This article needs additional citations bone in filet verification. Please help improve this article by adding citations to reliable sources. 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 the numeral “7”, which gives these cuts their name.
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. This meat-related article is a stub. You can help Wikipedia by expanding it. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse.
The United States Department of Agriculture’s Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1. T-bone must be at least 0. T-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Porterhouse steaks are even more highly valued owing to their larger tenderloin.