The 7-bone roast (also known as the center-cut pot roast) or 7-bone steak is from the chuck section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like the numeral "7",[1] which gives these cuts their name. The steak differs from the 7-bone roast only in thickness: 7-bone steaks are cut 1⁄2- to 3⁄4-inch thick.

This article needs additional citations for verification. (December 2014)

7-bone roast/steak

A Seven bone steak with the characteristic 7 shaped bone circled
Type	Chuck cut of beef

Like most of the chuck, the 7-bone roast or "steak" is generally considered a rather tough cut of meat and is most suitable for a long cooking in liquid at a low heat, such as braising.

Butchering

According to the USDA Institutional Meat Purchase Specifications (IMPS) the "Blade Portion, Boneless" of a beef chuck butchers to 22–25 lbs in a smaller animal (Range A) and in excess of 34 lbs in a large animal (Range D).[2]

See also

•  Food portal

References

This meat-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e