# Commission Decision of 19 December 2008 authorising methods for grading pig carcases in Spain (notified under document number C(2008) 8477) (Only the Spanish text is authentic) (2009/11/EC), Division 3: The lean meat content of the carcase shall be calculated according to the following formula:

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

= 66,91 – 0,895 X1 + 0,144 X2
where:
the estimated lean meat content (in percentage),
X1 the thickness of the fat between the third and fourth last rib at 60 mm of the midline of the carcase (in millimetres),
X2 the thickness of muscle measured at the same time and in the same place as X1 (in millimetres).
This formula shall be valid for carcases weighing between 60 and 120 kilograms.

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Source: https://www.legislation.gov.uk/eudn/2009/11/annex/part/1/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2009-11/annex/part-1/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.