Sometimes when you eat meat here on Tenerife there are small pieces from the bones in the meat. That’s because the butchers cut the meat by using a big axe.
A couple of times these last years I have had to go and see a dentist, because of a broken teeth, when I’ve got it into these small bone chips.
Why can’t the butchers of Tenerife be as careful as the butchers of other countries?
Why do they have to put on a show and cut the meat into pieces by hitting the bones with the big axe so that the splinters fly around?
Don’t they know there are nice electrical saw machines today? *sigh*