This cut requires slow cooking at lower temperatures in order to become meltingly tender. It’s also joint to use for making salt beef. 4. Topside comes from upper rump and is a very lean cut ...

Normally when I'm making pulled beef, it'd favor cuts like brisket, chuck, cheeks, oyster blade and beef rib. Bolar blade roasts are about as lean as it'd go for pulled beef, anything leaner like ...