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