# Commission Decision of 14 November 2006 authorising methods for grading pig carcases in France (notified under document number C(2006) 5400) (Only the French text is authentic) (Text with EEA relevance) (2006/784/EC), Division 3: The lean meat content of carcases shall be calculated using the following formula:

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

= 62,19 – 0,729 G2 + 0,144 M2
where:
the estimated percentage of lean meat in the carcase,
G2 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),
M2 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).
This formula shall be valid for carcases weighing between 45 and 125 kg.

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Source: https://www.legislation.gov.uk/eudn/2006/784/annex/part/1/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2006-784/annex/part-1/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.