These visible bones are one of the short arms of the Y-bone. Large diameter dots are more easily seen toward the head end of the fillet. If white dots are not easily visible, they can be felt by running a finger along the area above where the ribs were removed. The cut will run along the tops of the long arms of the Y-bones. Maintain slight downward pressure to keep in contact with the bones as this cut is made.
Bones become smaller and less prevalent toward the tail end.
The final product from this step is a boneless strip of flesh. Step 5 - With the first strip already removed from the top of the fillet, start the last cut. This cut is initiated along the length of the fillet about one-quarter inch below the cut made to take out the first boneless strip. Again, with upward and outward pressure toward the top of the fillet, you will be able to feel when the knife is running along the bone. Step 6 - The final product shows boneless strips on top and bottom and the waste strip containin the bones in the middle.