Kjötbókin

Hindquarter of the half is hanged up on hip and is cut with so called pistola cut. It is separated from the forequarter approximately 22 cm deep cut between 5. and 6. rib, across the loin. The side is released from the pistola by cut against thigh and flank towards strip loin, to a place that is 22 cm from its midline by the size of the half. The side is then removed by longitudinal cut parallel to the loin and is it attached to and follows the forequarter. By this suspension action the shape of certain muscle changes considerably compared to traditional suspension method. Inner thigh becomes oblong against globular, T-steak becomes shorter and thicker and loin muscle becomes longer and thicker. Other muscles change less or nothing.