S.I. No. 10/1964 - The Pigs and Bacon Acts, 1935 To 1961 (Pigs and Bacon Commission) Grading (No. 1) Order, 1964.

S.I. No. 10 of 1964.

THE PIGS AND BACON ACTS, 1935 TO 1961 (PIGS AND BACON COMMISSION) GRADING (No. 1) ORDER, 1964.

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 carcase 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 carcase as may be specified in such Order :

AND WHEREAS by virtue of subsection (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, 1964.

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 in the Second Schedule hereto and full and correct particulars as to every carcase 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 carcases to which such Certificate relates all the information contained in the form in 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 carcases of pigs purchased shall be divided into three main classes, viz : Bacon Pigs, Porkers and Other Pigs.

" Bacon Pigs " shall include (a) carcases for use in the production of bacon and (b) carcases (other than carcases of sows, boars, rig pigs or stag pigs) from which the backbone has been removed whether or not such carcases are used for the production of bacon and whether or not all or any part of any such carcase is subsequently found and certified under section 58 of the Pigs and Bacon Act, 1935 , to be unfit for human consumption. The carcases for use in the production of pork shall be classified as " Porkers ". The carcases 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 carcase as indicated in the form of Certificate in 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 carcases of Bacon Pigs weighting not less than 1 cwt. 0 qr. 15 lb. and not more than 1 cwt. 2 qr. 0 lb. (dead weight) shall be graded " A Special ", " A ", " 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 carcase and particulars of the grading shall be entered in the Certificate accordingly. The letter or Grading " A Special " or " A " shall not be used in connection with any carcase other than a carcase weighing not less than 1 cwt. 0 qr. 15 lb. (dead weight) and not more than 1 cwt. 2 qr. 0 lb. (dead weight) and complying with the requirements for Grade " A Special " or Grade " A ".

(b) The carcases of Bacon Pigs weighing more than 1 cwt. 2 qr. 0 lb. and not more than 1 cwt. 2 qr. 7 lb. (dead weight) shall be graded " Bl ", " 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 carcase, and particulars of the grading shall be entered in the Certificate accordingly.

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

(d) In the case of carcases weighing not less than 1 cwt. 0 qr. 15 lb. and not more than 1 cwt. 2 qr.. 0 lb. (dead weight) the Grades " A Special ", " A ", " B ", " C " and " X " shall rank in priority in that order and in the case of carcases weighing more than 1 cwt. 2 qr. 0 lb. and not more than 1 cwt. 2 qr. 7 lb. (dead weight) the Grades " Bl ", " B ", " C " and " X " shall rank in priority in that order. A graded carcase which does not qualify for Grade " A Special ", " A ", " Bl ", " B " or " C " shall be graded " X ".

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

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

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

(b) A carcase to be qualified for inclusion in Grade " A Special ", " A " and " Bl " 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 carcase shall be graded " A Special ", " A ", " Bl ", " B " or " C " if the depth of fat on the back is less than 16 millimetres.

(d) To qualify a carcase 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 carcase otherwise qualified for Grade " A Special ", " A ", " Bl ", " B " or " C " shall be graded " X " if the fat instead of being reasonably firm and white is soft or there is evidence of " split back " or " fish taint ".

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

(i) A carcase 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 carcase of a " Bacon Pig " weighing not less than 1 cwt. 0 qr. 15 lb. and not more than 1 cwt. 2 qr. 7 lb., clearly mark the grade of such carcase :—

(a) in indelible ink on the sides of the carcase, 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 carcase :—

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

(2) in the case of a carcase 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 carcase, or such part thereof, is treated or surrendered in accordance with that section, or

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

7. In the case of a carcase graded " A Special " or " A " every Licensee shall allow an officer of the Minister for Agriculture or the Commission to place on or affix to the carcase 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 carcase 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 characteristic 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 27th day of January, 1964, as from which date the Pigs and Bacon Acts, 1935 to 1956 (Pigs and Bacon Commission) Grading (No. 1) Order, 1962, made by the Pigs and Bacon Commission shall be repealed.

FIRST SCHEDULE

TABLE OF BACK FAT MEASUREMENTS AND MINIMUM CARCASE MEASUREMENTS FOR GRADING

SECOND SCHEDULE

SALE CERTIFICATE

NO......................................

DATE.................................................

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

PARTICULARS OF EACH CARCASE

GRADED BACON PIGS

NOTES:

(1) Carcases weighing from 1 cwt. 0 qr. 15 lb. to 1 cwt. 2 qr. 7 lb. dead weight and for use in the production of bacon are graded.

(2) The grade of a carcase is determined by the back fact measurements and the quality of the carcase and also by carcase length for Grade A Special, Grades A and B.1.

(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 grade A Special, A, B.1, 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 is delivered to License.

(6) The following are the grade standards:

BACK FAT MEASUREMENTS AND CARCASE MEASUREMENTS

GRADEX            Any carcase not qualifying for Grades A Special, A, B.1, or C.

GIVEN under the Seal of the Pigs and Bacon Commission this 20th day of January, 1964.

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

M. J. Dargan.

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 ¢1. 0. 15 to ¢1. 2. 7 (inclusive) and for use in the production of bacon purchased by them on and after the 27th January, 1964, and (2) the classes and grades into which such pigs must be divided for the purposes of such certificate.