Meat

Blade

Blade shoulder includes the scapula—ideal for slow roasting, dicing, and pulling. Flavour runs deep; bone adds sweetness to the pan. Boned-out blade becomes a flat roast for stuffing. Cook low until the blade wiggles free; shred or slice. Excellent for stews and spiced pulls. Avoid rare cooking—this muscle needs collagen conversion. A workhorse cut for batch cooking and freezers.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshPreparedPulledRoastedStewed

Traits

BladeCollagen RichPortionPrep ReadySlow CookVariable Texture

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 177

Amount per 100 g

Total Fat 12.7 g
Saturated Fat 4.96 g
Trans Fat 0.2 g
Monounsaturated Fat 5.26 g
Polyunsaturated Fat 0.97 g
Cholesterol 68.6 mg
Sodium 58.1 mg
Salt 0.14 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 23.2 g
Water 57.9 g

Detailed nutrients

Energy 177 kcal
Water 57.9 g
Protein 23.2 g
Fat 12.7 g
- Saturated Fat 4.96 g
- Monounsaturated Fat 5.26 g
- Polyunsaturated Fat 0.97 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 64.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.4 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 30 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
Minerals 384 mg
- Major Minerals 382 mg
  - Calcium 47 mg
  - Sodium 58.1 mg
  - Potassium 277 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 68.6 mg

Vitamins

vitamin-c: 30 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.4 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·

Minerals

Sodium: 58.13 · Potassium: 277 · Calcium: 47 · Iron: 1.5 ·

Leaf tissue is fibre- and water-forward with low energy density.

History

3000 BCE

Pastoral stews always returned to blade shoulder for communal pots.

1850

Mexican and Middle Eastern spice traditions slow-cooked blade for shredding.

1980

Butchers boned blade roasts for customers wanting pull-apart Sunday lamb.