Shoulder

Meat

Shoulder

Shoulder of Wildebeest is hard-working muscle for slow roast, braise, and mince. Deep flavour on game; cube for stew. Cook wildebeest shoulder to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Grilling, biltong, and stews show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.

Track this ingredient

Unit

Characteristics

Preparations

BraisedPulledRoastedSlow RoastedStewed

Traits

Collagen RichFlavourfulSlow CookValue

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 194

Amount per 100 g

  • Total Fat 11.9 g
  • Saturated Fat 5.24 g
  • Trans Fat 0.2 g
  • Monounsaturated Fat 5.2 g
  • Polyunsaturated Fat 0.96 g
  • Cholesterol 67.7 mg
  • Sodium 57.8 mg
  • Salt 0.14 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 20.8 g
  • Water 59.6 g
Detailed nutrients

Shoulder of Wildebeest: composition reflects this culinary part relative to the whole ingredient.

History

Butchers charted shoulder of wildebeest as cookery specialised by muscle and joint.

Retail packing standardised shoulder portions of wildebeest for home kitchens.

Ready-to-cook shoulder packs of wildebeest expanded for convenience cooking.

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