By removing the 1 or 2 oz of bone, they can charge $.10-$.20 more per pound, AND sell the bones as 'soup bones', 'dog bones' or 'bones for broth' at about $.59-$.89/pound.
7-bone roast; bone-in blade steak; chuck roast/steak is all the same area of the shoulder. It mainly depends on the dirction of the cut, and how many slices have aready been removed.
There are several other possible cuts from the same area, and which ones are available depends on the choices the butcher makes for the initial cuts. Some initial choices rule out other cuts entirely.
I like 7-bone best. Nothing like a good 7-bone that has been cooked long and slow wrapped in foil. Happily I found a nice butcher who is willing to leave the bone in mine.