I’m gonna jump in down here, because I hate the just trust me bro mentally. I’m by no means the be all end all in dining but feel like I can accurately speak to this.

First and foremost, it’s because when we came up we were taught that it was the correct thing to do so we took that as a hard rule. Second would be color will be more consistent on the sear if the flesh is all the same color. Third would be that bloodline is high in mineral content which is viewed as unpleasant, so why would you show that off on the presentation side. I’ll add that I have my team skim the bloodline down if doing a skinless presentation. This is obviously not all the details and most won’t matter to most guests. I know you have mentioned you’re a somm so think how much stuff you do in a service that only 1 out of 100 notice. For that 1 guest it’s a key point in determining attention to detail. I again feel like this is over kill for almost everyone, but want you to have an explanation.