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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) .
Actually it. could be any of these cuts of meat; in fact London Broil. is a very generic term that refers to the method of cook-. ing. If you want London Broil, look for a very lean cut. of beef, with the grain going in one direction all the way. through. Ideally, it should be between 1Â½ to 2 inches.