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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) .
Food enthusiasts will be quick to tell you that London broil is not a cut of beef, but a cooking method. Tough pieces of meatâcommonly, flank or top round steakâare left to marinate overnight, are then broiled under high heat and served by thinly slicing the meat âacross the grain.â.