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 the numeral "7", which gives these cuts their name. The steak differs from the 7-bone roast only in thickness: 7-bone steaks are cut - to -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 the "Blade Portion, Boneless" of a beef chuck butchers to 22–25 lbs in a smaller animal and in excess of 34 lbs in a large animal.