The prediction of the lean meat percentage is based on the dissection of the four major cuts. The dissection is executed in accordance with the reference method.

F2The reference lean meat percentage is calculated as follows:

$\mathrm{y\; =\; 0,89\; \times \; 100\; \times }\mathrm{Weight\; of\; tender\; loin\; +\; weight\; of\; lean\; (fascia\; included)\; in\; shoulder,\; loin,\; ham\; and\; belly}\mathrm{Weight\; of\; tender\; loin\; +\; weight\; of\; dissected\; cuts}$

The weight of the lean in those four cuts will be calculated by subtracting the total of the non-lean elements of the four cuts from the total weight of the cuts before dissection.