# Commission Decision of 27 December 2004 authorising methods for grading pig carcases in the Czech Republic (notified by number C(2004) 2566) (Only the Czech text is authentic) (2005/1/EC), Division 2: The lean meat content of the carcass shall be calculated according to the following formula:

Extent: E+W+S+N.I.

Ŷ = 59,08991 – 0,43868 × S + 0,09792 × M
where:
Ŷ the estimated percentage of lean meat in the carcass,
S 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),
M 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).
This formula shall be valid for carcasses weighing between 60 and 120 kilograms.

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Source: https://www.legislation.gov.uk/eudn/2005/1/annex/part/1/division/2 (the official version)
Page: https://openlegislation.uk/eu-decision-2005-1/annex/part-1/division-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.