Ryan Cone’s cattle herd runs under a giant Sandhills sky. The 39-year-old rancher raises grass-fed Piedmontese, a unique Italian breed now being popularized in the United States by Lincoln company Certified Piedmontese.
“I have a lot of neighbors who frown on those white Piedmontese bulls running around out there,” he said. “But being progressive and different is what has allowed me to grow and be able to buy land. I’m hitting a different market, the people who are willing to think outside the box.”
Photo courtesy of Ryan Cone
A steak artfully plated at Casa Bovina, the high-end Lincoln restaurant located at the headquarters of Certified Piedmontese in the northeast part of the city. Piedmontese beef tends to have less fat content than other beef, though its fans say it retains tenderness.
Photo courtesy of Joshua Foo
A Casa Bovina employee prepares a plate for a recent dinner. The restaurant has grown increasingly packed with Lincoln diners, Omahans and visitors from all over Nebraska.
Photo courtesy of Joshua Foo
A diner takes a photo of his dessert during a recent dinner at Casa Bovina. The northeast Lincoln high-end restaurant has grown increasingly packed this year, with reservations, especially on weekends, in short supply.
Photo courtesy of Joshua Foo
A Casa Bovina employee cooks for a recent dinner. Several Casa Bovina employees have come to the restaurant after working at famed American culinary destinations like the French Laundry and Bouchon.
Photo courtesy of Joshua Foo
A Piedmontese steak is the star of this plate at a recent Casa Bovina dinner. Piedmontese beef is often lower in calories but higher in protein than salmon.
Photo courtesy of Joshua Foo
Casa Bovina chef Tony Incontro shakes hands with Peter Toth, the Hungarian official credited with saving the Mangalitsa breed of pig from extinction, before a recent dinner at the restaurant.
Photo courtesy of Joshua Foo
Rancher Ryan Cone’s Piedmontese cattle herd braves the frigid Sandhills winter. Cone raises the unique Italian breed for a Lincoln company that serves it as Lincoln restaurant Casa Bovina and ships it to restaurants and customers across the United States.
Photo courtesy of Ryan Cone
Chef Zach Midgett, who came to Lincoln after working at Napa Valley’s famed French Laundry to run the kitchen at Casa Bovina. Midgett is one of several alums of famed U.S. restaurants who now work at the Lincoln restaurant. “Nothing here is done in a half-measure,” he said.
Photo courtesy of Joshua Foo
A look at the Casa Bovina dining room and kitchen. It’s part of a sprawling Certified Piedmontese headquarters in northeast Lincoln that also includes company offices, a food market, a packing operation, an e-commerce fulfillment center, a warehouse and an on-site smokehouse.
Photo courtesy of Joshua Foo
Chef Tony Incontro runs Certified Piedmontese’s new pork program which, like its cattle, is focused on a rare breed. Incontro is using the Mangalitsa, a curly-haired pig indigenous to Hungary that nearly went extinct during the 1990s. Now, it’s now being raised on small farms in Nebraska, including Incontro’s own farm in Fort Calhoun. Incontro’s division, Incontro Cured, will soon offer cured meat including prosciutto, charcuterie and sausage.
Photo courtesy of Joshua Foo
Prosciutto and cured jamon ready to be served to Casa Bovina diners at a recent dinner focused on the Mangalitsa. Various pork products will soon be served in the restaurant on a daily basis.
A chef plates a steak during dinner service at Casa Bovina. The Lincoln restaurant, one of the few high-end restaurants to open in Nebraska in recent years, has become quickly popular with Lincoln residents, Omahans and visitors – including the ranchers who raise the Piedmontese cattle that become the core of the restaurant’s menu.
A cow/calf pair on Ryan Cone’s Flying U Ranch near Arthur, Nebraska. Cone raises a herd of 1,700 grass-fed, pure-bred and crossbred Piedmontese cattle for Lincoln-based company Certified Piedmontese. The company has herds of the distinct Italian cattle breed in Nebraska and several nearby states.
A Casa Bovina employee prepares food for a recent dinner. Several Casa Bovina employees have come to the restaurant after working at famed American culinary destinations like the French Laundry and Bouchon.
Piedmontese cattle on the Sandhills Flying U Ranch of Ryan Cone. The 39-year-old rancher raises grass-fed Piedmontese beef, a unique Italian breed now being popularized in the United States by Lincoln company Certified Piedmontese. The resulting steak ends up starring on the plates of Lincoln restaurant Casa Bovina and, increasingly, in homes and restaurants across the country.
Nebraska rancher Ryan Cone with his cattle. Cone owns a small ranch near Arthur, Nebraska, where he raises grass-fed Piedmontese cattle for the Lincoln company Certified Piedmontese.
A charcuterie board prepared by chef Tony Incontro and staff for a recent Casa Bovina dinner focused on the Mangalitsa, a curly-haired pig native to Hungary.
Chef Zach Midgett works in the Casa Bovina kitchen. Midgett came to Lincoln from Napa Valley’s famed French Laundry. He’s one of several alums of famed U.S. restaurants who now work at the Lincoln restaurant. His ultimate goal: A James Beard award while at the restaurant.
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Ryan Cone’s cattle herd runs under a giant Sandhills sky. The 39-year-old rancher raises grass-fed Piedmontese, a unique Italian breed now being popularized in the United States by Lincoln company Certified Piedmontese.
“I have a lot of neighbors who frown on those white Piedmontese bulls running around out there,” he said. “But being progressive and different is what has allowed me to grow and be able to buy land. I’m hitting a different market, the people who are willing to think outside the box.”
Piedmontese cattle on the Sandhills Flying U Ranch of Ryan Cone. The 39-year-old rancher raises grass-fed Piedmontese beef, a unique Italian breed now being popularized in the United States by Lincoln company Certified Piedmontese. The resulting steak ends up starring on the plates of Lincoln restaurant Casa Bovina and, increasingly, in homes and restaurants across the country.
A steak artfully plated at Casa Bovina, the high-end Lincoln restaurant located at the headquarters of Certified Piedmontese in the northeast part of the city. Piedmontese beef tends to have less fat content than other beef, though its fans say it retains tenderness.
A chef plates a steak during dinner service at Casa Bovina. The Lincoln restaurant, one of the few high-end restaurants to open in Nebraska in recent years, has become quickly popular with Lincoln residents, Omahans and visitors – including the ranchers who raise the Piedmontese cattle that become the core of the restaurant’s menu.
A cow/calf pair on Ryan Cone’s Flying U Ranch near Arthur, Nebraska. Cone raises a herd of 1,700 grass-fed, pure-bred and crossbred Piedmontese cattle for Lincoln-based company Certified Piedmontese. The company has herds of the distinct Italian cattle breed in Nebraska and several nearby states.
A charcuterie board prepared by chef Tony Incontro and staff for a recent Casa Bovina dinner focused on the Mangalitsa, a curly-haired pig native to Hungary.
A Casa Bovina employee prepares food for a recent dinner. Several Casa Bovina employees have come to the restaurant after working at famed American culinary destinations like the French Laundry and Bouchon.
A Casa Bovina employee prepares a plate for a recent dinner. The restaurant has grown increasingly packed with Lincoln diners, Omahans and visitors from all over Nebraska.
A diner takes a photo of his dessert during a recent dinner at Casa Bovina. The northeast Lincoln high-end restaurant has grown increasingly packed this year, with reservations, especially on weekends, in short supply.
A Casa Bovina employee cooks for a recent dinner. Several Casa Bovina employees have come to the restaurant after working at famed American culinary destinations like the French Laundry and Bouchon.
A Piedmontese steak is the star of this plate at a recent Casa Bovina dinner. Piedmontese beef is often lower in calories but higher in protein than salmon.
Casa Bovina chef Tony Incontro shakes hands with Peter Toth, the Hungarian official credited with saving the Mangalitsa breed of pig from extinction, before a recent dinner at the restaurant.
Nebraska rancher Ryan Cone with his cattle. Cone owns a small ranch near Arthur, Nebraska, where he raises grass-fed Piedmontese cattle for the Lincoln company Certified Piedmontese.
Rancher Ryan Cone’s Piedmontese cattle herd braves the frigid Sandhills winter. Cone raises the unique Italian breed for a Lincoln company that serves it as Lincoln restaurant Casa Bovina and ships it to restaurants and customers across the United States.
Chef Zach Midgett, who came to Lincoln after working at Napa Valley’s famed French Laundry to run the kitchen at Casa Bovina. Midgett is one of several alums of famed U.S. restaurants who now work at the Lincoln restaurant. “Nothing here is done in a half-measure,” he said.
A look at the Casa Bovina dining room and kitchen. It’s part of a sprawling Certified Piedmontese headquarters in northeast Lincoln that also includes company offices, a food market, a packing operation, an e-commerce fulfillment center, a warehouse and an on-site smokehouse.
Chef Zach Midgett works in the Casa Bovina kitchen. Midgett came to Lincoln from Napa Valley’s famed French Laundry. He’s one of several alums of famed U.S. restaurants who now work at the Lincoln restaurant. His ultimate goal: A James Beard award while at the restaurant.
Chef Tony Incontro runs Certified Piedmontese’s new pork program which, like its cattle, is focused on a rare breed. Incontro is using the Mangalitsa, a curly-haired pig indigenous to Hungary that nearly went extinct during the 1990s. Now, it’s now being raised on small farms in Nebraska, including Incontro’s own farm in Fort Calhoun. Incontro’s division, Incontro Cured, will soon offer cured meat including prosciutto, charcuterie and sausage.
Prosciutto and cured jamon ready to be served to Casa Bovina diners at a recent dinner focused on the Mangalitsa. Various pork products will soon be served in the restaurant on a daily basis.
