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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) .
Rib chops are single or double chops cut from the rack. The rack starts at the lamb saddle and goes through the full eye muscle (a premium cut ideal for quick cooking to maximize its tender, juicy qualities).