Division 2 The lean meat content of the carcass shall be calculated according to the following formula:F1

the estimated percentage of lean meat in the carcass,

fat measure, measured by a slide rule — the minimum thickness of visible fat (including rind) covering the M. gluteus medius on the midline of the split carcass (mm),

meat measure, measured by a slide rule at the shortest connection between the front (cranial) end of the M. gluteus medius and the upper (dorsal) edge of the vertebral canal (mm).