Meat
Shoulder Chop
Goat shoulder chop is a bone-in slice through the blade and related muscles—more connective tissue than loin chops, more flavour, and better with moderate heat or a short braise than a flash grill alone. Ideal for spiced stews cut thick or for marinated grills finished gently. Brown well, then finish in liquid or under a lid until tender. Or marinate overnight and grill carefully, accepting a bit more chew. Excellent value for family meals.
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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 11.4 g
- Saturated Fat 4.97 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.96 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 66.2 mg
- Sodium 59.3 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.6 g
- Water 56.6 g
- Energy 202 kcal
- Water 56.6 g
- Protein 23.6 g
- Fat 11.4 g
- Saturated Fat 4.97 g
- Monounsaturated Fat 4.96 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.55 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.2 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 315 mg
- Major Minerals 313 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 66.2 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: 4.55 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.2 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Indian kitchens used shoulder chops in masala braises and tawa grills.
Jamaican cooks stewed shoulder chops in curry and allspice gravies.
Value-focused butchers promoted goat shoulder chops for home braising.