Why do steakhouses cut the bones and fat off?

Some steak houses leave bone-in on certain cuts. I think they usually have boneless cuts with trimmed fat, because they sell the steak by weight, and people might feel cheated if the steak arrived with lots of fat when usually people feel they are paying for the meat.

Porterhouse steak is bone-in and I see it on menus.

Like you said a Tomahawk steak is bone-in, I rarely see that on menus, it’s true in the US too.

Rack of lamb and ribs have the bone in, but those aren’t really “steaks” I guess.

Not always. It depends on the cut of the meat. Bu if you picked up a piece of meat in a restaurant, it would be pretty crass.

@janbb That why I prefer eating at home. I can gnaw to my hearts content. I always eat KFC with my hands. Homemade chicken quarters I eat with both hands and cutlery.

Agreed with @janbb gnawing bones with hands in a restaurant wouldn’t be the best move.

I’d even eat chicken wings with a fork and knife, partly to be neat and partly because I can’t stand having dirty hands and won’t necessarily want to get up and wash my hands after eating midway.

I’ve been to many steakhouses where meat is served on the bone.

For folks like me who want neither displayed on the plate.

@SnipSnip You couldn’t just snipsnip them off? lol