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

United Kingdom

Original text. Later amendments are not shown.

Y = 67,091 – 0,566 × S1 – 0,381 × S2 + 0,078 × M

where:

S1

  • the thickness of back fat (including rind) in millimetres measured at 8 cm off the midline of the carcass behind the last rib (between the 14th rib and the 1st lumbar vertebra);

    • S2

  • the thickness of back fat (including rind) in millimetres measured at 6 cm off the midline of the carcass between the 3rd and 4th ribs;

    • M

  • the thickness of muscle in millimetres measured at 6 cm off the midline of the carcass between the 3rd and 4th ribs.