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

United Kingdom

Original text. Later amendments are not shown.

= 54,57800 – 0,47534 × F + 0,27035 × M – 0,09201 × W

where:

  • the estimated percentage of lean meat in the carcass,

    • F

  • fat depth (including rind) in millimetres, measured at the slaughter line of the carcass at the thinnest location above the musculus gluteus medius,

    • M

  • thickness of the loin muscle in millimetres, measured on the slaughter line of the carcass as the shortest connection of the front (cranial) end of the musculus gluteus medius to the upper (dorsal) edge of the spinal canal,

    • W

  • warm carcass weight in kilograms.

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