§ 339

(1) A grader — or a licence holder, the operator of a provincial establishment or a marketing agency under the direction of a grader — may issue a grading certificate in respect of a livestock carcass or a lot of livestock carcasses if (a) at the time of delivery of the food animal or lot of food animals to an establishment that is identified in a licence or to a provincial establishment for slaughter, the producer has (i) requested the certificate in writing, (ii) identified each animal that is intended to be slaughtered with an identification code, and (iii) completed and filed with any person who is in authority in the establishment a list that associates each identification code with the producer; and (b) after slaughter, the identification code of each slaughtered animal is retained on or transferred to the livestock carcass by any person who is in authority in the establishment.

(2) The grading certificate must be signed by the grader and include the following information: (a) the name and address of the producer; (b) the name of any person who is acting on behalf of the producer; (c) the name and address of the establishment where the livestock carcasses were graded; (d) the certificate number; (e) the date of slaughter; (f) for each livestock carcass, (i) its identification code, (ii) its warm weight as determined by a weighmaster, and (iii) its grade; (g) in the case of a lot of livestock carcasses, (i) the number of livestock carcasses per grade or per yield class, and (ii) the number of livestock carcasses that have been condemned; (h) in the case of a grading certificate that is issued in respect of a beef carcass that is graded Canada A, Canada AA, Canada AAA or Canada Prime, the yield of the beef carcass; (i) in the case of a grading certificate that is issued in respect of a beef carcass or bison carcass, an indication, for each carcass, of its age, meat colour, firmness, and, if any, (i) its musculature, (ii) its marbling, specifically, the amount, size and distribution of intramuscular fat deposits in the longissimus muscles, (iii) its fat colour or texture, (iv) its fat measurement, and (v) its pronounced masculinity; (j) in the case of a grading certificate that is issued in respect of a lamb carcass, as defined in the Compendium, for each carcass, (i) the fat measurement, (ii) the score for musculature of each primal cut and the average score for musculature, (iii) in the case of a carcass that is graded Canada AAA, the yield, and (iv) an indication of any musculature demerits, meat colour demerits or fat colour demerits that were assigned to the carcass; and (k) in the case of a grading certificate that is issued in respect of a mutton carcass, as defined in the Compendium, the fat measurement of the carcass.

(3) The information referred to in subsection (2) may be recorded on the grading certificate by the licence holder, the operator or the marketing agency referred to in subsection (1).