Ordering Information

Eat Wild

Detriot News Article

North American Piedmontese
Association(NAPA)

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.”

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