The objective of this study was to evaluate the methods of full and simplified carcass dissections used for the prediction of pig carcass lean meat contents in the Czech Republic. A total of 40 commercially fattened pigs (20 gilts and 20 barrows) were included in the experiment. Carcass dissections were performed 24 h post mortem. Three different methods were used to estimate carcass lean meat contents and the differences between the methods were analysed. The average weight of left half-carcasses was 44.39 kg. The lean meat contents determined by full detailed dissections (I), simplified dissections (II) and using a new reference method (III) were 56.25, 56.46 and 59.02 %, respectively. The difference between the methods I and II was small and statistically insignificant. However, the average lean meat content determined by the method III differed from those determined by the methods I and II by 2.77 and 2.56 percentage points, respectively. This increased estimate of the lean meat content using the method III is related to a new prediction equation introduced by the European Commission in 2008.