# 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 = 68,39920953 – (0,39050694 × F) – (0,32611391 × V4F) + (0,07864716 × M) – (0,00762296 × V4M)
where:
Ŷ the estimated percentage of lean meat in a carcass,
F fat thickness as thinnest layer above muscle gluteus medius (in millimetres),
V4F Average fat thickness of the complete bacon layer above the four lumbar vertebra (called VaF, VbF, VcF, VdF) (in millimetres),
M Meat thickness from the cranial edge of muscle gluteus medius and the vertebrae canal (in millimetres),
V4M Average meat thickness above the four lumbar vertebra (called VaM, VbM, VcM, VdM) (in millimetres).
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/8/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2009-11/annex/part-8/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.