The 7-bone 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. The bone is shaped like a "7", which gives the steak its name. The steak differs from the 7-Bone Roast only in thickness. 7-Bone steaks are cut 1/2- to 3/4-inch thick. This cut is also known as "center cut pot roast".
Like most of the chuck, the 7-Bone roast or "steak" is generally considered a rather tough cut of meat and is most suitable for a long cooking in liquid at a low heat such as braising.