On Sat, 12 Nov 2016 10:00:56 -0500, Gary > wrote:

> sf wrote:
> >
> > Back when money was tight, I'd buy 7-bone chucks to braise with an eye
> > on how large the eye muscle was. I'd remove the eye and freeze it
> > until I had another one - then we'd have a steak dinner. Good eats!
>
> what? :-o

A butcher clued me into it decades ago. Find a bone-in 7-bone chuck
roast that is 3 muscles, two of them are tough and one is tender.
Look for the 7-bone with the largest eye. It's the same concept as
Porterhouse (which has a portion of the tenderloin) and t-bone (which
has an ever shrinking filet until there is none).


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.