Certified Piedmontese beef has fewer calories, less fat, and higher protein per ounce than other beef, making it an ideal source of lean protein for a healthy diet.
This rare breed is raised through a ranch-to-fork approach that ensures traceability, environmental sustainability, humane animal handling, and responsible resource management at every step. In fact, the cattle is DNA tested to confirm their unique heritage. Countless well-known chefs from across the country rave about the exceptional quality and flavor profile of Certified Piedmontese beef.
Valid through Tuesday, April 24, 2018. While supplies last.
Flavorful & Tender
Certified Piedmontese beef has fewer calories, less fat, and higher protein per ounce than beef from other breeds, making it an ideal source of lean protein for a healthy diet. In fact, a serving of Certified Piedmontese beef has even fewer calories ounce-for-ounce than salmon, yet it challenges Prime-grade beef products in tenderness.
The combination of leanness and tenderness results in a healthy and flavorful dining experience that always delights.
Origin & History
This breed originated in the Piedmont region of northwest Italy, where it was first discovered among the region’s robust history of fine wines and rich cuisines over 100 years ago.
Prized for its noticeably heavy musculature, the Piedmontese breed’s unique genetic composition means that these cattle naturally develop a significantly greater muscle mass compared to conventional cattle. At the same time, muscle fibers remain tender without the need for excess marbling. The result is consistently superior beef that is both lean and tender.
The farming program uses is a vertically integrated, source-verified, ranch-to-fork operation rooted in a dedication to their land, ranchers, cattle, consumers, and products. Progressive ranching protocols such as Electronic Identification tagging technology, database tracking initiatives and DNA Heritage testing, ensure beef that is consistently true to our supreme care, handling, and quality standards.
Progressive stockmanship values such as low stress handling protocols and the elimination of added growth hormones, antibiotics, and animal by-products, ensure healthier cattle and higher-quality beef for consumers.
Certified Piedmontese is a leaner beef, which means it cooks faster than you may have come to expect from beef. When cooking Certified Piedmontese beef, set your grill, oven, or stovetop temperatures as you would with traditional beef, but keep in mind that the overall cooking time will be notably shorter (by as much as 33%).
Be sure to let cooked steaks and roasts rest before cutting, so that the meat retains its juices. Steaks will require a couple minutes of rest at room temperature before cutting. Click here for more on how to cook your Piedmontese Beef.
Valid April 11–24, 2018 | While supplies last