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Division 3 The lean meat content of the carcase should be calculated according to the following formula:

United Kingdom

Original text. Later amendments are not shown.

= 64,19701 – 0,39379X2 + 0,08082X3 – 0,33910X4

Where:

  • the estimated percentage of lean meat in the carcase,

    • X2

  • the thickness of back-fat (including rind) in millimetres, measured at 7 cm off the midline of the carcase, at the last rib,

    • X3

  • the thickness of muscle in millimetres, measured at the same time and in the same place as X2,

    • X4

  • the thickness of back-fat (including rind) in millimetres, measured at 7 cm off the midline of the carcase, between the third and the fourth last rib.

    • The formula shall be valid for carcases weighing between 60 and 120 kilograms.