7-bone roast
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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 <templatestyles src="Fraction/styles.css" />1⁄2- to <templatestyles src="Fraction/styles.css" />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).[2]
See also
References
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