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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. [1]

5 relations: Braising, Chuck steak, Cut of beef, Steak, United States Department of Agriculture.

Braising

Braising (from the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).

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Chuck steak

Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck.

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Cut of beef

Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering.

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Steak

A steak is a meat generally sliced perpendicular to the muscle fibers, potentially including a bone.

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United States Department of Agriculture

The United States Department of Agriculture (USDA), also known as the Agriculture Department, is the U.S. federal executive department responsible for developing and executing federal government policy on farming, agriculture, forestry, and food.

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References

[1] https://en.wikipedia.org/wiki/7-Bone_Roast

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