Originally Posted by
Ladyfliestheredwhiteandblues
Where on earth did that bone come from in a fillet of beef? If it was bovine it would have been a fragment resulting from bad butchery and possibly sharp.
Not good and how hard to quality control that a fillet is actually a fillet? We’re not talking about pin bones in a mackerel here.
Originally Posted by
LondonElite
Is it a fillet? I thought it was roast beef. Doesn’t excuse a finger bone, of course.
Originally Posted by
Ladyfliestheredwhiteandblues
Menu says something like “slow roast fillet”.
In Club [exLHR] it is currently short rib of beef, the bone I suspect will be rib. First has fillet of beef.