Meat
Blade
Shoulder blade meat is the muscle around the scapula—rich, well worked, perfect for dice, mince, and slow roast. Removing the blade bone yields a more even roast; leaving it in adds flavour for the pot. Cube for chilli and stew, grind for sausage, or roast until shreddable. The fat and collagen forgive long cooking. Avoid only brief high heat on thick blade roasts. Excellent all-purpose pork for batch cooking.
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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 12.4 g
- Saturated Fat 4.86 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.81 g
- Polyunsaturated Fat 1 g
- Cholesterol 70.6 mg
- Sodium 57.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.3 g
- Water 58.5 g
- Energy 177 kcal
- Water 58.5 g
- Protein 22.3 g
- Fat 12.4 g
- Saturated Fat 4.86 g
- Monounsaturated Fat 4.81 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 67 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.59 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 30 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 337 mg
- Major Minerals 335 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.6 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: 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
Leaf tissue is fibre- and water-forward with low energy density.
History
Butchery apprentices learned blade work as the core of shoulder fabrication.
Mexican and Texan stews relied on blade shoulder for long-simmered shredded pork.
Sausage kitchens preferred blade trim for balanced fat and flavour in grind.