Kjötbókin

Obtained from standing rib roast by deboning. Primary limits are between 5. and 6. Rib and rear limits between 10. and 11 rig. If processed from traditional quarter carcass, from pistola hindquarter the rear limits are between 12.and 13. rib. From loin muscle to the side end of the loin is 1 – 4 cm or approximately 22 cm. from midline of the loin by the size of the part.