"Organically sourced meat bred according to regulations which ;require animals be raised in living conditions accommodating their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones
The bolar blade is cut from the shoulder clod portion of the Chuck. It does a lot of work during the steer’s lifetime, and is thus tough & has a lot of connective tissue, but also excellent flavor. It’s a great lower-cost cut for pot roasting (braising), stweing or mincing
The blade roast is from the shoulder blade area. It’s made up of several muscles containing layers of fat and connective tissue. This tasty cut is best roasted whole, allowing the connective tissue to break down and impart a full-bodied flavour while tenderising the meat. The blade roast can be further sliced into steaks or diced for slow cooking.
1 Place beef in a roasting dish. Place garlic, chilli, ginger and shallots in a mortar and pestle and pound to a paste. Stir in kicap manis, lime and fish sauce. Spread all over beef. Cook at 200°C for 15 minutes then reduce to 160C and cook for 45-50 minutes for medium rare. Rest, covered, for 15 to 20 minutes, until ready to serve.
2 Wash rice and place in a medium saucepan with 2 cups water, bring to the boil, cover and simmer for 25 minutes until tender. Stir through toasted coconut.
3 Place beans and asparagus in a bowl and pour over boiling water. Sit for 1 minute and drain. Toss with snow peas, cherry tomatoes and sambal.
4 Rest beef and slice into ½ cm slices. Serve with coconut rice and sambal vegetables, lime wedges and extra sambal, if desired."