 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Piedmontese Beef |
| Pasture Beef = Happy Beef! |
Piedmontese are an ancient breed descended from the African Zebu
(Bos Indicus) and the French Auroch (Bos Taurus) in a valley
between the Alps & Appenine Mountains in the Piemonte' region of
Italy.
The first full blood Peidmontese were exported to Canada in 1980
and in the USA in 1981.
In the 1990's, Johns Hopkins University discovered that the
Piedmontese had inactive myostatin. Myostatin is something we all
possess. The effects of myostatin are to inhibit or reduce the
number of muscle fibers that a 'body' will have. The Piedmontese
breed is homozygous for the mutated myostatin - carrying 2 copies of
the gene marker, or allele, making it inactive.
"Compared with normal cattle, Piedmontese animals have a
proficiency to convert feed into lean muscle and produce a higher
percentage of the most desirable cuts of meat. (Casas et al. 1997)
These animals have less bone, less fat, and 20% more muscle on
average. (Shahin & Berg 1985; Hanset 1986, 1991)"
For more information on Piedmontese visit: www.piedmontese.org
(Bos Indicus) and the French Auroch (Bos Taurus) in a valley
between the Alps & Appenine Mountains in the Piemonte' region of
Italy.
The first full blood Peidmontese were exported to Canada in 1980
and in the USA in 1981.
In the 1990's, Johns Hopkins University discovered that the
Piedmontese had inactive myostatin. Myostatin is something we all
possess. The effects of myostatin are to inhibit or reduce the
number of muscle fibers that a 'body' will have. The Piedmontese
breed is homozygous for the mutated myostatin - carrying 2 copies of
the gene marker, or allele, making it inactive.
"Compared with normal cattle, Piedmontese animals have a
proficiency to convert feed into lean muscle and produce a higher
percentage of the most desirable cuts of meat. (Casas et al. 1997)
These animals have less bone, less fat, and 20% more muscle on
average. (Shahin & Berg 1985; Hanset 1986, 1991)"
For more information on Piedmontese visit: www.piedmontese.org
| Long and Lean! |
Piedmontese Beef: By the Numbers
3.5 ounce serving Total Fat Cholesterol Protein
Piedmontese Beef 3.93-12.82 50-65 21.51-24
Conventional Beef 24.05 74 17.32
Chicken (skinless) 3.08 70 21.39
Pork 37.83 74 13.35
(Measurements in grams, cholesterol in milligrams)
Source: USDA AG Handbook #8 and Warren Analytical Laboratories
Piedmontese beef actually contains less fat than conventional beef and
pork it is also significantly higher in protein and iron than any of them!
While also containing less cholesterol than conventional beef, skinless
chicken or pork this beef is more tender than any other meat and has
outstanding flavor!
3.5 ounce serving Total Fat Cholesterol Protein
Piedmontese Beef 3.93-12.82 50-65 21.51-24
Conventional Beef 24.05 74 17.32
Chicken (skinless) 3.08 70 21.39
Pork 37.83 74 13.35
(Measurements in grams, cholesterol in milligrams)
Source: USDA AG Handbook #8 and Warren Analytical Laboratories
Piedmontese beef actually contains less fat than conventional beef and
pork it is also significantly higher in protein and iron than any of them!
While also containing less cholesterol than conventional beef, skinless
chicken or pork this beef is more tender than any other meat and has
outstanding flavor!
What others are saying about Piedmontese:
“Piedmontese beef is not just lean and tasty. It’s as low in cholesterol as skinless chicken. The animals, which
have an extra layer of muscle and surprisingly delicate bones, also produce more meat per pound than
traditional breeds.” — ‘No Bull! Food lovers dig in.’ By Candice Hughes. Chicago Sun-Times, Nov. 23, 2000.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“'Piedmontese cattle are an Italian breed with 11.5 percent more lean meat than Hereford and Angus.' Cundiff
says, 'Their offspring produce lean, exceptionally tender meat.'" — Dr. Larry Cundiff. USDA Meat Animal Research
Center, Clay Center, Nebraska. PAUS.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“We had 27 beef tasters and the Piedmonte Beef was a clear winner by a large margin.” — ‘Beef Tasting in
Delaware.’ Dr. Neil S. Kaye. International Wine & Food Society–Delaware Valley Chapter
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Because of their unique double-muscled characteristics (more cell mass per muscle and much less fat),
these animals produce meat that is protein-dense, naturally lean, and low in cholesterol, which is good news
for the world’s Jack Sprats.” - ‘Los Angeles Beefs Up.' By Caroline Bates. Gourmet magazine, June 2000.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“With lower cholesterol and less fat than skinless chicken, this wunder-steak is a godsend for the carnivore
who is trying to keep his rump roast swimsuit friendly. 'I call them the Arnold Schwarzeneggers of the bovines,'
quips Gene Baratta, this country’s largest distributor of the lean, mean steak. 'It has more flavor, without a
fatty aftertaste,' Baratta says of how it compares with other steak." — ‘From Italy, The Guilt- Free Steak.’ By John
Brodie. GQ Magazine, July 2000.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“Imagine biting into a 7-ounce filet mignon that has a mere 4 grams of fat instead of the usual 19—or a juicy 5-
ounce burger with 6 fat grams instead of 20. Now you can have your meat and eat it too: Piedmontese beef is
so lean that some cuts (like the New York Strip Steak) are even lower in fat and cholesterol than skinless
chicken." — ‘A Lean Choice for Red-Meat Lovers.' Good Housekeeping magazine, July 1998.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“Double-muscled Piedmontese cattle mean to the Italian cattle industry what broad-breasted turkey and
Cornish cross broilers mean to the U.S. poultry industry. All are meat producers par excellence.” — ‘Beef Cattle
Science.’ Dr. Ensminger. USA, 1987. PAUS.
“Piedmontese beef is not just lean and tasty. It’s as low in cholesterol as skinless chicken. The animals, which
have an extra layer of muscle and surprisingly delicate bones, also produce more meat per pound than
traditional breeds.” — ‘No Bull! Food lovers dig in.’ By Candice Hughes. Chicago Sun-Times, Nov. 23, 2000.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“'Piedmontese cattle are an Italian breed with 11.5 percent more lean meat than Hereford and Angus.' Cundiff
says, 'Their offspring produce lean, exceptionally tender meat.'" — Dr. Larry Cundiff. USDA Meat Animal Research
Center, Clay Center, Nebraska. PAUS.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“We had 27 beef tasters and the Piedmonte Beef was a clear winner by a large margin.” — ‘Beef Tasting in
Delaware.’ Dr. Neil S. Kaye. International Wine & Food Society–Delaware Valley Chapter
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Because of their unique double-muscled characteristics (more cell mass per muscle and much less fat),
these animals produce meat that is protein-dense, naturally lean, and low in cholesterol, which is good news
for the world’s Jack Sprats.” - ‘Los Angeles Beefs Up.' By Caroline Bates. Gourmet magazine, June 2000.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“With lower cholesterol and less fat than skinless chicken, this wunder-steak is a godsend for the carnivore
who is trying to keep his rump roast swimsuit friendly. 'I call them the Arnold Schwarzeneggers of the bovines,'
quips Gene Baratta, this country’s largest distributor of the lean, mean steak. 'It has more flavor, without a
fatty aftertaste,' Baratta says of how it compares with other steak." — ‘From Italy, The Guilt- Free Steak.’ By John
Brodie. GQ Magazine, July 2000.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“Imagine biting into a 7-ounce filet mignon that has a mere 4 grams of fat instead of the usual 19—or a juicy 5-
ounce burger with 6 fat grams instead of 20. Now you can have your meat and eat it too: Piedmontese beef is
so lean that some cuts (like the New York Strip Steak) are even lower in fat and cholesterol than skinless
chicken." — ‘A Lean Choice for Red-Meat Lovers.' Good Housekeeping magazine, July 1998.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
“Double-muscled Piedmontese cattle mean to the Italian cattle industry what broad-breasted turkey and
Cornish cross broilers mean to the U.S. poultry industry. All are meat producers par excellence.” — ‘Beef Cattle
Science.’ Dr. Ensminger. USA, 1987. PAUS.
At Silver Leaf Farms we do grass fed beef. This means more Nutritious.
A major benefit of raising animals on pasture is that their products are
healthier for you. For example, grass-fed beef has less total fat,
saturated fat, cholesterol, and calories. It also has more vitamin E, beta-
carotene, vitamin C, and a number of health-promoting fats, including
omega-3 fatty acids and “conjugated linoleic acid,” or CLA.
Along with the product being more nutritious, the animals have less
stress and sickness because they have freedom to roam in open
pastures.
Our beef is also free of hormones and antibiotics.
For more information on ordering meat please contact us by:
email: mail@silverleaffarms.net or phone: 320-693-2554.
For more information on the benefits of grass-fed animals visit: www.eatwild.com
A major benefit of raising animals on pasture is that their products are
healthier for you. For example, grass-fed beef has less total fat,
saturated fat, cholesterol, and calories. It also has more vitamin E, beta-
carotene, vitamin C, and a number of health-promoting fats, including
omega-3 fatty acids and “conjugated linoleic acid,” or CLA.
Along with the product being more nutritious, the animals have less
stress and sickness because they have freedom to roam in open
pastures.
Our beef is also free of hormones and antibiotics.
For more information on ordering meat please contact us by:
email: mail@silverleaffarms.net or phone: 320-693-2554.
For more information on the benefits of grass-fed animals visit: www.eatwild.com