Ask the customer..
I had some of the ones that was smelling woodys shed out.. 
To me the most important part is either giving the customer what they want, but I found giving them an off-cut so they get to smell it, feel it and see what it was from. They soon bin it once the smell has subsided.
Even more important is to save the shavings and seal them in a plastic bag, when you fire BBQ up soak them in a small amount of water, drain them off and chuck em on the coals. Gives a nice rib eye a superb flavour..
