cutranslator

What is bola?

Quick Answer

"bola" can map to more than one canonical beef cut in this dataset; open each hub below for the exact primal and location.

People also ask about this cut

What is bola?
"bola" may map to more than one canonical cut in this dataset—use the hub links on this page.

Translate it in another country

Where does bola come from on the cow?
Open each linked canonical guide; primals differ when the name is ambiguous.

Translate it in another country

“bola” is a regional beef-cut name that maps to these canonical cuts: Inside Round, Sirloin Tip.

This retail name can point to more than one canonical cut in our dataset—see the canonical guides below.

Global cut guide

Where it comes from

Inside Round: A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised. (round, Inner thigh of the hindquarter). Sirloin Tip: Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name. (round, Front of the rear leg, between sirloin and round).

In menus and butcher shops it is often discussed next to Outside Round, Eye Of Round, and Top Round Steak.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the round primal (Inner thigh of the hindquarter), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 18894 routes — more in the sitemap.

Popular comparisons

Related cuts

Regional translations · Compare mapped cuts

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How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.