Kjötbókin

Prepared from any portion of the carcass that give sufficient product. By processing the minced it must remove all bones, cartilage, big blood vessels, thick membranes, glands, and dark discolor meat. By the sale of minced meat it should specify the fat content of 10-15%.  It is desirable that the connective tissue, measured has collagen, does not exceed 3% unless otherwise stated.