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. 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 the loin muscle to the side end of the chop is 1 – 4 cm. The muscle is trimmed from tendons and loose fat are often with thin surface fat or without it.