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{{short description|Cut of beef}} |
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{{Infobox food |
{{Infobox food |
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|name=7-bone roast/[[steak]] |
|name=7-bone roast/[[steak]] |
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|image=Seven bone steak with characteristic 7 shaped bone highlighted.jpg |
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|image=BeefCutChuck.png |
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|caption=A Seven bone steak with the characteristic 7 shaped bone circled |
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|caption=Beef Cuts |
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|type=Chuck [[cut of beef]] |
|type=Chuck [[cut of beef]] |
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| ⚫ |
The '''7-bone roast''' (also known as the '''center-cut pot roast''') or '''7-bone steak''' is from the [[chuck steak|chuck]] section of the [[Cattle#Terminology|steer or heifer]] and it includes a cross cut of the shoulder blade. The bone is shaped like |
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| ⚫ | The '''7-bone roast''' (also known as the '''center-cut pot roast''') or '''7-bone steak''' is from the [[chuck steak|chuck]] section of the [[Cattle#Terminology|steer or heifer]] and it includes a cross cut of the shoulder blade. The bone is shaped like the numeral "7",<ref>{{Cite web | url=http://homecooking.about.com/od/beef/f/7boneroast.htm | title=What is a 7-Bone Roast? - Home Cooking | access-date=2014-11-12 | archive-date=2014-11-12 | archive-url=https://web.archive.org/web/20141112222750/http://homecooking.about.com/od/beef/f/7boneroast.htm | url-status=dead }}</ref> which gives these cuts their name. The steak differs from the 7-bone roast only in thickness: 7-bone steaks are cut {{frac|1|2}}- to {{frac|3|4}}-inch thick. |
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| ⚫ | 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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| ⚫ | 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== |
==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| |
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== |
==See also== |
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{{Meat-stub}} |
{{Meat-stub}} |
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The listing for "USDA IMPS - NAMP Beef Butchering Specs" has changed. New url is [http://www.chefs-resources.com/types-of-meat/beef/cuts-of-beef/meat-buyers-guide-pdf/ USDA IMPS - NAMP Beef Butchering Specs] |
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Find sources: "7-bone roast" – news · newspapers · books · scholar · JSTOR (December 2014) (Learn how and when to remove this message) |
A Seven bone steak with the characteristic 7 shaped bone circled
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| Type | Chuck cut of beef |
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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.
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]
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