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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) .
It only takes about 4 to 5 minutes of broiling on each side. Once you pull the meat form the oven let it sit aside for at least 5 minutes before you cut it. When you cut a London Broil, make sure to cut across the grain for a great looking and tasting meat.