2. One mistake could mean losing an entire cut
"Being a butcher has a very steep learning curve," says David Zarling, a veteran butcher at Rain Shadow Meats LLC in Seattle. "If you're chiming* a rack of lamb with a ham saw, you have to go through bone that’s less than an 8th of an inch. Now if you cut towards that bone just a little too much, and it snaps, you're done, you loose the whole rack of lamb." And some customer having a very sad Christmas.
*Zarling says "chiming," apparently slang for "Frenching" a rack of lamb, which is to strip away the meat, fat, and tough connective tissues that tie the rib bones to the flesh.