Well, you have to understand that the process of meat production starts with a live animal and concludes with the meat that is available to Canadians for their plates. Along that process, there are a series of inspections and tasks that are appropriate for that point in time for that carcass and for the condition one would expect of that carcass.
For example, one would not expect at slaughter, with the hide on, that a carcass would be sterile.