Premium Beef for the Health Conscious

1/20^th the Fat – 1/2 the Cholesterol
200% Tenderness and Flavor!

Beef from Piedmontese cattle is truly special. It is naturally low in fat, and naturally tender. Our cattle are raised with no antibiotics, no hormone implants, no feed stimulants, and no hormone supplemented foods. Our cattle are fed pure oats, corn, alfalfa, soybean meal, and minerals. They graze our pastures unstressed by overcrowding, unhurried by anything. By treating cattle right, we make better beef for the consumer.

Piedmontese beef excels when it is compared by carcass or by individual product. In a study conducted by the University of Georgia in 1995, carcass yield and quality grade data were collected from Angus steers and Piedmontese bulls. Comparing the results, UGA found almost 400% less backfat in the Piedmontese and about 12% increase in yield of beef in the Piedmontese cattle as compared to the Angus cattle!

These differences are even more apparent when one actually compares the fat, protein and cholesterol content in the individual meat products. The total fat (grams) in Piedmontese steaks is between .59 and 1.64 grams; the total fat (grams) in USDA choice beef is 24.0! This means that Piedmontese steaks contain less than 1/20^th as much fat as USDA choice beef and significantly less fat than bison, pork or skinless chicken, with a proportionate increase in protein in place of the fat. Total cholesterol (mg) in Piedmontese steaks is between 35 and 41 mg; approximately one-half of the cholesterol in USDA choice beef, and significantly less than pork or skinless chicken breast.

The total fat (grams) in Piedmontese steaks is between .59 and 1.64 grams; the total fat (grams) in USDA choice beef is 24.0! This means that Piedmontese steaks contain less than 1/20^th as much fat as USDA choice beef and significantly less fat than bison, pork or skinless chicken, with a proportionate increase in protein in place of the fat. Total cholesterol (mg) in Piedmontese steaks is between 35 and 41 mg; approximately one-half of the cholesterol in USDA choice beef, and significantly less than pork or skinless chicken breast.

Tests conducted by the USDA Clay Center in Nebraska show that Piedmontese beef, even only one-half Piedmontese beef, is significantly more tender than beef from any other breed of cattle. 

The supply of fullblood and purebred Piedmontese is extremely limited at this time. Only Beaver Creek Farm, in Georgia, and Jones Mountain View Farm, in Virginia, are supplying fullblood Piedmontese beef. Every other program is using crossbreds. While no disparagement is intended, the crossbred meat contains more fat and connective tissue and is not as tender. The analysis of the meat unequivocally demonstrates these differences. Pied-Lean Premium Beef is processed under USDA inspection.

PIEDMONTESE ARE AN EXCLUSIVE
ITALIAN BREED OF CATTLE

Piedmontese cattle developed through natural selection hundreds of years ago in the Piedmont region of Italy. Enlarged muscular development, known as hypertrophy or double muscling, is characteristic of the breed. Double muscling is a natural genetic trait first identified in the later 1800’s. Double muscling causes increased muscular development (about 15%) and a decrease in fat. As a result, Piedmontese beef has 50% less cholesterol and 90 to 95% less fat than beef from other cattle breeds. The meat is also more tender due to the lower amount of intermuscular fat and connective tissue. In Europe, the meat is always classified as S and E, the highest standards using the S-EUROP classification.

Photos courtesy of Anaborapi, Italy

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Pied-Lean is available for purchase by fine restaurants and grocers.  For information on pricing and availability please visit our Meat Market.