Nose To Tail

Cow
AKA: Center Chuck Steak
Primal: Chuck (US)
Cooking Methods: Braise
Fat Content: High
Price: Moderate

The Chuck 7-Bone Steak is sliced from a Chuck 7-Bone Roast, with its thickness ranging from ½ to ¾ of an inch (1.5-2cm). Since it is taken from the Chuck, the 7-Bone Steak is considered to be a tough cut.

Being low on tenderness, the preferred method to cook this portion of meat is slow, moist cooking. The best way is to braise it i.e. brown it on all sides in oil and then douse it in a liquid for cooking. It can also be used in stew and other forms of liquid cooking techniques. For those who want to eat these steaks grilled or broiled, it is recommended that the steaks should be marinated overnight so that the marinade penetrates through the meat fibers and lessens its toughness.

The Chuck 7-Bone Steak is basically the cut up variant of the Chuck 7-Bone Pot Roast, sliced to a thickness of around half or three quarters of an inch. The portion is extracted from the central part of the Chuck. It gets its name due to the bone in the middle that is shaped like the number 7.

Although the shape of its bone does seem like a novelty, the fact that the size of the bone takes up a major portion of the steak has reduced the demand of this once-popular cut among the consumers.

Many Beef connoisseurs refer to the 7-Bone as H-Bone as they think that the shape of the bone is closer to the small case letter h.