All Natural
Piedmontese Beef

About the Piedmontese Breed

Ordering Information




Health Information

History of the Breed

Endorsements











Health Information

Per 3.5 oz serving Calories Calories from fat Total Fat (g) Saturated Fat (g) Cholesterol (mg) Protein (g)
*Piedmontese 104 16.5 1.9 0.6 31.5 21.6
Chicken 119 27.72 3.08 0.79 70 21.39
Beef 287 212.04 23.56 10.1 70 17.54
Pork 275 202.5 22.55 8.17 72 16.74
Turkey 110 14.22 1.58 0.53 73 22.32
Salmon 116 31.05 3.45 0.56 52 19.94
Swordfish 121 36.09 4.01 1.09 39 19.8


Certified Piedmontese beef is endorsed by the American Heart Association as a heart healthy food! A thick steak that is also good for you.

Because of the low fat content this beef cooks in half the time of regular beef.


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The History Of Piedmontese Beef
Piedmontese originated in the Alpine region of NORTHERN ITALY, called Piedmont a secluded pocket naturally protected by the Alps. AUROCHS, (bos Taurus) an ancient European cattle populated this region. Approximately 25,000 years ago.

Zebu cattle (bos Indicus) began a massive Westerly migration from Pakistan. The leaders of this migration entered the Piedmont Valley and were forced to stop because of the surrounding Alps.

 

Italy

 

 

 THE TWO DISTINCT BREEDS FUSED OVER THE LAST 25,000 YEARS TO BECOME THE PIEDMONTESE OF TODAY.

In 1886 the Italian farmers noticed the development of the trait known as MUSCLE HYPERPLASIA, and had the foresight to see that this trait was a most desirable one for the production of beef. The first herd book was opened in 1887 and since then selection has been oriented towards the elimination of the detrimental aspects usually associated with muscle hyperplasia. The Piedmontese seed stock now available in Australia is a combination of the best bloodlines available from CANADA, NORTH AMERICA AND ITALY.

Australia has had Piedmontese for more than ten years and has some of the best bloodlines in the world. The emphasis is very strongly on full bloods for stud and commercial cattle production, as opposed to purebred programs. The Association wishes to foster the retention of the best traits and characteristics of the breed and believes a full blood policy is the only way to achieve this.

 

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Endorsements

From International Wine & Food Society - Delaware Valley Chapter
Neil S. Kaye, MD - President

Beef Tasting in Delaware

    Emmet. Congratulations! You were certain of your product and you were very right! We had 27 beef tasters and the Piedmonte Beef was a clear winner by a large margin. Second place was Belgian Blue, third was Hawaiian (Angus) which was close with American Bison and Argentinean Pampas was 5th (although people liked it much better when cooked to medium as opposed to medium rare which was the standard for comparison). We described your strip steak as having flavor of a rib eye with the texture of a filet. Hope you don't mind. I am sure some of our members will be ordering and one of the best restaurants in the State (just voted #1 in Delaware Today), Harry's Savoy, head chef Dave Banks, was very impressed with the product. He can be reached at 302-475-3000 if you want to follow up.


From "Gourmet Magazine" - June 2000

by Caroline Bates

Los Angeles Beefs Up

. I couldn’t conceal my astonishment when a friend, who is as thin as an asparagus stalk, celebrated ther 25th wedding anniversary at Morton’s. “I was hungry for a steak,”she said with a slight catch in her voice, as though she had deprived herself too long of so decadent a pleasure. She isn’t alone. Steak fever hit town a couple of years ago and hasn’t let up. Even die-hard dieters who have eaten lean and green for years and talking about stealing off for the classic dinner of a Martini, a Caeser salad, and a charred T-bone running with red juices. Chefs you’d never expect have been listening closely, plotting steak houses to snare the sinners. When two are from chefs as different as Celestino Drago and Joachim Splichal, you can bet that all-American steak house has taken a surprising turn.

It is common steak wisdom that rich marbling and dry-aging make for flavorful, juicy, and tender meat. But that perception may change with the arrival of what Celestino Drago calls “the incredible Italian cow”. He was so excited by the lean beef of this breed the vacca piemontese of northwestern Italy – that he converted L’Arancino, his Sicilian restaurant in the West Hollywood design district, into a Northern Italian steak house and hung a pinup of the cow near the kitchen for all to admire. (Fans of this Sicilian chef’s native dishes will find them at Drago, his flagship restaurant.)

The Piedmontese cow is handsome indeed, an imposing short-horned breed the color of caffe latte, and even an amateur of bovine beauty can see the well-developed musculature of its flanks. I learned from an Italian veterinarian that it is a somewhat aggressive animal, uncommon even in its native Piedmont, and admired for the quality and tenderness of its meat. “Superficially it might resemble a Marchigiana or a Chianina {the Tuscan breed of bistecca alla fiorentina fame}, but comparing it to either would be blasphemy to someone in the business.” Because of their unique double- muscled characteristics (more cell mass per muscle and much less fat), these animals produce meat that is protein-dense, naturally lean, and low in cholesterol, which is good news for the world’s Jack Sprats. Now USDA-Certified, Midwestern-bred Piedmotese cattle are raised on a healthy diet of quality grains and forage without steroids and antibiotics. Little wonder Drago has become a enthusiastic champion of the breed.”

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To order your beef call
John Denholm at
(906)644-7198
or
Rondeau's Ruff Acres at
(906)644-2777