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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク 7-Bone Roast ： ウィキペディア英語版 7-Bone Roast 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 a "7",〔http://homecooking.about.com/od/beef/f/7boneroast.htm〕 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. ==Butchering== 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). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「7-Bone Roast」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.