S.I. No. 257/1971 - The Pigs and Bacon Acts, 1935 To 1961 (Pigs and Bacon Commission) Grading (No. 1) Order, 1971.

S.I. No. 257 of 1971.

THE PIGS AND BACON ACTS, 1935 TO 1961 (PIGS AND BACON COMMISSION) GRADING (No. 1) ORDER, 1971.

WHEREAS Section 62 (1) of the Pigs and Bacon Act, 1937 (No. 23 of 1937) provides that the Board may whenever and so often as it thinks fit, by Order require any Licensee who purchases any pig or carcass of a pig, to make, sign and deliver to the Vendor a Certificate containing the names and addresses of the Vendor and the Purchaser and such particulars in relation to such pig or carcass as may be specified in such Order:

AND WHEREAS by virtue of sub-section (1) of Section 22 of the Act of 1939 (No. 35 of 1939), the several powers and duties under the Acts of 1935 and 1937 which were formerly exercised or performed or capable of being exercised or performed by the Bacon Marketing Board and the Pigs Marketing Board respectively have been transferred to and are now vested in the Pigs and Bacon Commission:

NOW THEREFORE the Pigs and Bacon Commission (hereinafter referred to as the Commission), in exercise of the powers vested in it under the said Sections hereby orders as follows:—

1. This Order may be cited as the Pigs and Bacon Acts, 1935 to 1961 (Pigs and Bacon Commission) (Grading No. 1) Order, 1971.

2. Every Licensee shall at the time of payment for a pig, sign and deliver to the Vendor a Certificate in the form of a Sale Note (or Pig Ticket) which shall contain full particulars of the transaction. The Certificate shall be in the form of the Second Schedule hereto and full and correct particulars as to every carcass referred to in the said Certificate shall be inserted in the appropriate column and under the appropriate heading. Every such Certificate shall be numbered and shall specify the name and address of the Licensee issuing same and of the Vendor and shall specify the date on which it is issued to the Vendor and shall be signed by the Licensee or some person authorised in that behalf by the Licensee. The Licensee shall keep a copy (or duplicate) of every such Certificate and such copies shall be kept by the Licensee so far as possible in numerical order in accordance with the number on the Certificate. The Commission may approve the use of a Certificate in a different form provided such form gives the Vendor in reference to the carcasses to which such Certificates relate all the information contained in the form of the Second Schedule hereto, but the alternative form shall not be used unless and until the consent of the Commission has been obtained in writing to the use of such alternative form.

3. For the purposes of such Certificate and for the purpose of any Order that may hereafter be made by the Commission, the carcasses of pigs purchased shall be divided into three main classes, viz.: Bacon Pigs, Porkers and Other Pigs.

"Bacon Pigs" shall include (a) carcasses for use in the production of bacon and (b) carcasses (other than carcasses of sows, boars, rig pigs or stag pigs) from which the backbone has been removed whether or not all or any part of any such carcass is subsequently found and certified under Section 58 of the Pigs and Bacon Act, 1935 to be unfit for human consumption. The carcasses for use in the production of pork shall be classified as "Porkers". The carcasses of Sows, Boars, Rig Pigs and Stag Pigs shall be classified as "Other Pigs" and shall not be classified as Porkers or Bacon Pigs. Bacon Pigs shall be further sub-divided into classes depending upon the weight and length of the carcass as indicated in the form of Certificate of the Second Schedule hereto.

All entries made in the Certificate shall be in accordance with the Classification specified above.

4. (a) For the purposes of such Certificate the carcasses of Bacon Pigs weighing not less than 127 lb. and not more than 150 lb. (deadweight) shall be graded "A Special,"—"A,"—"AL,"—"B," "C" or "X" by reference to the weight, depth of fat and length appropriate to such Grade as specified in the Table in the First Schedule hereto and also to the quality of the carcass—Provided Always that no carcass weighing over 150 lb. will be graded "A Special" or "A" and particulars of the grading shall be entered in the Certificate accordingly. The Grading "A Special" or "A" will not be applied to any carcass weighing less than 127 lb. or more than 150 lb. (deadweight) and complying with the requirements for Grade "A Special" or Grade "A."

(b) The carcasses of Bacon Pigs weighing more than 150 lb. and not more than 160 lb. (deadweight) shall be graded "AL,"—"B,"— "C" or "X" by reference to the weight, depth of fat and length appropriate to such grade as specified in the Table in the First Schedule hereto and also the quality of the carcass, and particulars of the grading shall be entered in the Certificate accordingly.

(c) Particulars of graded carcasses shall be entered in the Certificate in the column under the heading appropriate to the weight, length and grade of the carcass.

(d) In the case of carcasses weighing not less than 127 lb. and not more than 160 lb. (deadweight) the Grades "A Special,"—"A,"—"AL"—"B,"—"C" and "X" shall rank in priority in that order. A graded carcass which does not qualify for Grade "A Special,"—"A,"—"AL,"—"B" or "C" shall be graded "X".

(e) No carcass other than those above specified shall be graded for the purposes of the Certificate.

5. The carcasses of such Bacon Pigs as are hereinbefore required to be graded shall be graded in accordance with the following rules:—

(a) Every carcass shall be graded in the highest grade for which it is qualified under these Rules.

(b) A carcass to be qualified for inclusion in Grade "A Special" or "A" shall measure from the anterior edge of the first rib to the anterior edge of the aitchbone when in a hanging position and before the head has been removed not less than the length appropriate to such grade as specified in the Table in the First Schedule hereto.

(c) No carcass shall be graded "A Special,"—"A,"—"AL,"—"B" or "C" if the depth of the fat on the back is less than 16 millimetres.

(d) To qualify a carcass for inclusion in any Grade other than "X" the depth of fat on the back, shoulders and loin respectively must all comply with the measurements appropriate to such grade as specified in the Table in the First Schedule hereto.

(e) The depth of fat shall in every case be measured from the outside surface of the skin.

(f) The depth of fat on the back shall be measured at the centre of the middle of the back and the depth of fat on the shoulder shall be measured at the place on the shoulder where the depth is greatest and the depth of fat on the loin shall be measured at the top of the muscle which curves out over the loin into the fat.

(g) A carcass otherwise qualified for Grade "A Special",—"A",—"AL",—"B" or "C" shall be graded "X" if the fat instead of being reaonably firm and white is soft or there is evidence of "split back" or "fish taint."

(h) A carcass showing "seedy cut" which would otherwise be qualified as Grade "A Special" shall be graded "B" and each carcass showing "seedy cut" shall be graded one grade lower than that for which it would otherwise be qualified.

(i) A carcass otherwise qualified for Grade "A Special" shall be graded "A" if damaged by bruises (including whip marks) Provided Always that this shall not apply to any such damage suffered after the pig is delivered to the Licensee.

6. Every Licensee shall at the time of grading of a carcass of a "Bacon Pig" weighing not less than 127 lb. and not more than 160 lb. clearly mark the grade of such carcass:—

(a) In indelible ink on the sides of the carcass, or

(b) By such other means and in such other manner as may be approved by the Commission.

Every such mark shall remain on the carcass:—

(1) In the case of a carcass for use in the production of bacon until the carcass leaves the licensed premises ;

(2) In the case of a carcass which, or part of which, is found and certified under Section 58 of the Pigs and Bacon Act, 1935 to be unfit for human consumption, until such carcass, or such part thereof, is treated or surrendered in accordance with that Section ; or

(3) In the case of any other carcass, until immediately before its use for a purpose other than the production of bacon.

7. Where an officer of the Department of Agriculture and Fisheries or of the Pigs and Bacon Commission is satisfied that a carcass is of Grade "A Special" or Grade "A" standard, every Licensee shall allow an officer of the Minister for Agriculture and Fisheries or of the Commission to place on or to affix to the carcass such mark or marks as may be approved by the Commission from time to time and every such mark or marks shall remain on the carcass and shall not be removed therefrom.

8. In this Order the following expressions shall have the meaning specified hereunder unless there shall be something in the context to indicate a contrary intention, viz.:—

"Sow" means a female pig that has borne young.

"Boar" means an uncastrated male pig.

"Rig Pig" means a male pig which has either (a) one undescended testicle and the other removed, or (b) two undescended testicles.

"Stag Pig" means a male pig which by reason of late castration shows physical characteristics of a Boar.

"Split Back" means an abnormal condition evidenced by a definite separation of the layers of fat on the back so as to leave a space intervening.

"Fish Taint" means a definite and charcteristic odour resulting from excessive feeding on fish products.

"Seedy Cut" means an abnormal black pigmentation around the area of the teats of a female pig.

Expressions appropriate to males shall include females and vice versa.

Expressions appropriate to the singular shall include the plural and vice versa.

Subject as aforesaid this Order shall be construed as one with the Pigs and Bacon Acts, 1935 to 1961.

This Order shall come into force on the 13th day of September, 1971 as from which date the Pigs and Bacon Acts, 1935 to 1961 (Pigs and Bacon Commission) Grading (No. 2) Order, 1969, shall be repealed.

FIRST SCHEDULE.

TABLE OF BACK FAT MEASUREMENTS AND MINIMUM CARCASS MEASUREMENTS FOR GRADING.

SECOND SCHEDULE.

SALE CERTIFICATE.

(NAME OF FIRM)

ACCOUNT OF THE PURCHASE OF PIGS FROM....................................................of..............................................

PARTICULARS OF EACH CARCASE.

GRADED BACON PIGS.

SECOND SCHEDULE—(continued).

SALE CERTIFICATE—(continued).

SECOND SCHEDULE—(continued).

SALE CERTIFICATE—(continued).

SECOND SCHEDULE—(continued).

SALE CERTIFICATE—(continued).

NOTES:

(1) Carcases weighing from 127 lb. to 160 lb. dead weight and for use in the production of bacon are graded.

(2) The grade of a carcase is determined by the back fat measurements and the quality of the carcase and also by carcase length for Grades A Special and A.

(3) A carcase which shows "seedy cut" which would otherwise be graded A Special will be graded B and all other carcases which show "seedy cut" will be graded one grade lower than that for which they would otherwise be classified.

(4) If the fat is soft or split back or if there is evidence of fish taint the carcase though otherwise qualified for Grades A Special, A, AL, B or C, is Graded X.

(5) A carcase which is damaged by bruises (including whip marks) which would otherwise be graded A Special will be graded A, provided such damage was not suffered after the pig was delivered to Licensee.

(6) The following are the grade standards:

GIVEN under the Seal of the Pigs and Bacon Commission this

10th day of September, 1971.

The Seal of the Commission was affixed in the presence of:

D. COAKLEY,

Chairman.

EXPLANATORY NOTE.

This Order prescribes (1) the form of Sale Certificate which must be furnished by Licensed Bacon Curers in relation to pigs weighing from 127 lb. to 160 lb. (inclusive) and for use in the production of bacon purchased by them on and after the 13th day of September, 1971, and (2) the classes and grades into which such pigs must be divided for the purposes of such certificate.