Bolar Blade @ $15.90/kg  

The whole bolar blade cut comes from the shoulder clod of the cow. It’s a relatively large, rectangular cut with a distinct grain and a moderate amount of marbling. The fat content is relatively low, but it has enough connective tissue to keep it moist and flavorful when cooked properly.

The bolar blade is a versatile cut known for its rich, beefy flavour. It has a slightly coarse texture due to the muscle fibres, but when cooked slowly, it becomes incredibly tender and succulent. The natural marbling contributes to its juicy and flavorful profile.

Cooking Methods: The bolar blade is best suited for slow-cooking methods such as braising, roasting, or slow-cooking. These methods break down the connective tissues, making the meat tender and enhancing its flavour. It can also be used for pot roasting or stews, where the long cooking time allows the flavours to develop fully.

Serving Suggestions: Once cooked, the bolar blade can be sliced thinly. It pairs well with hearty vegetables and rich sauces. It's also excellent when shredded and used in sandwiches or tacos.

Marinating Tips: While the bolar blade doesn't necessarily require marinating, doing so can infuse it with additional flavours and help tenderise it further. This cut works wonderfully with a marinade with ingredients like garlic, rosemary, red wine, or soy sauce.

Our meats are prepacked for wholesale, and each box varies slightly in weight (est. ± 10%).

Initially, you will be charged the maximum box weight and refunded the difference once your order is fulfilled.

The image shown is an example of the cut of meat; the delivered product may vary due to marbling quality.