Meat

Blade

Blade of Venison is the broad tender frond tissue. Cut strips for soups and salads. As a blade section of shoulder, portion for even cooking and clear labelling. Cook venison blade to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, grilling, stewing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.

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 173

Amount per 100 g

Total Fat 12.5 g
Saturated Fat 4.9 g
Trans Fat 0.2 g
Monounsaturated Fat 4.7 g
Polyunsaturated Fat 0.98 g
Cholesterol 69.1 mg
Sodium 60.2 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.8 g
Water 62.7 g

Detailed nutrients

Energy 173 kcal
Water 62.7 g
Protein 22.8 g
Fat 12.5 g
- Saturated Fat 4.9 g
- Monounsaturated Fat 4.7 g
- Polyunsaturated Fat 0.98 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 63.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.81 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 30 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.8 µg
Minerals 366 mg
- Major Minerals 364 mg
  - Calcium 37 mg
  - Sodium 60.2 mg
  - Potassium 267 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 69.1 mg

Vitamins

vitamin-c: 30 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.81 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.8 ·

Minerals

Sodium: 60.16 · Potassium: 267 · Calcium: 37 · Iron: 1.5 ·

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

History

1800

Butchers charted blade of venison as cookery specialised by muscle and joint.

1950

Retail packing standardised blade portions of venison for home kitchens.

2000

Ready-to-cook blade packs of venison expanded for convenience cooking.