Veal, shoulder, blade, separable lean only, cooked, braised
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is the lean, blade cut from a young cow's shoulder, slow-braised until it transforms into tender, deeply savory shreds. The long, moist cooking method breaks down the connective tissue, resulting in a melt-in-your-mouth texture with a rich, beefy flavor. Nutritionally, it's a powerhouse of high-quality protein with minimal fat.
Calorie split: 69% protein · 0% carbs · 31% fat
↓ Full nutrition💚 Why it's loved
People love it for its incredible tenderness and rich, savory flavor that develops from slow braising. It's a versatile ingredient that easily shreds for sandwiches, tacos, or pasta, making it a comforting and hearty staple in many cuisines.
⚠️ Watch-outs & how to enjoy it better
The blade cut can be tough if not cooked properly, requiring a long, slow braise to become tender. Those monitoring saturated fat intake should be mindful of portion sizes, and it's a red meat, which some dietary guidelines suggest limiting. To counteract this, pair it with a large portion of fiber-rich vegetables and use the braising liquid sparingly to control fat and sodium.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Very low in carbohydrates and sugars
- Provides essential minerals like zinc and iron
- Lean cut with moderate fat content
- Braising method retains nutrients
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The shoulder blade bone, which gives this cut its name, is a flat, triangular bone that is often left in during braising to add extra flavor and gelatin to the cooking liquid.
Full nutrition (USDA data · scales with serving)
| Water | 59.2 g |
| Energy | 198 kcal |
| Energy | 828 kj |
| Protein | 32.7 g |
| Total lipid (fat) | 6.5 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 40.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 252 mg |
| Potassium, K | 305 mg |
| Sodium, Na | 101 mg |
| Zinc, Zn | 7.4 mg |
| Copper, Cu | 0.17 mg |
| Manganese, Mn | 0.04 mg |
| Selenium, Se | 14.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.36 mg |
| Niacin | 5.7 mg |
| Pantothenic acid | 1.6 mg |
| Vitamin B-6 | 0.25 mg |
| Folate, total | 15.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 15.0 ug |
| Folate, DFE | 15.0 ug |
| Choline, total | 127 mg |
| Betaine | 16.7 mg |
| Vitamin B-12 | 2.0 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) | 0.45 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Vitamin K (phylloquinone) | 6.8 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 | 1.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.12 g |
| SFA 16:0 | 1.1 g |
| SFA 18:0 | 0.62 g |
| Fatty acids, total monounsaturated | 2.3 g |
| MUFA 16:1 | 0.21 g |
| MUFA 18:1 | 2.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.58 g |
| PUFA 18:2 | 0.44 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.11 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 |
| Cholesterol | 158 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.33 g |
| Threonine | 1.4 g |
| Isoleucine | 1.6 g |
| Leucine | 2.6 g |
| Lysine | 2.7 g |
| Methionine | 0.76 g |
| Cystine | 0.37 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 1.0 g |
| Valine | 1.8 g |
| Arginine | 1.9 g |
| Histidine | 1.2 g |
| Alanine | 1.9 g |
| Aspartic acid | 2.8 g |
| Glutamic acid | 5.2 g |
| Glycine | 1.7 g |
| Proline | 1.4 g |
| Serine | 1.2 g |
FAQ
What's the best way to cook this cut to ensure it's tender?
Low and slow is the key. Use a braising method (like a Dutch oven or slow cooker) with liquid for several hours until the meat is easily shredded with a fork.
Is this the same as ground veal?
No. This is a solid muscle cut from the shoulder, while ground veal is meat that has been minced. They have very different textures and uses.
Can I substitute this with another cut of beef?
Yes, beef chuck roast is a very common and suitable substitute for braised veal shoulder, offering a similar texture and flavor profile when cooked properly.
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 1.98 kcal/g · 66% 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: 0.33 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.