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

United Kingdom

Original text. Later amendments are not shown.

Ŷ = 68,85997 – 0,94985 × X1 + 0,088314 × X2

where:

Ŷ

  • the estimated percentage of lean meat in a carcass,

    • X1

  • the thickness of backfat (including rind) in millimetres, measured perpendicularly to the back of the carcass (7 cm off the split line on the outside and ± 4 cm off the split line on the inside) between the second and third last ribs,

    • X2

  • the thickness of the dorsal muscle in millimetres, measured at the same time, in the same place and in the same way as X1.

    • This formula shall be valid for a carcass weighing between 60 and 130 kilograms.