Meat

Blade End

Blade-end loin sits toward the shoulder—more fat, more flavour, slightly more connective tissue than centre-cut loin. Excellent for roasts and country-style strips. The meat is darker and more pork-forward. Roast or smoke as a joint; the extra fat protects against drying. Slice thick for chops that braise well. Good candidate for herb crusts and mustard rubs. Prefer blade-end when you want juiciness over perfect white-meat neatness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

ChopsCookedFreshGrilledPan FriedPreparedRoasted

Traits

Blade EndPortionPremiumPrep ReadyVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 174

Amount per 100 g

Total Fat 12 g
Saturated Fat 4.72 g
Trans Fat 0.2 g
Monounsaturated Fat 4.73 g
Polyunsaturated Fat 0.98 g
Cholesterol 69.5 mg
Sodium 61 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.6 g
Water 58.8 g

Detailed nutrients

Energy 174 kcal
Water 58.8 g
Protein 22.6 g
Fat 12 g
- Saturated Fat 4.72 g
- Monounsaturated Fat 4.73 g
- Polyunsaturated Fat 0.98 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 68.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.59 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 6.48 mg
- Vitamin B5 — Pantothenic Acid 0.7 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 30 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
Minerals 356 mg
- Major Minerals 355 mg
  - Calcium 57 mg
  - Sodium 61 mg
  - Potassium 237 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 69.5 mg

Vitamins

vitamin-c: 30 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.59 · 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

Sodium: 60.98 · Potassium: 237 · Calcium: 57 · Iron: 1.5 ·

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

History

500

Butchers priced blade-end loin below centre-cut while cooks learned its flavour advantage.

1850

Smokehouses used blade-end for pulled-style loin when shoulder was scarce.

1980

Retail “value loin roasts” often came from the flavourful blade end.