The bolar blade is cut from the shoulder clod portion of the Chuck. It does a lot of work during the steer’s lifetime, and is thus tough & has a lot of connective tissue, but also excellent flavor.
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- 2 yr. ago
- Posts
- 2
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- 150
- Joined
- 2 yr. ago
Wow that sounds amazing, gonna keep an eye out for a nice cur of meat and give it a go.
I've recently started a full time course of study so I'm back making packed lunches a few times a week, roast beef sandwiches sound like a winner!