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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.

LMPFOMII = 61,4200 – 0,6891 × F2 + 0,0977 × M2

where:

LMPFOMII

  • the estimated percentage of lean meat in a carcass;

    • F2

  • fat depth (including rind) in millimetres, measured between 3rd and 4th last rib, 6 cm from the slaughter line;

    • M2

  • lean meat depth in millimetres, measured between the 3rd and 4th last rib, 6 cm from the slaughter line.