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{{short description|Cut of beef}} |
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{{Unreferenced|auto=yes|date=December 2009}} |
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{{Beefbox |
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{{Infobox food |
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|name= |
|name=Beef |
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|image=BeefCutChuck.png |
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|image=Seven bone steak with characteristic 7 shaped bone highlighted.jpg |
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|caption= |
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|caption=A Seven bone steak with the characteristic 7 shaped bone circled |
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|beefcut=Chuck |
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|steaktype=7-Bone roast |
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|no_recipes=y |
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|footnotes= |
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|no_commons=y |
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}} |
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The '''7-bone roast''' |
The '''7-bone roast''' or '''7-bone steak''' is from the [[chuck steak|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 know as "center cut pot roast". |
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Like most of the chuck, the 7- |
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. |
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==Butchering== |
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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).<ref>{{cite web |title=Meat Buyers Guide PDF: USDA IMPS – NAMP Beef Butchering Specs |url=https://www.chefs-resources.com/types-of-meat/beef/cuts-of-beef/meat-buyers-guide-pdf/ |date=23 June 2015 |publisher=Chef's Resources |access-date=19 September 2019}}</ref> |
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==See also== |
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* {{portal-inline|Food}} |
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==References== |
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{{reflist}} |
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{{Cuts of beef}} |
{{Cuts of beef}} |
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[[Category:Cuts of beef]] |
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Greek: Ά ά Έ έ Ή ή Ί ί Ό ό Ύ ύ Ώ ώ Α α Β β Γ γ Δ δ Ε ε Ζ ζ Η η Θ θ Ι ι Κ κ Λ λ Μ μ Ν ν Ξ ξ Ο ο Π π Ρ ρ Σ σ ς Τ τ Υ υ Φ φ Χ χ Ψ ψ Ω ω {{Polytonic|}}
Cyrillic: А а Б б В в Г г Ґ ґ Ѓ ѓ Д д Ђ ђ Е е Ё ё Є є Ж ж З з Ѕ ѕ И и І і Ї ї Й й Ј ј К к Ќ ќ Л л Љ љ М м Н н Њ њ О о П п Р р С с Т т Ћ ћ У у Ў ў Ф ф Х х Ц ц Ч ч Џ џ Ш ш Щ щ Ъ ъ Ы ы Ь ь Э э Ю ю Я я ́
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