7-bone roast

7-Bone Roast is a cut of beef from the chuck section of the steer or heifer. The bone is shaped like a "7", which gives the steak its name. The steak is known for its rich, beefy flavor and is commonly used in stews and for pot roasting.

Etymology[edit | edit source]

The name "7-Bone Roast" comes from the shape of the bone that is in this cut of beef, which resembles the numeral '7'.

Description[edit | edit source]

The 7-Bone Roast is a cross cut of the beef chuck on the shoulder. This cut includes a cross cut of the shoulder blade. The bone is flat, and the meat attached to it is generally tough due to the connective tissue. It is best cooked slowly using either a moist heat method, such as braising, or by slow roasting. This slow cooking breaks down the tough connective tissue, resulting in a tender and flavorful dish.

Cooking Methods[edit | edit source]

The 7-Bone Roast is best cooked using slow, moist heat methods. This includes braising, where the meat is first seared in a hot pan and then slowly cooked in a small amount of liquid. This method helps to break down the tough connective tissue and results in a tender and flavorful dish. Another popular method is slow roasting in an oven. This method also breaks down the tough connective tissue and allows the flavors to develop over a long cooking time.

Related Cuts[edit | edit source]

Other cuts from the chuck section of the steer or heifer include the Chuck Steak, Chuck Eye Steak, and the Chuck Short Ribs. These cuts are also known for their rich, beefy flavor and are commonly used in stews and for pot roasting.

See Also[edit | edit source]

7-bone roast Resources
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