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Division 3 The lean meat content of the carcasse shall be calculated according to the following formula:

United Kingdom

Original text. Later amendments are not shown.

= 62,56600 – 0,85013 × F2 + 0,16150 × M2

where:

  • the estimated percentage of lean meat in the carcass,

    • F2

  • fat depth (including rind) in millimetres, measured between the 3rd and 4th last rib, 6 cm beside the slaughter line,

    • M2

  • lean meat depth in millimetres, measured between the 3rd and 4th last rib, 6 cm beside the slaughter line.

    • This formula shall be valid for carcasses weighing between 50 and 110 kilograms.