beef, but does not include, (a) the hide, that part of the head and neck forward of the first cervical vertebra, that part of the fore-shank below the knee joint, that part of the hind-shank below the hock joint, the respiratory, digestive, reproductive and urinary systems, the thoracic and abdominal organs, the membranous portion and pillar of the diaphragm, the spinal cord, kidney fat, pelvic fat, heart fat, scrotal and udder fat, and the tail posterior to the first coccygeal vertebra, or (b) any part of the carcass the removal of which is required for pathological reasons under the Meat Inspection Act (Canada), the regulations made under that Act or the meat regulation; “establishment” means an establishment registered under the Meat Inspection Act (Canada) or under the Canada Agricultural Products Act (Canada) or a slaughter plant within the meaning of the meat regulation operated by a licensee under that regulation; “meat regulation” means Ontario Regulation 31/05 (Meat) made under the Food Safety and Quality Act, 2001; “primal cut” means the hip, sirloin, short loin, rib or chuck of the side of a carcass. O. Reg.685/94, s. 1; O. Reg. 61/95, s. 1; O. Reg. 230/05, s. 1. Carcasses
Carcasses
2. Carcasses are designated as farm products. O. Reg. 685/94, s. 2.
Carcasses
3. The following grade names for carcasses and the associated grades and standards, established under the Canada Agricultural Products Act (Canada), are adopted in whole: 1. Canada A. 2. Canada AA. 3. Canada AAA. 4. Canada B1. 5. Canada B2. 6. Canada B3. 7. Canada B4. 8. Canada D1. 9. Canada D2. 10. Canada D3. 11. Canada D4. 12. Canada E. O. Reg. 685/94, s. 3.
Carcasses
4. (1) A person who is not a grader shall not grade a carcass. O. Reg. 685/94, s. 4 (1). (2) No person shall grade a carcass at a place other than an establishment. O. Reg. 685/94, s. 4 (2).
Carcasses
5. A grader shall determine the yield and yield class of every carcass that is graded Canada AAA, Canada AA or Canada A in accordance with the Livestock Carcass Grading Regulations (Canada). O. Reg. 685/94, s. 5.
Carcasses
6. (1) A grader shall mark a carcass with a grade stamp on both sides of the short loin and rib. O. Reg. 685/94, s. 6 (1). (2) The grade stamp shall indicate the grade name of the carcass under this Regulation and shall be in red ink that is edible and in the shape approved by the Minister. O. Reg. 685/94, s. 6 (2). (3) If the short loin and rib cannot be marked with a grade stamp, a grader shall mark the grade stamp on another primal cut of the carcass. O. Reg. 685/94, s. 6 (3). (4) No person shall apply a grade stamp to a carcass unless the carcass bears the inspection legend required by the regulations under the Meat Inspection Act (Canada) or the meat regulation. O. Reg. 685/94, s. 6 (4); O. Reg. 230/05, s. 2.
Carcasses
7. At the request of a consignor or agent, a grader who has graded a carcass may issue a grade certificate for the carcass, if the consignor or agent, (a) has placed on the carcass of each of the animals to be graded identification in a form approved by the Minister; and (b) has completed and filed with the grader at the establishment at the time of delivering the animals to be graded to the operator of the establishment, a manifest in a form approved by the Minister. O. Reg. 685/94, s. 7.
Carcasses
8. (1) An inspector who detains a carcass shall place a tag on it indicating that it is under detention. O. Reg. 685/94, s. 8 (1). (2) No person shall remove a tag that an inspector has placed on a carcass unless the person has obtained the inspector’s permission. O. Reg. 685/94, s. 8 (2).
Carcasses
9. No person shall mark a carcass with a brand except in accordance with the Livestock Carcass Grading Regulations (Canada).  O. Reg. 685/94, s. 9.
Carcasses
10. (1) No person shall apply to a carcass an impression, mark or stamp of any kind that is not a brand or a grade stamp and that might be construed as a brand or a grade stamp. O. Reg. 685/94, s. 10 (1). (2) No person shall sell, offer for sale or have in possession for sale a carcass that is marked or stamped unless it has been marked or stamped in accordance with the Act and this Regulation. O. Reg. 685/94, s. 10 (2).
Carcasses
11. No person shall, on a package or sign or in an advertisement offering the whole or part of a carcass for sale, (a) make any statement that is untrue, deceptive, misleading or that is likely to deceive or mislead a person; or (b) use any words that resemble a grade name or that may be mistaken by a person for a grade name other than a grade name applied to a carcass under this Regulation. O. Reg. 685/94, s. 11; O. Reg. 61/95, s. 2.
Carcasses
12. Dealers in carcasses are exempt from subsection 10 (1) of the Act. O. Reg. 685/94, s. 12. Labelling
Labelling
13. (1) In sections 14 to 18, “processed” has the same meaning as in the Meat Inspection Regulations, 1990 (Canada); “retail sale” has the same meaning as in the Retail Sales Tax Act. O. Reg. 685/94, s. 13 (1). (2) For the purposes of sections 14 to 18, the term “cut of beef” does not include ground or processed beef or cuts of beef less than 125 cm3 in size that are of manufacturing quality or that are intended for grinding. O. Reg. 685/94, s. 13 (2).
Labelling
14. (1) Every person who is licensed under the meat regulation to operate a meat plant within the meaning of that regulation or who operates a registered establishment within the meaning of the Meat Inspection Act (Canada) or a premises where meat products are produced, processed, handled or stored but no animals are slaughtered, shall ensure that cuts of beef do not leave the meat plant, the registered establishment or the premises, as the case may be, unless they are packed in containers marked with the information described in subsection (2) or are accompanied with documentation of the information described in subsection (2). O. Reg. 230/05, s. 3. (2) The information shall consist of, (a) all the grade names established in section 3 that apply to each cut of beef, if the cuts of beef have been graded under this Regulation; or (b) all the grade names assigned to each cut of beef in the jurisdiction where the cuts of beef have been graded, if that jurisdiction is not Ontario; or (c) the words “ungraded beef” in all other cases. O. Reg. 685/94, s. 14 (2).
Labelling
15. Every person who, for sale in Ontario except for retail sale, sells, offers for sale or has in possession for sale cuts of beef in a package shall mark the information described in clauses 14 (2) (a), (b) and (c) on the package, or the container in which the package is packed. O. Reg. 685/94, s. 15.
Labelling
16. Every person who, for retail sale in Ontario, sells, offers for sale or has in possession for sale cuts of beef in a package shall mark the information described in clauses 14 (2) (a), (b) and (c) on the package or on a sign next to the place where the cuts of beef are located. O. Reg. 685/94, s. 16.
Labelling
17. (1) No person shall advertise cuts of beef for sale in Ontario without declaring in the advertisement the information described in clauses 14 (2) (a), (b) and (c). O. Reg. 685/94, s. 17 (1). (2) In this section, “advertise” includes to list or to quote the price of the cuts of beef that are being advertised. O. Reg. 685/94, s. 17 (2).
Labelling
18. (1) Where this Regulation requires that a package or a container be marked with a grade name or the words “ungraded beef”, the marking shall appear on the principal display panel of the package or the container, as the case may be, in type at least as legible and conspicuous as all other type on the panel. O. Reg. 685/94, s. 18 (1). (2) In this section, “principal display panel” has the same meaning as in the Consumer Packaging and Labelling Regulations (Canada). O. Reg. 685/94, s. 18 (2).