Kjötbókin

Are chops 1,5 – 2,0 thick chops that are obtained from roughly trimmed standing rib roast by deboning. Primary limits are between 5. and 6. and rear limit between 10. and 11 rib. If process from forequarter in traditional quarter carcass, from pistola hindquarter the rear limits are between 12. and 13. rib. From loin muscle to side end of the chops is 1 – 4 cm. The muscle is trimmed of from tendons, loose fat and surface fat.