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

United Kingdom

Original text. Later amendments are not shown.

ŷ = 66,7787 – 0,4464 × F + 0,0018 × M

where:

ŷ

  • the estimated percentage of lean meat in the carcase,

    • F

  • the thickness of back fat (including rind), measured between the last rib and the second to last rib, 7 cm of the midline of the carcase (in millimetres),

    • M

  • the thickness of the muscle, measured between the last rib and the second to last rib, 7 cm of the midline of the carcase (in millimetres).

    • The formula shall be valid for carcases weighing between 60 and 110 kilograms.