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Meat Lesson – Chuck and Bolo



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This month we will be discussing three different cuts. Theoretically these cuts still fall under the Chuck Primal section,  closer to the animal’s shoulder blade. The cuts I will be talking about are marked 4, 5 and 6 on the beef chart.

Cut number 5 – Side Bolo/Boneless Blade Steak/’Sharon’s Pearl’

This is a small cut (about 12 – 15 inches long) but a very tender cut of meat. Slicing it horizontally on either side of the white sheet of sinew that runs through the middle, gives you two large steaks . This is quite a thick piece of meat (about 2 – 3 inches thick) however, the cows may be bigger in America so your steak may be slightly thicker!

This is a very tender cut of meat, in fact, it’s the only cut I will use for my Summertime Steak Salad and it’s never let me down, ever! In the pictures above you will see the raw cut, whole (on the left) before it has been separated horizontally, together with a picture (on the right) where the raw cut has been cut vertically. Cut this way (vertically) they are known as ‘Oyster steaks’, cut horizontally they are known as blade steaks or ‘Sharon’s Pearl’ TM!

Use this cut to make this Beefeater Pub Lunch.

Click to read about Number 4, the Shoulder Roast and Number 6, the Round Bolo.



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About The Kosher Butcher's Wife


Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!




2 Responses to Meat Lesson – Chuck and Bolo

  1. avatar says: mrsbrite

    I am very interested in learning abot cuts of meat and the best way to cook them. However I have found that different cuts of meat are called by different names all over the country. This has got me in trouble a few times. Like “short ribs were repalced by texas ribs. In the fish department a” side of salmon ” was cut into steaks and not fillet.

    I am no spring chicken, and I have never heard this term “bolo” or “blade steak” I have lived in Minneapolis for the last 20 years which might explain things , in part. I have left town for the east coast now and then to return home. Are there other names for this cut of meat?

  2. Hi Mrsbrite, Never mind that different cuts of meat are called by different names all over the country, try the butcher down the road!! Hence the reason for including the pics of the raw cuts with this article. I have a friend in London who has printed out the first couple of pages with all the raw cuts from my first book “COOKING with the Kosher Butcher’s Wife” (Amazon.com) which she takes with her into her local butcher so that he knows exactly which cut I’m talking about. However, you could print out a colour copy of the cut you want from this site and do the same. I do appreciate that some supermarkets have the meat precut so this cut could also be known as London Broil. As an alternative cut for the Summertime Steak Salad you could use London Broil or a whole Rib Eye Roast (about 2 – 2 1/2 lbs) cut in half lengthwise. Enjoy the east coast.

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