Kjötbókin

Obtained from front loin by deboning. Primary limits are between 5. and 6. rib and rear limits between 10. and 11 rib. If processed from forequarter in traditional quarter carcass, from pistola hindquarter the rear limits are between 12. and 13. rib. From loin to side end of the loin is 1 – 4 cm. Muscle roughly trimmed from big tendons and loose fat, are available either with or without surface fat.