The carcasses of final pig hybrids were analysed to determine the lean meat content and its distribution among different carcass parts. The average lean meat percentage of the carcasses was 55.61 %. The lean meat percentage in leg, loin, shoulder, filet,and other parts were 18.31, 9.76, 8.18, 5.30, 1.22, and 12.84 %, respectively. Gilts had a significantly higher average lean meat content (56.10 %) compared to barrows (55.13 %). To determine the effect of carcass weight, the lean meat content and its distribution in various carcass cuts were also analysed. The significantly different lean meat contents were found between carcasses below 95 kg and heavier than 95 kg.