With chicken I do it quite often. Cutting through bones. That is because I buy whole chickens, and I like those parts of the chicken where the bones are… 
It’s easy to cut a chicken ‘proper’ but I’d then have to separate parts for stock, whereas now I can just enjoy as much meat as possible. Cut-through chicken bones also help flavour the sauce in a braise.
Then I sometimes buy a whole rabbit, and then I need to cut it up in parts too. Those bits are tough.
