What is a bolo roast.
I'm trying to make bultong (South African meat jerky) for a friend from there and he said I need bolo. What cut of meat would this be in America?
Best Answer
The information provided by both Paparazzi's answer and logophobe's comment is correct. The bolo is from the forequarter of the cow, specifically from the shoulder area.
I don't know of one single whole cut in the US that would encompass the whole bolo roast. However, we have three cuts that make up the three primary parts of the bolo roast.
- Round bolo = mock tender roast
- Shoulder bolo = shoulder roast
- Side bolo = boneless blade roast
This picture shows it quite well. (Cropped to remove ads.)
And this picture shows the three pieces together as a whole bolo roast:
Pictures about "What is a bolo roast."
Quick Answer about "What is a bolo roast."
Number 6 on the Beef Guide is the Round Bolo otherwise called the Mock Tender. It's a small, very lean cut that can also be used for minute steaks and stroganoff, or cubed for stews, steak pies and curries. It really is a very versatile cut.What kind of meat is bolo?
The information provided by both Paparazzi's answer and logophobe's comment is correct. The bolo is from the forequarter of the cow, specifically from the shoulder area. I don't know of one single whole cut in the US that would encompass the whole bolo roast.What cut is bolo?
Ranch Steak is taken from the shoulder clod, or bolo as it is more commonly known. Slight marbling ensures a buttery flavor in the meat which is best suited to roasting but can also be used for stewing/ casarolling and as a steak too.What is bola meat?
Bistec de bola \u2013 a type of round tip steak. This one is cut from a trimmed round tip roast. Before cut into steaks, this part of the cow looks like a very large ball \u2013 although it's not perfectly round! (See bistec de sapito.) Always cut very thin and may be mechanically or manually tenderized.Is Bolar beef the same as chuck?
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. It's a great lower-cost cut for pot roasting (braising), cutting stew meat, or grinding into 90/10% Lean/Fat ground beef.Roast Beef in a 2 Michelin star Italian restaurant with Alessandro Negrini e Fabio Pisani
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Answer 2
The bolo (triceps muscle) is the muscle, which lies posterior to the shoulder joint and ventral to the spine of the scapula. The thick end of the bolo commencing at the meat inspection cut includes all muscles overlying the first natural muscle division and the thinner end includes all the muscles overlying the rear portion of the blade bone (scapula).
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