These visible bones are one of position the short arms of the Y-bone. Larger 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 top 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. With the first boneless 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. The final product shows boneless strips on top and bottom and the waste strip containing Y-bones in the middle. Some waste is evident along the Y-bones, but a minimal amount.