1. By establishing the relationship between linear carcass measurements and the quantitative composition of the carcass in terms of bone, muscle and fat, we have provided a scientific basis for the use of many measurements hitherto only presumed to provide an index to carcass quality.

2. External carcass measurements are correlated with weight of the skeleton. The most useful for this purpose are length of tibia + tarsus and length of the fore-cannon.

3. As indices of muscle, external measures are only of indirect value. Thus, both F – T and G/F × 100 are strongly correlated with weight of muscle as a percentage of skeletal weight.

4. Similarly, F provides an index of fat, being negatively correlated with fat as a percentage of bone.

5. For muscle and fat internal measures permit a more precise estimate to be made. A + B is the best index of the former while C + J + Y provide the most accurate estimate of the weight of fat.

6. Still better indices for muscle and fat are provided by suitable combinations of external and internal measurements. Thus L/10 + A + B is very highly correlated with the weight of muscle, and L/10 × (C + J + Y) is the best index of fat in the hoggets. For bone, a most efficient single index is shown to be the weight of the fore-cannon bone.

7. The weight of the skeleton can be estimated with a high degree of accuracy from the weight of the bones in either one leg or loin. Both these joints combined, however, provide a still better estimate.

8. The muscle in one leg or loin + leg provides an excellent index of the weight of muscle in the whole carcass.

9. The fat in one leg, loin, or both these joints combined provides a good index of the weight of the total fat in the carcass. Both joints combined give the most precise measure.

10. The value of certain measurements which are not necessarily associated with the quantity of the major tissues of the carcass, but which nevertheless have important qualitative significance, is emphasized.