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7 Bone Roast
Information for 7 Bone Roast
Typical Cooking Methods
Other Names for 7 Bone Roast
7 bone pot roast center, chuck roast center cut, centre cut pot roast
Good Substitutes for 7 Bone Roast
Blade pot roast, Arm roast
Traditional Dishes for 7 Bone Roast
7 bone pot roast, stew
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Description of 7 Bone Roast
There are eight primal cuts in the cow. The toughest primal cut is in the shoulder area of the cow, which is called "chuck". Apart from the shoulder of the cow, the chuck section also contains the first five ribs.
From this section we obtain the 7 bone roast and 7 bone steak. Both the cuts are from the same place but they differ in thickness. You can cut the steak according to the thickness you prefer though it typically ranges from 1/2" to 3/4" in thickness.
It is known as 7 bone roast or 7 bone steak, not because it has seven bones but because when placed on a dish, you will see the number seven on the top third of it. You will recognize this cut instantly because of this feature.
A butcher usually works with head end of the cow's forequarter. The chuck blade is separated from the shoulder by cutting behind the shoulder joint. Some people prefer leaving the blade whole as they prefer cooking their roast with the blade. Others have it deboned and then simply rolled into the crock pot for cooking. Many people favor the 7 bone roast for a delicious dish of old-fashioned pot roast. The cut can also be used as a steak or ground and used for hamburger.
This is a very affordable cut. People who can cook this cut with perfection get a juicy flavorful dish. However, overcooking it might land you with a dish tough to chew!