View source for 7-bone roast

{{short description|Cut of beef}}
{{Refimprove|date=December 2014}}
{{Infobox food
|name=7-bone roast/[[steak]]
|image=Seven bone steak with characteristic 7 shaped bone highlighted.jpg
|caption=A Seven bone steak with the characteristic 7 shaped bone circled 
|type=Chuck [[cut of beef]]
|no_recipes=y
|no_commons=y
}}

The '''7-bone roast''' (also known as the '''center-cut pot roast''') or '''7-bone steak''' is from the [[chuck steak|chuck]] section of the [[Cattle#Terminology|steer or heifer]] and it includes a cross cut of the shoulder blade.  The bone is shaped like the numeral "7",<ref>{{Cite web | url=http://homecooking.about.com/od/beef/f/7boneroast.htm | title=What is a 7-Bone Roast? - Home Cooking | access-date=2014-11-12 | archive-date=2014-11-12 | archive-url=https://web.archive.org/web/20141112222750/http://homecooking.about.com/od/beef/f/7boneroast.htm | url-status=dead }}</ref> which gives these cuts their name. The steak differs from the 7-bone roast only in thickness: 7-bone steaks are cut {{frac|1|2}}- to {{frac|3|4}}-inch thick. 

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).<ref>{{cite web |title=Meat Buyers Guide PDF: USDA IMPS – NAMP Beef Butchering Specs |url=https://www.chefs-resources.com/types-of-meat/beef/cuts-of-beef/meat-buyers-guide-pdf/ |date=23 June 2015 |publisher=Chef's Resources |access-date=19 September 2019}}</ref>  

==See also==
* {{portal-inline|Food}}

==References==
{{reflist}}

{{Cuts of beef}}

[[Category:Cuts of beef]]


{{Meat-stub}}