Piedmontese Beef

In the early 1980s, the first Piedmontese Cattle were introduced to North America from Piedmont, Italy. These cattle were very lean, and yielded a meat that was naturally tender in texture and remarkable in flavor. Breeders of Piedmontese cattle in North America have gone to great lengths to ensure that strict certification guidelines are met in order for them to call their cattle Piedmontese. Today, these cattle are sought after by consumers who desire delicious beef, while watching their fat and cholesterol intake. Be careful, Piedmontese beef cooks faster than normal beef due to the lack of connective tissue in the muscle.