Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean only, with added solution cooked, braised
Whole food · Pork Products
Photo: Wikipedia
This is a cut from the pork shoulder, specifically the blade end, which has been braised to tender perfection. The braising process transforms its tough connective tissue into a succulent, pull-apart texture with a deep, savory flavor. It's a protein powerhouse, delivering over 27 grams per 100-gram serving with zero carbohydrates.
Calorie split: 50% protein · 0% carbs · 50% fat
↓ Full nutrition💚 Why it's loved
People adore it for its incredible tenderness and rich, meaty flavor that develops during slow cooking. It's a versatile workhorse in the kitchen, perfect for everything from hearty sandwiches to complex stews.
⚠️ Watch-outs & how to enjoy it better
The braising process often involves added salt or sodium-rich liquids, which can be a concern for those monitoring intake. To counteract this, rinse the cooked meat briefly before using it in dishes, or opt for low-sodium broth in your braising liquid.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Rich in B vitamins like thiamine and B12 for energy metabolism
- Provides essential minerals like zinc and selenium
- Braising makes its collagen highly digestible
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'Boston butt' name is a historical artifact from colonial New England, where less-prized cuts like shoulders were packed and shipped from the top (butt) of barrels.
Full nutrition (USDA data · scales with serving)
| Water | 59.2 g |
| Energy | 227 kcal |
| Energy | 951 kj |
| Protein | 27.6 g |
| Total lipid (fat) | 12.1 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 26.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 234 mg |
| Potassium, K | 388 mg |
| Sodium, Na | 154 mg |
| Zinc, Zn | 4.8 mg |
| Copper, Cu | 0.21 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 45.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.42 mg |
| Riboflavin | 0.38 mg |
| Niacin | 3.6 mg |
| Pantothenic acid | 1.4 mg |
| Vitamin B-6 | 0.49 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 113 mg |
| Betaine | 3.7 mg |
| Vitamin B-12 | 0.94 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.11 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 42.0 iu |
| Vitamin D (D2 + D3) | 1.0 ug |
| Vitamin D3 (cholecalciferol) | 1.0 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.15 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 2.8 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 1.6 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 5.7 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.31 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 5.3 g |
| MUFA 18:1 c | 5.3 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:2 n-6 c,c | 1.1 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.04 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.09 g |
| Fatty acids, total trans-monoenoic | 0.06 g |
| TFA 18:1 t | 0.06 g |
| TFA 18:2 t,t | 0.04 g |
| Cholesterol | 98.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.29 g |
| Threonine | 1.2 g |
| Isoleucine | 1.4 g |
| Leucine | 2.4 g |
| Lysine | 2.6 g |
| Methionine | 0.76 g |
| Cystine | 0.32 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.1 g |
| Valine | 1.4 g |
| Arginine | 1.8 g |
| Histidine | 1.2 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.4 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.07 g |
FAQ
What's the difference between Boston butt and picnic shoulder?
Both come from the shoulder, but the Boston butt is the upper portion, which is more uniform and marbled, making it ideal for slow roasting and pulling. The picnic shoulder is the lower part, often sold with the skin on and bone in, and is a bit tougher.
Why is it called a 'blade steak'?
It refers to the cut being taken from near the shoulder blade bone. This area has more connective tissue, which is why braising or slow cooking is essential to break it down into tenderness.
Can I cook this cut quickly?
Not effectively. The high connective tissue content requires low, slow, moist heat (like braising, stewing, or slow-roasting) to become tender. Quick, high-heat methods like grilling will result in a very tough, chewy steak.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.27 kcal/g · 49% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.40 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.