Beef · Chuck
7-Bone Chuck Roast
A thick, bone-in cut from the shoulder, named for the 7-shaped bone in the slice. Rich beef flavor and a classic pot roast.
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| Animal | Beef |
|---|---|
| Section | Chuck |
| Bone | Bone-in |
| Tenderness | Tough, needs slow cooking |
| Also called | 7-bone roast, seven-bone pot roast |
Best ways to cook it
- Braise
- Slow cook
- Roast
About this cut
What it is and how to use it
This thick cross-cut comes from the chuck, the shoulder area of the steer, and gets its name from the bone shaped like the number 7 that shows in the slice. It carries a lot of connective tissue along with plenty of lean meat, so it is a slow-cooking cut, not a grilling steak. Most people brown it and braise it in a covered pot until it pulls apart with a fork. The bone adds flavor to the pan juices.
Cook’s tipBrown it well first, then braise covered with some liquid at a low oven temperature for several hours until fork-tender. It will be well past the 145°F safe minimum by then, and that extra time is what makes it tender.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours