7-Bone Chuck Steak

Also Known As: 7-Bone Steak, Bone-In; Bone-In Chuck Steak

Identified by the 7-shaped bone it contains. Slow-cook to bring out its full, savory flavor.

Butcher's Note

The 7-bone it contains is made by cutting steaks across the scapula or blade bone.

Industry Ids ?

UPC - 1035, 1042

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Square-Cut Chuck Primal | Primal Cut

This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

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