Certified Piedmontese cattle carry a naturally inactive myostatin gene — a genetic trait that evolved over 25,000 years in Italy's Piedmont region. This produces beef with shorter, more numerous muscle fibers that are naturally tender without relying on heavy marbling. In shear force testing at the University of Nebraska-Lincoln, Piedmontese beef matched the tenderness of USDA Prime, while containing significantly less fat. A 4-ounce Piedmontese ribeye has just 10 grams of fat compared to 30 grams in a USDA Prime ribeye.

Certified Piedmontese cattle are raised on family ranches spanning thousands of acres across central and north-central Nebraska, much of it on the Sandhills — one of the largest unadulterated grasslands in the country. The cattle are never administered antibiotics, hormones, or steroids. Ranchers use low-stress husbandry techniques and humane handling at every step, and are Beef Quality Assurance (BQA) certified. The program is USDA-certified Non-Hormone Treated Cattle (NHTC).

Yes — every single animal is traceable from birth to harvest with zero breaks in the chain. Each calf receives an electronic identification (EID) tag shortly after birth, and every animal is DNA-tested by an independent laboratory to confirm the presence of the inactive myostatin gene unique to Piedmontese cattle. The program is source-verified through Where Food Comes From, Inc., an independent third-party certifier approved by the USDA.

Certified Piedmontese beef is lower in calories, total fat, and saturated fat than conventional premium beef — while delivering more protein per serving. A 4-ounce Piedmontese filet mignon contains 150 calories and 4.5g total fat, compared to 224 calories and 14.5g fat for USDA Prime. In fact, untrimmed Piedmontese top sirloin has fewer calories than roasted chicken breast. Select cuts are certified heart-healthy by the American Heart Association.