Piedmontese Cattle


With their striking appearance, tender, flavorful meat and amazingly low fat content, Piedmontese cattle are fascinating creatures, quite distinct from other breeds.

Piedmontese cattle have a unique genetic trait which increases muscularity, reduces the fat content while, at the same time, dramatically improves tenderness in the beef. This low fat beef is naturally also lower in calories, higher in protein and contains a higher percentage of “good” Omega 3 fatty acids.

A Little Piedmontese History…
Piedmontese cattle originated in the Piemonte region of Northwest Italy, a secluded pocket of rolling hills and valleys, naturally protected by the Alps. Many thousands of years ago, the Aurochs, the ancient progenitor of European cattle, populated this region. About 25,000 years ago, another type of cattle known as Zebu slowly began to enter the Piedmont valleys from Pakistan. Over the millennia, these two distinctly different breeds of cattle – the Auroch and the Zebu – interbred and through natural selection, evolved into Piedmontese cattle.

Grey Piedmontese Bull

Grey Piedmontese Bull

The Piedmontese breed developed through natural selection, and later, with the rise of herding and farming, through the normal processes of domestication. It wasn’t until the late 1880’s that the Piedmontese characteristic trait of extreme muscle growth was first identified and further enhanced through selective breeding.

It was this trait of ‘double-muscling’ in Piedmontese cattle that first attracted the attention of breeders, who recognized the enormous potential of this development. Over the following years, breeders carefully began the process of genetic selection to eliminate some of the more negative aspects of double-muscling.

The Piedmontese breed carries a unique gene for inactive myostatin, which increases muscularity, and also reduces the fat content while, at the same time, improving tenderness in the beef. This low fat beef is also lower in calories, higher in protein and contains a higher percentage of desirable Omega 3 Fatty Acids. Beef from both full-blooded Piedmontese and Piedmontese-cross cattle consistently has these qualities of leanness and tenderness because it is due to their unique genetic makeup rather than an effect resulting from their feeding or environment.

Amazingly, it is this single natural genetic trait that enables Piedmontese cattle to develop up to 30% more muscle mass than other cattle, with less saturated fat than skinless chicken and unsurpassed tenderness.

Piedmontese beef cooks up a little differently than other types of beef.

Red "Half & Half Bull - Piedmontese/Hereford Cross

Red “Half & Half Bull – Piedmontese/Hereford Cross

First, because the fat content of Piedmontese beef is so low, you may need to use a little cooking oil when pan frying or sauteing – I usually use olive oil, but use whatever you prefer.

Second, Piedmontese Beef cooks much more quickly than other types of beef. In our tests here at Earthy Delights, we found that Chapman Farms Piedmontese Beef cooked in almost half the time that it took to cook regular grocery store beef to the same level of doneness.

Raised in Eagle, Michigan, only a few miles from the Earthy Delights office & warehouse, Chapman Farms Piedmontese Beef is a good choice for those who want to enjoy real beef, yet wish to enjoy a more healthful lifestyle.

Chapman Farms Piedmontese cattle are raised with no antibiotics, no hormone implants, no feed stimulants, and no hormone supplemented foods. These pampered cattle are fed pure oats, corn, alfalfa, and minerals – and of course, lush, green grass. They graze in quiet pastures unstressed by overcrowding, unhurried by anything.

Chapman Farms Piedmontese Beef is also slaughtered locally, and then dry-aged for several weeks before being cut, packaged and frozen.

By treating their cattle right, Jerry & Rhonda Chapman make better beef for the consumer.


Curly Divider


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