GRADING OF PIGS

Waikato Times, Volume 122, Issue 20504, 21 May 1938, Page 26 (Supplement)

GRADING OF PIGS

REGULATIONS IN FORCE IMPROVING CARCASS QUALITY In an endeavour to improve further the carcass quality of New Zealand j*ig carcasses, grading was introduced during the past season. In doing this, the Dominion was merely following the example of other countries who have brought their pig carcasses up to a high standard of quality. In order that Waikato producers may familiarise themselves with the grading regulations, the following details are published:— 6. The standards of the respective grades shall be as follows: No. 1 Prime Grade, No. 2 Prime Grade, and No. 3 Prime Grade. (i) The carcasses shall be that of a prime bar-ow or maiden sow. The carcass shall be free from taint or blemish (except slight blemish) and well finished from leg to hock. The neck and shoulders shall be not too heavy. The flank shall be of satisfactory thickness, and the fat shall be white and firm. 1 (ii) Carcasses of these grades shall include any carcass rejected by the grader for expert as being slightly affected by blemish, injury, or other defect, but otherwise eligible for inclusion in a prime grade. (iii) The thickness of shoulder fat shall not exceed the respective maximum set out (according to the weight of the carcass) in the respective column of the table hereinafter contained. (iv) The thickness of loin fat shall not exceed the respective maximum nor be less than the respective minimum set out (according to the weight of the carcass) in the respective column of the table hereinafter contained. (v) For the purpose of the foregoing requirements the thickness of shoulder fat shall be measured at the shoulder over the third rib vertebra, and the thickness of loin fat shall be measured at the loin over the last rib vertibra. Details of the table previously referred to are:— No. 1 Prime Grade.—l2l lb. to 135 lb. dressed weight of carcass, 1 5-8 in maximum thickness of back fat on shoulder; 1 l-Bin. maximum, Sin. minimum thickness of back fat on loin. . 136 lb. to 150 lb., 1 7-Bin. maximum thickness of back fat on shoulder; 1 l-Bin. maximum, Sin. 1 minimum thickness of back fat on loin. 151 lb. to 165 lb., 1 7-Bin. maximum thickness of back fat on shoulder, ijin. maximum, £ minimum thickness of back fat on loin, 166 lb. to 180 lb., 2in. maximum thickness of back fat on shoulders; 1 1-iin. maximum, £in. minimum thickness of back fat on loin. No. 2 Prime Grade.—l2l lb. to 135 lb. dressed weight of carcass, 1 7-Bin. maximum thickness of back fat on shoulder; 1 3-Bin. maximum, Jin. minimum thickness back fat on loin. 136 lb. to 150 lb., 2 l-Bin. maximum thickness of back fat on shoulder; 1 3-Bin. maximum, Jin. minimum thickness back fat on loin. 151 lb. to 165 lb., 2 l-Bin. maximum thickness of back fat on shoulder; 1 3-Bin. maximum, Jin. minimum thickness of back fat on loin. 166 lb. to 180 lb., 2 l-Bin. maximum thickness of back fat on shoulder; ljin. maximum, Jin. minimum thickness of back fat on loin. No. 3 Prime Grade— 121 lb. to 135 lb. dressed weight of carcass. 2 3-Bin. maximum thickness of back fat on shoulder; 1 7-Bin. maximum thickness of back fat on loin. 136 lb. to 150 lb. 2 3-Bin. maximum thickness of back fat on shoulder; 1 7-Bin. maximum thickness of back fat on loin. 151 lb. to 165 lb., 2 5-Bin. maximum thickness of back fat on shoulder; 1 7-Bin. maximum thickness of back fat on loin. 166 lb. to 180 lb., 2 5-Bin. maximum thickness of back fat on shoulder; 2 l-Bin. maximum thickness of back fat on loin. Second Grade. Carcasses of this grade shall include any carcass which show's lack of condition or contains discoloured, soft, or excessive fat, or which is, in the opinion of the grader, of a standard of quality lower than that prescribed for prime grade. 7. As soon as practicable after the carcass of any baconer is passed by an inspector as fit for human consumption, the grader at the slaughter-ing-place in which the baconer was ?Jfcughtcred shall examine, or cause such carcass to be examined, for the purpose of having its proper grade assigned thereto in accordance with these regulations. 8. Forthwith after examination of the carcass of any baconer pursuant to Regulation 7 hereof the grader shall cause such one or other of the following distinguishing-marks as may be applicable to be legibly and indelibly applied to the carcass in the manner prescribed by Regulation 9 hereof:— For No. Prime Grade, the words “No. 1 Prime.” For No. 2 Prime Grade, the words “No. 2 Prime.” For No. 3 Prime Grade, the words “No. 3 Prime.” For Second Grade, the words “Second Grade.” 9. The appropriate distinguishingmark shall be applied to every carcass of a baconer by means of a rubber-stamp impression or other indelible impression placed on the tag or label required to be affixed to each carcass or separate portion of the carcass pursuant to clause (5) of Regulation 6 of the Slaughtering ami Inspection Regulations 1937.

10. On and after the Ist day of j October, 1938, such tag or label shall, j in respect of the respective grades prescribed for baconers by Regula- j tion 5 hereof, be of a colour as fol- I lows:— For No. Prime Grade, blue; for No. j 2 Prime Grade, buff; for No. 3 Prime Grade, green; for Second Grade, red. ! 11. In any case where the standard ; of quality of the carcass or any por- • tion of a carcass is not in the opinion of a supervising grader in accordance with the distingui3hing-mark affixed to the carcass or portion of a carcass, the supervising grader shall assign to the carcass or portion of a carcass the grade which in his opinion is appropriate thereto, and shall thereupon direct the grader at the ; slaughtering-place to alter accordingly ! as hereinafter provided the distin-guishing-mark theretofore applied to • the carcass or portion of the carcass. ; 12. Where any distinguishing-mark , is directed to be altered pursuant to I the last preceding regulation the grader shall remove from the carcass ; or each separate portion of the car- ■ cass the label or tag bearing the said distinguishing-mark, and replace such tag or label with a fresh tag or label bearing the distinguishing-mark in accordance with the grade as altered. 13. Every person commits a breach of these regulations who—(a) Fails to observe or perform any

duty directly or by implication placed I upon him by these regulations; (b) Does anything contrary to the • provisions thereof; (c) Removes, or allows or causes to be removed, from any slaughteringplace any carcass or portion of any carcass before the distinguishingmark required to be stamped or affixed thereto is so stamped or affixed; (d) Defaces, removes, or tampers with any distinguishing mark or label or tag bearing any distinguishingmark affixed to any carcass or portion of a carcass pursuant to these regulations; (e) Except as authorised by these regulations, alters or obliterates, or ! causes to be altered or obliterated, any distinguishing-marks used in accordance with these regulations.