Grass-Fed Beef Bolar Blades
5 Bolar Blades, Approx. 44lbs Total
The bolar blade (aka bolar, clod heart) is part of the chuck (shoulder) that offers excellent flavor, but must be slow cooked to become tender. The bolar is a great muscle for cutting pot roasts or stew meat, but can also be ground.
Grass Fed & Pasture Raised
Silver Fern Farms Angus beef is 100% grass-fed & finished, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal there.
Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.
Selected for Excellence
Silver Fern Farms is a coop of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.
Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.
Not only is grass fed beef more humane, it's better for you too. 100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.
Keep frozen grass-fed beef bolar blades frozen until you need them, then thaw before cooking. Store fresh bolar blades in your fridge or freeze for long term storage.
RECIPES & TIPS
Beef bolar blades can be cut into pot roasts or stew meat. They can also be ground for use as ground beef in burgers, meatballs, meatloaf, sauces, chili & more.
When using this cut in a braising or stewing application, season it with salt & pepper, then sear it on all sides in a hot, oiled skillet. Combine it with aromatics & flavorful liquids, then braise on the stove top or in the oven until tender.