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%.  The fat in the minced in picture is 10% according to chemical analysis. It is desirable that the connective tissue, measured has collagen, does not exceed 3% unless otherwise stated.