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The Piedmontese Gene

The Piedmontese breed was discovered over 100 years ago in the Piedmont region of Northwestern Italy, soon thereafter becoming highly regarded for its leanness and natural tenderness. It doesn’t rely on marbling for flavor or texture — these attributes instead come from the breed’s unique genetic makeup, specifically from a gene known as inactive myostatin. This causes the cattle to develop more musculature with fibers that are shorter and without large fat deposits. It’s also why you can have a cut-with-a-fork steak that’s still lean and full of rich, beefy flavor. With fewer calories, less fat and more protein than beef from other breeds, Certified Piedmontese is a heart-healthy and delicious choice favorited by chefs and steak lovers alike.

Raw Piedmontese

Raised in America’s Heartland

Certified Piedmontese cattle are raised in the Midwest on family-owned ranches dedicated to animal welfare and sustainability. Cattle graze freely on open grassland while enjoying a supplementary vegetarian feed, then are carefully finished on a high-quality grain diet, much of which is supplied from their own ranches. Certified Piedmontese is source-verified and traceable from birth to harvest, ensuring true genetic heritage of every animal in the herd — with lineage tracing back to the original Piedmontese cattle imported to the U.S. in the 1970s.

Animal Husbandry & Land Stewardship

Environmental sustainability, humane animal handling, and responsible resource management are paramount to Certified Piedmontese. Ranchers take great care to ensure herds have a low-stress environment, and run a never-ever program, meaning their cattle are never administered antibiotics, hormones or steroids. The same care is put into the land as well. Their pastures, commonly made of mixed grasses including big and little bluestem, orchard, Indian, and brome varieties, remain pure without use of pesticides or herbicides. This combination of good practices ensures healthier cattle and higher-quality beef for you.

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