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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) .
However I assure you there is not a CUT of beef known as London Broil recognized by the North American Meat Processors Association. ---If you read the fine print on the label you may see that the piece of meat is from the Top Round, Flank, Shoulder, etc. Again London Broil is a method of cooking...Not a cut of beef. Here is just one link out of a plethora of links on the subject! http://bbq.about.com/od/steaks/a/aa10...