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| 7-bone steak ： 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）』
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