Crude fat is determined by acid hydrolysis with HCl (25 + 11) followed by extraction of hydrolyzed lipid materials with mixed ethers. The solvent mixture is evaporated, and the residue is re-extracted and filtered with four, 10-ml portions of ethyl ether. The ether is then evaporated, and the residue is heated to constant weight and expressed as % crude fat. This method is applicable to baked pet foods.