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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.
 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
editAccording 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
edit
References
edit- ^ "What is a 7-Bone Roast? - Home Cooking". Archived from the original on 2014-11-12. Retrieved 2014-11-12.
- ^ "Meat Buyers Guide PDF: USDA IMPS – NAMP Beef Butchering Specs". Chef's Resources. 23 June 2015. Retrieved 19 September 2019.
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