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.
The menu described it as “slow roasted short rib of beef” which in itself I could understand would have a bone but the crew were adamant it wasn’t meant to be there