Bolar Blade

Bolar Blade is located in the scapular region and in the branchial region as well; limited in the dorsal/medial area by the chuck; ventrally by the shin and brisket; in the cranial area by the neck and in the cauda area by the rib cage (plate).

The shoulder clod is a large mass of muscles that lies dorsal; posterior of the elbow joint; ventral, and posterior of the ridge of the scapula and is anterior to the rib.

Bolar Blade has a lot of connective tissue that softens and becomes tender when simmered gently for a long period of time. A great cut for pot roast (braising), cutting stew meat, or grinding into 90/10% Lean/Fat ground beef.

Bolar Blade