Arm, Blade, and 7-Bone Steaks & Roasts Are Out of Fashion. Are T-Bone & Porterhouse Next?


 
Thanks for posting this Chris; it was some pretty informative reading.

I bought a lot of 7-bone chuck steaks in the late '80s and early '90s, mostly because they were the most affordable steaks for me back then. But after giving it some thought, it seems like it's been a long time since I last saw one in a supermarket meat case.
 
Come to think of it I have not seen those cuts around in years. But, I wonder how they fashion the meat that would have been around those cuts
 
I still see 7-bone roast from time to time as well as arm roasts, etc, but it seems like even in the last few years I see less. The first time I ever did a pepper stout beef I used a 7-bone. I think they've learned more about certain shoulder cuts making good steaks, etc. I like a t-bone or porterhouse, but a NY strip is just as good and I'm not as into to filet.
 
Dustin Dorsey said:
I still see 7-bone roast from time to time as well as arm roasts, etc, but it seems like even in the last few years I see less. The first time I ever did a pepper stout beef I used a 7-bone. I think they've learned more about certain shoulder cuts making good steaks, etc. I like a t-bone or porterhouse, but a NY strip is just as good and I'm not as into to filet.
Click to expand...

Yea, I used to get 7-bones Black angus all the time at Dominick's foods till they shut down.
Last big one I did sorta like a PSB.:)
Tim
 
I miss good old round steak! When my band mates and I would do a big kebab fest for the band and friends we would get a couple of them, cube them, marinade, and make a big party of making them with a bar set up to let everyone make their own and we would sit by a fire (open campfire pit style) and play music drink beer, whiskey, moonshine, and have a wonderful time. We would do that several times over the months warm enough to it and sometimes in the dead of winter minus the music playing.
 
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