The lean meat content (expressed as a percentage from the carcass weight) is the basic criterium for grading the pig carcasses. The methodics survey the carcass composition depending on the body weight and the grading class according to the EC?regulations. A detailed dissection was carried out on a representative sample of carcasses (n=368). The carcasses were selected from the common crossbred pig population with regard to the equality of sexes (1:1). The results give informations about the carcass composition in relation to the SEUROP grading system in the interval from 60 to 120 kgs of the carcass weight. The carcass composition confirms a very high prediction ability for the lean meat content which ranged between 39.42% (class P) and 61.76% (classS). With regard to the representativity of the sample and also to the mathematical and statistical processing in SAS are the results very useful for the common slaughterhouses.