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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) .
The fat in London broil depends on the cut of meat. Related Articles. London broil refers to a cooking method in which beef is marinated and then broiled or grilled. Itâs also used as a generic term for several different cuts of meat, including flank steak, top round and top blade. While you can use all three cuts of beef to make the dish, the Cookâs Thesaurus website equates a top round steak with London broil.