# Commission Implementing Decision (EU) 2018/354 of 8 March 2018 authorising methods for grading pig carcases in Ireland (Only the English text is authentic), Division 3: The lean meat content of a carcase shall be calculated according to the following formula:

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

LMPHGP 7 = 63,72237 – 0,75369 FHGP 7 + 0,09205 MHGP 7
where:
LMPHGP 7 the estimated percentage of lean meat in a carcase;
FHGP 7 the thickness of backfat (including rind) in millimetres, measured 6 centimetres off the midline of the split carcase between the third and fourth last rib;
MHGP 7 the thickness of muscle in millimetres, measured at the same time and in the same place as FHGP 7.

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Source: https://www.legislation.gov.uk/eudn/2018/354/annex/part/II/division/3 (the official version)
Page: https://openlegislation.uk/eu-decision-2018-354/annex/part-II/division-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.