Seven steaks

Seven steaks are still around, it’s been my experience they’re sold at stores based on demographics and geography. Grocery stores such as Rouses , Cosco, and Whole Foods prefer to sell higher priced meat. Slaughter houses and small stores with a true butcher shop sell seven steaks all day long. When in the area, I buy Boudin and Cracklin‘s from a butcher shop on the north side of town. Seven steaks are always available in the glass display case along with ox tail and similar cut meets.

Grocery store in lower vacherie usually has 7steak. Bone in. But that is not a cheap meat anymore.

My parents butcher a calf every six months. My mom always gets 7 steaks. Good for soups. I also have prepared in slow cooker or Korean bulgogi.

my favorite cut to smother and yeah, they are tough to find.

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Where’d they go?

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You can attribute a percentage of their disappearance to the increased popularity of flat iron steaks. The flat iron originates from the top of the the shoulder blade. The "7" bone is just a cross-section of the shoulder blade bone. The flat iron is the second most tender steak on the cow. Once your remove it from the chuck, you lose the marketablility of the 7 steak. I circled it below in red for a visual aid.

Scallan’s on Airline.

Can someone tell me what part of the cow 7 steaks come from?

The 7-bone steak, also known as the center-cut pot roast, comes from the chuck section of a cow, near the shoulder neck area. The cut includes a cross section of the shoulder blade, and the bone is shaped like the number "7". The chuck also yields other economical cuts of beef, such as the flat iron steak.

One is plenty