7-Bone Chuck Roast
$20.00 — available on subscription
The 7-bone roast is one of the most classic chuck roasts, hearkening back to a time when Americans ate a lot of beef and had plenty of time to cook a roast that required three hours of braising. The 7-bone roast is a cut of beef from the chuck section, featuring a distinctive bone shaped like the numeral “7.” It’s known for its rich flavor and is best suited for slow-cooking methods like braising due to its toughness.
3 in stock
Additional information
| Animal Type | Beef |
|---|---|
| Cut Type | |
| Packaging | Frozen, Vacuum-sealed |
| Grade or Program | Grass-fed, USDA Inspected |
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Description
The 7-bone roast, also known as the center-cut pot roast or 7-bone steak, is a cut of beef from the chuck section of the steer or heifer. It features a distinctive bone shaped like the numeral “7,” which is how it gets its name. This cut includes a cross-section of the shoulder blade.
Characteristics
Cut and Thickness
- Type: Chuck cut of beef
- Bone Shape: Resembles the number “7”
- Thickness:
- 7-bone steaks: 1/2 to 3/4 inch thick
- 7-bone roast: typically thicker than steaks
Cooking Properties
- Texture: Generally considered a tough cut due to its connective tissue and marbling.
- Best Cooking Method: Ideal for slow cooking methods such as braising or using a slow cooker. This helps to tenderize the meat and enhance its flavor.
Cooking Tips
- Preparation: Season the roast with salt and pepper, and sear it in a hot pan to develop flavor before slow cooking.
- Cooking Time: Requires long cooking times at low temperatures (around 300°F) for 3 to 5 hours to break down tough fibers and achieve tenderness.
- Serving Suggestions: Often served with root vegetables, making it a hearty and flavorful dish.
The 7-bone roast is a flavorful and economical choice for those who enjoy rich, beefy flavors in their meals.
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