7-Bone Roast

7-bone roast/steak
Beef Cuts
Type Chuck cut of beef

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 a "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.

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

  1. ↑ http://homecooking.about.com/od/beef/f/7boneroast.htm
  2. ↑ "USDA IMPS - NAMP Beef Butchering Specs". Chef's Resources. Retrieved 23 January 2015.


The listing for "USDA IMPS - NAMP Beef Butchering Specs" has changed. New url is USDA IMPS - NAMP Beef Butchering Specs

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