Kjötbókin

Obtained from standing rib roast by deboning. Primary limits are between 5. and 6. rib and rear limits between 10. and 11. If processed from forequarter in traditional quarter carcass from pistola hindquarter the rear limits are between 12. and 13. rib. From the loin muscle to the side end of the loin is 1 – 4 cm or approximately 22 cm. from midline of the loin by size of the part. The muscle is trimmed from loose fat and meat particles and usually most of the surface fat is removed.