7-bone roast
 | This article needs more citations. (December 2014) |
 A Seven bone steak with the characteristic 7 shaped bone circled | |
| 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 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.
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
[edit]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
[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.
| Upper |   | |
|---|---|---|
| Lower | ||
 | This meat-related article is a stub. You can help Wikipedia by adding missing information. |