Visited a new butcher stand today at a Farmer's Market. They has several meat names that escape me. They are:
Chicken Steak - this is beef
Charcoal Steak - beef
Bolar Roast - beef
What are these and how are they cooked - indirect or direct heat?
Chicken Steak is cut from the Beef Chuck Top Blade Roast Roast (similar to the Flat Iron Steak, but it still has the sinew running down the middle of the meat)...make a good steak cooked direct.
Charcoal Steak is from the Beef Chuck right where it is separated from the Beef Rib. The first two or three steaks cut from the Eye of the Chuck are the Charcoal Steaks. These are almost as good as a Rib Eye Steak and cooked the same way.
Bolar Roast is nothing but another name for a Bone-in Chuck Blade Roast. Best to cook it low and slow or a pot roast.