Meat
Udder
Cow udder (elder in some older English texts) is mammary tissue occasionally used in historical European cookery—boiled, pressed, and sliced—or in very limited traditional dishes today. It is fatty, mild, and uncommon on modern retail counters. Texture depends on thorough cooking and pressing. It is rarely prized in contemporary restaurants; interest is mostly historical or hyper-local. Where used, long simmering and pressing produce sliceable meat for cold service or further frying. Not a substitute for muscle steaks.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.7 g
- Saturated Fat 4.97 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.87 g
- Polyunsaturated Fat 1.06 g
- Cholesterol 73.3 mg
- Sodium 62.9 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.3 g
- Water 58.2 g
- Energy 189 kcal
- Water 58.2 g
- Protein 22.3 g
- Fat 12.7 g
- Saturated Fat 4.97 g
- Monounsaturated Fat 4.87 g
- Polyunsaturated Fat 1.06 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 38.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.05 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 386 mg
- Major Minerals 385 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.05 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Udder of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
English and Dutch cookbooks recorded boiled and pressed udder among thrifty dairy-region dishes.
Udder largely left everyday European tables as muscle meat became more affordable.