7 Bone Chuck Steak Tips

This steak was developed by research teams of University of Nebraska and University of Florida through the National Cattlemen’s Association research funding. It is actually a top blade steak derived from the tender top blade (chuck) roast. It is known as the “poor man’s prime rib” and “center cut pot roast”. It's considered a tough cut of meat and is most suitable for a long cooking in liquid at low heat. The steak is loaded with connective tissue (gristle) and a bone so be sure to pull the tissue away. Moist heat is best since it contains gristle which can make the meat tough if using dry heat.

It is called 7 bone steak because the bone resembles the number 7 in shape. If you intend to grill or broil this meat, many will marinate overnight. This will soften the cut and add flavor.

Use seasonings of your choice. Braising liquids can be water, vegetable or beef stock, wine, or beer. You can toss in potatoes, onions, celery, or carrots or vegetables of your choice.