Cut taken from the ChuckChuck 7-Bone Steak

Bef - Retail Cut - Chuck 7 Bone Steak

  • Steak taken from the center of the blade portion of the Chuck.
  • Cut less than 2 inches thick (usually about 1 inch thick).
  • Contains a flate blade bone in the shape of a "7", backbone, and rib bone.
  • Will have more than 5 distinct muscles.
  • Has much fat and connective tissue between muscles.

*Cookery Method = Dry or Moist

NEXT Retail Meat Cut taken from the Chuck

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