Meat
Shoulder
Horse shoulder is worked forequarter muscle that softens into pull-apart meat under moist heat—excellent for stews, pulled sandwiches, and grind. Flavour is robust and sweet; it stands up to spice, tomato, and red wine. Young shoulder cubes cook faster than mature draft-animal meat. Brown, braise low until shreddable or dice-tender, and reduce juices. Bone-in shoulder adds body; boneless rolls carve neatly. Leftovers reheat well in their sauce.
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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 11.5 g
- Saturated Fat 5.1 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.06 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 74.2 mg
- Sodium 62.4 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 63.3 g
- Energy 211 kcal
- Water 63.3 g
- Protein 22.7 g
- Fat 11.5 g
- Saturated Fat 5.1 g
- Monounsaturated Fat 5.06 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 5.95 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.3 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 428 mg
- Major Minerals 426 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 74.2 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: 5.95 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Shoulder of Horse: composition reflects this culinary part relative to the whole ingredient.
History
French households braised horse shoulder as everyday working-class meat.
Post-war Italian kitchens relied on horse shoulder when beef was scarce.
Smokehouses and steakhouses used horse shoulder for pulled and stew menus.