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7 BONE ROAST
PRICE $14.00 LB.
Our 7-bone roast is a classic cut from the chuck, prized for rich beefy flavor and a hearty, satisfying mouthfeel. Named for the distinctive cross-section of the shoulder blade (you’ll see seven points of bone in that slice), this roast is well-marbled and perfect for slow, low-and-slow cooking methods that break down connective tissue and develop deep, savory taste.
Cut characteristics
From the chuck (shoulder) primal
Bone-in roast with a mix of muscle and marbling
Tougher than rib or loin cuts but excellent when braised or slow-roasted
Yields robust beef flavor and tender shreddable meat when cooked properly
Cooking suggestions
Braising: Sear all sides in a hot pan, then add aromatics (onion, garlic, carrots), beef stock and a splash of red wine or vinegar. Cover and cook at low heat (275–325°F) or simmer on the stovetop for 3–4 hours until fork-tender.
Slow cooker: Brown the roast first for best flavor. Add liquid and vegetables, and cook on low for 6–8 hours.
Oven pot roast: Roast at 300°F for 3–5 hours, covered, until internal temperature reaches about 195–205°F and meat pulls apart easily.
Slicing: For a more traditional roast presentation, slice against the grain after resting to maximize tenderness.
Flavor pairings
Herbs: Rosemary, thyme, bay leaves
Vegetables: Carrots, potatoes, onions, celery
Liquids: Beef stock, red wine, dark beer, balsamic or apple cider vinegar
Finishes: Pan jus, mustard glaze, or a spoonful of chimichurri for brightness
Serving tips
Let roast rest 15–20 minutes before slicing to keep juices locked in.
Use the braising liquid to make a pan sauce or gravy.
Shredded leftovers are great for sandwiches, tacos, or shepherd’s pie.
Quality note Our 7-bone roasts are selected for good marbling and consistent size for even cooking. Ask for guidance on portion size—plan about 3/4 to 1 pound per person cooked (more if you want generous leftovers).
Circle H8 Cattle Company — friendly, honest beef for real home cooking.
7 BONE ROAST
PRICE $14.00 LB.
Our 7-bone roast is a classic cut from the chuck, prized for rich beefy flavor and a hearty, satisfying mouthfeel. Named for the distinctive cross-section of the shoulder blade (you’ll see seven points of bone in that slice), this roast is well-marbled and perfect for slow, low-and-slow cooking methods that break down connective tissue and develop deep, savory taste.
Cut characteristics
From the chuck (shoulder) primal
Bone-in roast with a mix of muscle and marbling
Tougher than rib or loin cuts but excellent when braised or slow-roasted
Yields robust beef flavor and tender shreddable meat when cooked properly
Cooking suggestions
Braising: Sear all sides in a hot pan, then add aromatics (onion, garlic, carrots), beef stock and a splash of red wine or vinegar. Cover and cook at low heat (275–325°F) or simmer on the stovetop for 3–4 hours until fork-tender.
Slow cooker: Brown the roast first for best flavor. Add liquid and vegetables, and cook on low for 6–8 hours.
Oven pot roast: Roast at 300°F for 3–5 hours, covered, until internal temperature reaches about 195–205°F and meat pulls apart easily.
Slicing: For a more traditional roast presentation, slice against the grain after resting to maximize tenderness.
Flavor pairings
Herbs: Rosemary, thyme, bay leaves
Vegetables: Carrots, potatoes, onions, celery
Liquids: Beef stock, red wine, dark beer, balsamic or apple cider vinegar
Finishes: Pan jus, mustard glaze, or a spoonful of chimichurri for brightness
Serving tips
Let roast rest 15–20 minutes before slicing to keep juices locked in.
Use the braising liquid to make a pan sauce or gravy.
Shredded leftovers are great for sandwiches, tacos, or shepherd’s pie.
Quality note Our 7-bone roasts are selected for good marbling and consistent size for even cooking. Ask for guidance on portion size—plan about 3/4 to 1 pound per person cooked (more if you want generous leftovers).
Circle H8 Cattle Company — friendly, honest beef for real home cooking.
