Shoulder Chop

Meat

Shoulder Chop

Shoulder chops include blade bone and harder-working muscle—more flavour, more chew, lower price. They reward medium heat, marination, or brief braising better than naked blast-furnace grilling. Marinate with lemon, garlic, and oregano; cook covered partway if thick; finish to tender. Excellent for saucy skillet dinners. Expect a rustic look. When cooked patiently, shoulder chops outflavour prim loin for many eaters.

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Unit

Characteristics

Preparations

BraisedCookedFreshGrilledPreparedRoasted

Traits

Butcher CutPortionPrep ReadyShoulder ChopVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 206

Amount per 100 g

  • Total Fat 11.2 g
  • Saturated Fat 4.87 g
  • Trans Fat 0.2 g
  • Monounsaturated Fat 5.07 g
  • Polyunsaturated Fat 1.05 g
  • Cholesterol 65.8 mg
  • Sodium 60.2 mg
  • Salt 0.16 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 24 g
  • Water 59.7 g
Detailed nutrients

Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.

History

Greek tavernas grilled marinated shoulder chops as everyday meze-table meat.

Budget family packs featured shoulder chops when racks were for guests.

Slow-cooker recipes adapted shoulder chops for weekday convenience.

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