Meat
Shoulder
Buffalo shoulder is the large forequarter block—blade and related muscles—that softens into pull-apart meat under moist heat. It is a workhorse cut for chilli, pulled sandwiches, curry, and slow roasts, with robust flavour that thrives under spice and smoke. Fat content varies; dairy animals may need exterior trim before cooking. Season boldly, brown if desired, and cook low until shreddable or sliceable depending on the dish. Dice for stews or grind for burgers. Bone-in shoulder adds body to the pot; boneless rolls carve more neatly for sandwich service.
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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 12.2 g
- Saturated Fat 4.79 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.2 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 67.7 mg
- Sodium 60.6 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 58.6 g
- Energy 202 kcal
- Water 58.6 g
- Protein 22.4 g
- Fat 12.2 g
- Saturated Fat 4.79 g
- Monounsaturated Fat 5.2 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 6.48 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 414 mg
- Major Minerals 413 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 67.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 6.48 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.1 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Shoulder of Buffalo: composition reflects this culinary part relative to the whole ingredient.
History
Shoulder of buffalo was the default large joint for wedding and village feasts.
Italian trattorie braised buffalo shoulder for family-style Sunday tables.
Smokehouses and taco shops used buffalo shoulder for pulled-meat menus.