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4. Bolo

Posted in Beef Cuts

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).

Cubes, Tenderised steak, Stir fry  & Lean mince

Uniform lean cuts of Beef with no visible sinew or gristle.
No excess blood. Light to dark red with centre of meat not brown.


Tenderised Steak
Sliced steak into ± 15 - 20 mm slices
Light red to dark red meat with visible white fat


Stir Fry
Beef cut into 5mmx100mm strips
Light red to dark red meat 


Lean Mince
Raw grated meat
Light red to dark red meat with visible pieces of white fat