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An online meat company describes it as follows `The bolar blade comes from the shoulder and is the ideal cut for a beef pot roast. It has a lot of connective tissue that softens and becomes tender when simmered gently for a long period of time.`(www.Meatdirect.co.nz) .
London broil's not a cut of meat. It's a cooking method.. He went on to tell me, London broil started gaining popularity back in the (19)30's, and was usually a marinated, broiled flank steak. Now, more often than not, a top round roast is the cut of choice.o matter what it's called, in my dimension it's smoked, not broiled, and it's a top round roast, formerly known as London broil. Recipe good for up to 5 pounds of beef.