Duttons folly, page-35

Quite a few around the place to be honest.

When meat is cut into steaks like t-bone or chops, for example, there is always residual bone shavings after being cut via the bandsaw, no way to avoid that. What a decent butcher would do is quickly run a very fine scraper over each side of the cut to get rid of those fragments. Takes less than 5 seconds for each cut.

It affects presentation mostly which is why major meat works don't fuss with it, though experienced meat packers in stores wouldn't have off coloured steaks on show for customer purchase.