Yep, great knife work but a lot of trim waste, particularly on the butt portion. We leave the butt on, tie it in 3 places, and make steaks to sell as most people at my shop want to buy the entire middle. we can't sell butt-end roasts for anything. You can also skip the string and use bacon. If you don't get too close to the end, you can make nice steaks that will sell.
I agree on the waste, I definatly over trimmed that sucker.... I had the camera in my mouth and wasn't really at my best on that tender.
As for the butt end (the head) we cut everything into steaks and only have 2 sizes to make, 6oz and 8oz. We are not a retail shop so there is no counters. Everything we cut goes to Resturants and hotels etc.
