Are you using full cream or low fat milk brokenvase?
A good trick i can recommend is if you are steaming enough milk for one cup, do it in the 400ml jug then transfer milk into a 600ml jug. Pour into the cup.
The reason behind this is the milk coming out of a bigger jug comes out at a shallower trajectory into the cup, and you can get the tip of the spout closer to the surface of the coffee. This will assist in pushing the leaves out. Use a jug with a defined spout.
Apart from that, the foam should look like wet paint in consistency. If you introduced too much air during the steaming process, it may be too stiff, be difficult to pour and be prone to separation from the milk. Next attempt, try and "stretch" the milk until you only just hear the tch tch sound, then when it;s around 30 degrees C, put the tip below the surface to roll.
Heat to only 60-65 Deg C as well. Higher temps will have adverse effect on the foam consistency.
Swirl the milk in the jug before pouring.
Hope that helps.