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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) .
Although the sticker on the meat says London Broil, it is top round. Of course the key is to marinate it and slice it thin against the grain, otherwise you end up with shoe leather. I notice that my supermarket now sells Turkey London Broil, which looks like half a turkey breast to me.