Division 3 The lean meat content of carcases shall be calculated using the following formula:F1

the estimated percentage of lean meat in the carcase,

the thickness of the fat (including rind), between the third and fourth last ribs, at 6 cm off the dorsal midline, at a trajectory parallel to this line (in millimetres),

the thickness of the muscle, between the third and fourth last ribs, at 6 cm off the dorsal midline, at a trajectory parallel to this line (in millimetres).