Last weekend, 3lbs of “7 bone roast” was purchased. Apparently it’s named as such since the bone resembles the number 7, not because it contains 7 bones. Mine did not, and I was confused.

What was done:
– Chop up into smaller pieces, put in 3 zip locks
– Sear
– Sous vide for 24 hours at 140F
– Resear

Eaten as:
– Thin sliced, seared & salted
– Seared in chunks, eaten like steak

Thoughts:
– This is awesome. I love the gristly bits of rib eyes, which this has lots of, but is much cheaper.
– Next time: throw a little salt in the bags, or perhaps before the first sear
– Perhaps sous vide at a lower temp? Maybe try 135F

Will try again.