7-Bone Roast

The 7-bone 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", which gives the steak its name. The steak differs from the 7-Bone Roast only in thickness. 7-Bone steaks are cut 1/2- to 3/4-inch thick. This cut is also known as "center cut pot roast".

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.

Cuts of beef
  • Chuck
  • Rib
  • Short loin
  • Sirloin
  • Tenderloin
  • Top sirloin
  • Round
  • Brisket
  • Plate
  • Flank
  • Shank

Famous quotes containing the word roast:

    Rice and peas fit into that category of dishes where two ordinary foods, combined together, ignite a pleasure far beyond the capacity of either of its parts alone. Like rhubarb and strawberries, apple pie and cheese, roast pork and sage, the two tastes and textures meld together into the sort of subtle transcendental oneness that we once fantasized would be our experience when we finally found the ideal mate.
    John Thorne, U.S. cookbook writer. Simple Cooking, “Rice and Peas: A Preface with Recipes,” Viking Penguin (1987)