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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) .
Andre AndrÃ©. Baranowski flank, steak also known As london, broil'isn t the most tender cut of, beef but it is one of the most. flavorfularinated Flank Steak. The key to getting a tender flank steak is to let the meat marinate for a good, long timeâin this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemaryâand then carve it across the grain into thin slices before serving.