Pig Grading Regulations (Cap. 67:02)

This licence shall be valid until revoked in writing by me. Dated at ............................ this ................... day of ................., 20......... ............................ Minister of Agriculture FOURTH SCHEDULE reg. 17 MANNER OF MARKETING MEAT All meat offered or displayed for sale shall be clearly marked according to its grade, and shall bear the same markings as laid down in regulations 4, 6 and 7 of these Regulations, provided only that as distinct from a roller-mark, the meat shall be marked with a ticket or label which shall take the form of block letters or figures (as appropriate) on a white background, such letters and figures shall not be less than 1.27 centimetres in height and the stroke of such figures or letters shall be not less than 0.25 centimetre in width. G.N. 116/1985 PIG GRADING REGULATIONS under s. 9 G.N. 124/1971 130/1973 114/1985 39/2003 1. Citation These Regulations may be cited as the Pig Grading Regulations. 2. Interpretation In these Regulations, unless the context otherwise requires— “dead weight” means cold dressed weight as determined in accordance with regulation 3; “slaughter-house” means a slaughter-house licensed to operate for the slaughtering, processing and storage of livestock in an area prescribed by the Minister under subsection (1) of section 4 of the Act. 3. Cold dressed weight The cold dressed weight of a pig carcass shall be determined by weighing the carcass within one hour of slaughter and by deducting three per centum to the nearest kilogram from the weight so obtained. G.N. 114/1985 4. Classification and grading The carcasses of all pigs which are liable to be graded in terms of the Act in consequence of the pigs having been slaughtered for sale or export in any form whatsoever shall be classified and graded at a slaughter-house by a Government grader in accordance with the provisions of the First Schedule and roller-marked in accordance with the provisions of the Second Schedule: G.N. 39/2003 Provided that— (a) the carcass of a pig slaughtered for export need not be roller-marked; and (b) internal cuts of meat shall not be so marked. 5. Regrading of carcass A Government grader may regrade a carcass if— (a) there is brought to his notice a defect caused by— (i) soft and oily fat; or (ii) fishy flavour or other taint which was not apparent when the carcass was graded; or (b) the pig was slaughtered as a casualty; or (c) in the opinion of the persons nominated by the Secretary, in terms of regulation 8 paragraph (4) of the Meat Marketing Regulations, the original grading was inaccurate. Cap. 67:02, sub. leg. p. 8 6. Interference with graded carcass No person other than the consumer shall remove the skin of a pig carcass graded in terms of regulation 4 or interfere in any way with the marking thereon. 7. Returns A Government grader shall, in respect of every pig carcass graded by him in terms of regulation 4, furnish to the manager of the slaughter-house in which the pig was slaughtered a return, in duplicate, in the form prescribed in the Third Schedule. One copy of such a return shall be forwarded by the manager of the slaughter-house to the seller when payment is made and one copy shall be retained by the manager of the slaughter-house. 8. Appeals Any person whose pig carcass has been classified and graded in terms of regulation 4 and who is dissatisfied with the decision of the Government grader in regard to the classification or grading of such carcass shall be entitled to appeal from such decision in the manner prescribed in regulation 8 of the Meat Marketing Regulations. The whole of regulation 8 of the Meat Marketing Regulations shall be deemed to apply to the procedure for appeals in respect of classification and grading of pig carcasses. 9. Records The Manager of any slaughter-house permitted to slaughter pigs shall— (a) institute a system of serial numbers; (b) clearly mark the pig carcass with the appropriate serial number before it is graded by a Government grader; (c) keep a record of a serial number marked on such pig carcass; and (d) furnish a return to the Government grader showing, in respect of such pig carcass, the serial number marked thereon, and dead weight thereof and the name of the seller. FIRST SCHEDULE reg. 4, G.N. 114/1985, 39/2003 CLASSES AND GRADES OF PIG CARCASSES 1. A pig carcass which weighs— (a) less than 25 kilograms shall be classified as an underweight pig; (b) not less than 25 kilograms and not more than 45 kilograms shall be classified as a Porker; (c) more than 45 kilograms and not more than 55 kilograms shall be classified as a Cutter; (d) more than 55 kilograms but not more than 70 kilograms shall be classified as a Baconer; (e) more than 72 kilograms but not more than 85 kilograms shall be classified as an Overweight Pig if suitable for curing into bacon; (f) more than 85 kilograms derived from a sow or castrated pig and unsuitable for curing into bacon shall be classified as a Sow or Other Pig; (g) any weight and derived from a boar shall be classified as a Boar; (h) any weight and not suitable for inclusion in any of the above grades shall be classified as an Inferior. 2. Subject to the provisions of paragraph 4, an Underweight Pig carcass shall be any carcass from a female or castrated male and shall be graded as an Underweight Pig on the Government grader’s assessment of the general appearance and quality of the carcass in accordance with the following standard—Carcass well fleshed, hams well fleshed, back fat neither excessive nor deficient; fat reasonably white and firm; skin thin and smooth. Skin pigmentation may be present if it is so faint that it does not detract from value of carcass. Good all-round suitability for pork or manufacture. 3. Subject to the provisions of paragraph 4, a Porker or Cutter shall be graded as follows— GRADE A.Carcass very well fleshed; side long; good depth of loin; shoulder, head and collar light; hams broad and well fleshed; back fat neither excessive nor deficient; fat reasonably white and firm; suitable fat covering over breastbone; fine bone with well-sprung ribs; skin thin and smooth. Skin pigmentation may be present if it is so faint that it does not detract from value of carcass. Excellent all-round suitability for pork.GRADE B.Of good all-round suitability for pork but lacking Grade A standard as defined above.GRADE X.Below standard of Grade A or B on account of excessive fatness or under finish. 4. A Porker or Cutter shall be graded X if— (a) it has a faulty conformation; (b) the carcass has a fishy flavour or other taint; or (c) it was before slaughter— (i) a male pig not castrated within twelve weeks of birth; or (ii) a pig suffering from disease or injury rendering it unsuitable for the fresh pork trade. 5. Subject to the provisions of this Schedule a Baconer shall be graded as follows— G.N. 114/1985 Maximum mid backFat measurement shoulderRumpMinimum fat measurement mid backGRADE A 0.04 m 0.06 m 0.04 m 0.05 mGRADE B 0.04 m 0.06 m 0.05 m 0.05 mGRADE C 0.05 m 0.07 m 0.05 m 0.05 mGRADE XCarcass which cannot be graded as A, B or C because it is overfat or unfinished but otherwise suitable for manufacture of bacon. 6. A Baconer shall be graded as X if— (a) in the opinion of the Government grader it is unsuitable for the manufacture of bacon on account of— (i) faulty conformation; or (ii) softness or oiliness; (b) it was before slaughter— (i) a male pig which had not been castrated within twelve weeks after birth; (ii) a rig pig of which the carcass is unsuitable for the manufacture of bacon; (iii) a sow; (iv) a gilt which has reached a stage of pregnancy which renders the carcass unsuitable for the manufacture of bacon; or (v) a pig suffering from disease or injury rendering the carcass unsuitable for the manufacture of bacon; or (c) the carcass has a fishy flavour or taint. 7. Subject to the provisions of this Schedule an overweight pig shall conform to the following measurements— G.N. 114/1985 Maximum mid backFat measurement shoulderRumpMinimum fat measurement mid backGRADE A 0.05 m 0.07 m 0.05 m 0.05 mGRADE BCarcass below standard of Grade A above on account of excessive fatness or under finish and suitable for curing into bacon or manufacture. 8. For the purpose of determining the fat measurements of a Baconer or an Overweight Pig— (a) the measurements shall be taken with a gauge; (b) the mid back measurement shall be taken at the middle of the back where the fat is thinnest; (c) the shoulder measurement shall be taken at the fattest part of the shoulder; and (d) the rump measurement shall be taken at the middle of the rump muscle. 9. A Baconer shall be graded according to the highest grade applicable to its measurement. 10. Subject to the provisions of this Schedule a Sow or Other Pig shall be graded as follows— GRADE STANDARD—Any carcass from a sow or castrated pig or suitable quality for manufacturing purposes shall be graded Standard on the Government grader’s assessment of the general appearance and quality of the carcass. GRADE X—Any carcass from a sow or castrated pig falling below the Standard grade as defined above, but not falling into the Inferior class. 11. Subject to the provisions of this Schedule a Boar shall be graded as follows— GRADE STANDARD—Any carcass from an uncastrated pig of suitable quality for manufacturing purposes shall be graded Standard on the Government grader’s assessment of the general appearance and quality of the carcass. GRADE X—Any carcass from an uncastrated pig below the quality of Standard grade as defined above, but not falling into the Inferior class. 12. Subject to the provisions of this Schedule any carcase of any weight from a female, castrated or uncastrated pig, which is either too emaciated or too fat to fall into any of the classes and grades shall be classified as Inferior. 13. Any reference in the Schedule to the weight of a pig carcass shall be construed as a reference to the cold dressed weight of that carcass. SECOND SCHEDULE reg. 4 ROLLER-MARKING FOR PIG CARCASSES G.N. 39/2004 Class and Grade Roller-markUnderweight Pig1Porker— Grade A 1 Grade B2 Grade X3Cutter— Grade A 1 Grade B2 Grade X 3Baconer— Grade A1 Grade B2 Grade C 3 Grade X 4Overweight Pig— Grade AAOWT Grade BBOWTSow or Other Pig— Grade StandardS1 Grade XS2Boar— Grade StandardB1 Grade XB2 Inferior PigX THIRD SCHEDULE reg. 7, G.N. 114/1985 PIG CARCASS GRADING RETURNS Name of Producer ...........................................Registered No. of Producer .....................................Address ...................................................Number of Pigs ........................................................................................................Slaughtered at .........................................................................................................Slaughtered at .........................................................................................................Date of Slaughter.......................................................................................................Factory Lot No. .............................................. Factory Serial No.Ear No.Cold Dressed WeightClassBack Fat GradesPayment GradeRemarksPrice per kgKtRumpMid BackShoulderTOTAL Deductions: ................................................................................ Abbreviations—“Class Column”B = Baconer S = Sow and OtherU/P = Underweight PigO/P = Overweight PigBO = Boar C = Cutter P = Porker I = Inferior Date ...................., 19.......... Signature of Government Grader ............................................. This signature relates to grading details only PIG MINIMUM PRICES ORDER