# 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 a carcass shall be calculated according to the following formula:

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

Ŷ = 67,496 – (0,522 x F) + (0,032 x M)
where:
Ŷ = the estimated percentage of lean meat in a carcass;
F = the minimal thickness of visible fat (including rind) in millimetres, on the midline of the split carcass, covering the muscle gluteus medius;
M = the visible thickness of the lumbar muscle, in millimetres, on the midline of the split carcass, measured as the shortest connection between the front (cranial) end of the muscle gluteus medius and the upper (dorsal) edge of the vertebral canal.
This formula shall be valid for carcasses weighing between 60 and 120 kilograms (warm weight).

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Source: https://www.legislation.gov.uk/eudn/2009/11/annex/part/10/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2009-11/annex/part-10/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.