USDA ingredient referenceUpdated August 22, 2026

Braised pork shoulder blade, lean and fat in 20 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Braised pork shoulder blade, lean and fat” appears as a formulation input in 20 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 20 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Braised pork shoulder blade, lean and fat in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 20 complete records.

Every occurrence collected here uses ingredient code 10081 and the source description “Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Burritos and tacos (8), Meat mixed dishes (3), Pork (3). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

19.1%–47.3%

The middle half of linked records spans 28.2 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Burritos and tacos

8 of 20 linked records (40%) sit in this USDA category. The remainder span 6 other categories.

Most populated share band

15% to under 30%

9 records (45%) fall in this band after repeated rows for code 10081 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 10081 in 19 linked records (95%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 10081 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 10081 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 10081 have been combined.

Under 1%0 records
0 of 20
1% to under 5%1 record
1 of 20
5% to under 15%3 records
3 of 20
15% to under 30%9 records
9 of 20
30% to under 60%4 records
4 of 20
60% to 100%3 records
3 of 20

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Burritos and tacos	8	23.7%	19.9%–33.2%	19.9%–47.5%
Meat mixed dishes	3	29.8%	29.8%–34.8%	29.8%–39.7%
Pork	3	69.6%	59.6%–83.8%	49.6%–98%
Soups, broth-based	2	9.9%	9.9%–9.9%	9.9%–9.9%
Soups, cream-based	2	7.4%	6.2%–8.7%	5%–9.9%

What the spread can tell you

In this collection, “Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised” ranges from 5% to 98% of listed source-input weight, with a median of 26.2%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 10081, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	48 kcal	116–253 kcal	221 kcal	412 kcal	20
Proteinper 100 g of the complete food	3.1 g	9.1–15.1 g	10.4 g	35 g	20
Carbohydrateper 100 g of the complete food	0 g	5.7–20 g	10.3 g	28.3 g	20
Total fatper 100 g of the complete food	2.2 g	6.3–13.2 g	9 g	24.7 g	20
Dietary fiberper 100 g of the complete food	0 g	0.7–2.2 g	1.3 g	3.3 g	20
Sodiumper 100 g of the complete food	246 mg	299–452 mg	409 mg	1,810 mg	20

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 20 Feast-indexed food records that list code 10081

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

20 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Barbecue pork, no sauce	Pork	3 input rows	50 g	49.6%	249 kcal	24.8 g	422 mg	FDC 2706400 ↗
Burrito, pork, cheese	Burritos and tacos	4 input rows	30 g	28.6%	268 kcal	12.9 g	451 mg	FDC 2708539 ↗
Burrito, pork, with beans and rice, cheese	Burritos and tacos	7 input rows	20 g	19.9%	226 kcal	10.5 g	463 mg	FDC 2708542 ↗
Burrito, pork, with beans, cheese	Burritos and tacos	6 input rows	20 g	19.9%	220 kcal	10.8 g	483 mg	FDC 2708541 ↗
Burrito, pork, with rice, cheese	Burritos and tacos	6 input rows	20 g	19.9%	232 kcal	10.2 g	442 mg	FDC 2708540 ↗
Enchilada, pork	Other Mexican mixed dishes	8 input rows	25 g	16.6%	192 kcal	9.5 g	456 mg	FDC 2708567 ↗
Guisada, pork	Meat mixed dishes	4 input rows	40 g	39.7%	118 kcal	10.3 g	300 mg	FDC 2706407 ↗
Pork jerky	Cold cuts and cured meats	3 input rows	100 g	90.7%	412 kcal	35 g	1,810 mg	FDC 2705865 ↗
Pork, carnitas	Pork	3 input rows	99 g	98%	271 kcal	24.6 g	440 mg	FDC 2705864 ↗
Pork, steak, lean and fat eaten	Pork	3 input rows	70 g	69.6%	264 kcal	25.2 g	316 mg	FDC 2705874 ↗
Soup, pepperpot	Soups, cream-based	9 input rows	5 g	5%	91 kcal	3.1 g	251 mg	FDC 2707126 ↗
Soup, pork or ham	Soups, broth-based	6 input rows	10 g	9.9%	48 kcal	3.1 g	247 mg	FDC 2707131 ↗
Soup, potato with meat	Soups, cream-based	8 input rows	10 g	9.9%	109 kcal	3.8 g	246 mg	FDC 2709557 ↗
Soup, split pea, with meat	Soups, broth-based	6 input rows	10 g	9.9%	80 kcal	5.6 g	248 mg	FDC 2707458 ↗
Stew, pork	Meat mixed dishes	4 input rows	30 g	29.8%	109 kcal	8.4 g	304 mg	FDC 2706519 ↗
Stew, pork, with pasta	Meat mixed dishes	5 input rows	30 g	29.8%	133 kcal	9.4 g	296 mg	FDC 2706520 ↗
Taco, corn tortilla, pork, cheese	Burritos and tacos	6 input rows	50 g	47.3%	251 kcal	14.8 g	369 mg	FDC 2708517 ↗
Taco, corn tortilla, pork, with beans, cheese	Burritos and tacos	7 input rows	25 g	23.6%	214 kcal	10.3 g	395 mg	FDC 2708518 ↗
Taco, flour tortilla, pork, cheese	Burritos and tacos	5 input rows	50 g	47.5%	260 kcal	16.1 g	438 mg	FDC 2708524 ↗
Taco, flour tortilla, pork, with beans, cheese	Burritos and tacos	6 input rows	25 g	23.7%	222 kcal	11.5 g	463 mg	FDC 2708525 ↗

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 10 exact records behind Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised (USDA input 10081). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Taco, corn tortilla, pork, with beans, cheese is higher in dietary fiber per 100 g

Taco, corn tortilla, pork, with beans, cheese reports 3.2 g versus 0 g for Barbecue pork, no sauce: a 3.2 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Taco, corn tortilla, pork, with beans, cheese is denser; Enchilada, pork is higher in its source amount

Taco, corn tortilla, pork, with beans, cheese reports 214 kcal per 100 g and 225 kcal in USDA source amount (105 g). Enchilada, pork reports a lower 192 kcal per 100 g but a higher 288 kcal in USDA source amount (150 g).

Record identity is part of the estimate

Distinguish “Taco, corn tortilla, pork, with beans, cheese” from “Pork, carnitas”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised (USDA input 10081), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Pork

Pork, carnitas and Pork, steak, lean and fat eaten are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Soup

Soup, pepperpot and Soup, pork or ham are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Beverages, water, tap, drinking

USDA input 14411 appears in 6 of 10 context records; its summed listed input weight spans 5–50 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Vegetable oil, NFS

USDA input 82101000 appears in 5 of 10 context records; its summed listed input weight spans 0.3–4 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Test a nearby record choice Pork, steak, coated vs Pork, steak, lean and fat eaten

Pork, steak, lean and fat eaten is held as one side of the comparison. The explicit record-description contrast is Coating wording: coated or breaded versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Pork, steak, lean and fat eaten vs Pork, steak, lean only eaten

Pork, steak, lean and fat eaten is held as one side of the comparison. The explicit record-description contrast is Edible fat wording: lean and fat eaten versus lean only eaten; it is a selection cue, not evidence of cause.

Follow this evidence path 3 context records in this source topic Pork

Pork, steak, lean and fat eaten and Barbecue pork, no sauce belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 10081; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.