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frimsa beef oyster bleed

Oyster blade

The bolar blade, located within the chuck’s shoulder clod, is a hardworking muscle with a deep, meaty taste. Years of use result in a more intricate cut riddled with connective tissue. But do not worry. This equates to affordability! The bolar blade excels in slow cooking methods such as braising or pot roasting, producing soft, delicious food. It’s also ideal for slicing into stew meat or making a substantial 90/10 lean-to-fat ground beef.

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