Through data analysis of pig carcasses slaughtered from 2004 to 2007 the means of quality classes (QC) 2.32, lean meat percentage (LM) 55.83 %, carcass weight (CW) 87.21 kg, muscle thickness (MT) 61.95 mm and fat thickness (FT) 15.95 mm were determined.The highest correlation coefficients are between QC and LM, LM and FT as well as QC and FT, the lowest between FT and MT. Quality class as the dominant indicator is influenced mainly by LM. In the statistical models used all effects (differences) are statistically significant because of the large size of the data set. The results from the separate evaluation of each cross-classified effect are that evaluator has the largest influence and year-season and methods have a smaller influence. The time trend documents stable CW and MT, a slight increase in LM and improvement of QC. The estimated results indicate the successful introduction of pig carcass classification in the CR after accession to the EU.