AKA: Center Cut Pot Roast, Chuck Roast Center Cut
Primal: Chuck (US)
Cooking Methods: Oven Roast, Braise
Good For: Burger
Fat Content: High
Being a portion of the Chuck, the 7-Bone Pot Roast cut is known for its toughness. The cut is identified by the presence of a bone, shaped like the digit ‘7’, which cuts through it transversely.
Since this cut is known for its toughness, it is best to cook it on low flame for a long period of time. To get more flavors and to maintain the moisture intact, some kind of liquid must be added to enhance the flavor of the meat. There can be a number of ways to prepare this cut of meat. Since this portion contains a bone in the middle, many people get it deboned and roast or braise it as a whole in their ovens or crock pots. Others may prefer to keep the bone and cook the whole segment using the slow, moist cooking techniques like braising and stewing. Be careful about overcooking, though, as it can dry the meat out and give it a rubbery texture. Other popular methods of preparing the 7-Bone Pot Roast is to cut it up into steaks or convert it into Ground Beef in order to increase its tenderization.
A part of the central Chuck portion of the animal’s steer, the 7-Bone Pot Roast is obtained by cutting across the shoulder blade. It comprises connective muscles as well as segments of rib bone and backbone.
Once a popular cut, the Chuck 7-Bone Pot Roast has gradually lost its market since it is a bone-in meat portion. For this reason, it may not be as easily available in the market as some of the other Beef cuts.
Many people wrongly believe that the number 7 in '7-Bone' Pot Roast refers to the number of bones it contains. The number, in fact, is indicative of the shape of the bone this cut is characterized by.Popular Dishes: Stew, Pot Roast, Braised Meat, Ground Beef, Hamburgers, Broth
This information about Chuck 7-Bone Pot Roast was sourced from our meat cut app