Originally Posted by 9Q1
Since I am one to cut off both, in my opinion, this still leaves enough inner structure to hold the piece of meat firm. To me, this also helps with cooking the meat next to the bone -- while allowing some of the marrow to cook out. But I will agree with those above, one key is to ensure you don't have bone fragments or sharp edges. Hint: use a pair of pruning shears.
Pruning shears? Like I use to trim my plants in the garden?
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