bolar
/ˈbəʊlə/noun Australian /NZ
A cut of beef adjacent to the blade: roasting is better for less tender cuts such as topside or bolar...
- Use one 2-kg beef bolar or rolled chuck roast.
- From one piece of bolar, you can cut it into slices to slow roast in the oven, cut it into smaller pieces to casserole, or mince it and make burgers.
- Suitable cuts are bolar, chuck, rolled rib, rib-eye, prime rib, fillet, rump, sirloin, thick flank, topside, spare ribs, and wing rib.
Origin
1930s: origin unknown, but perhaps, because of its cylindrical shape, influenced by bole1.