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Full-blood Piedmontese cattle are double-muscled, which makes the meat more tender and lean.
Submitted photoPiedmontese cattle are some of the leanest beef there is.
Breed name: Piedmontese
Arrival in U.S.: The first Piedemontese cattle were brought to Saskatchewan, Canada in the fall of 1979. In the early 1980s, five animals were imported from Italy to the United States.
Current number of head in U.S.: About 9,000 registered full-bloods
National offices:
North American Piedmontese Association
44386 SD Highway 42
Canistota, SD 57012
NAPA.piedmontese@gmail.com
www.piedmontese.org
306-329-8600
Piedmontese Association of the United States
6134 NW Thiel Drive
Kidder, MO 64649
816.284.5258
pauscattle@yahoo.com
www.pauscattle.org
Interesting breed fact: When Canadian ranchers first tried to import Piedmontese breeding stock from Italy, it was a five-year process before the first export was approved. Four cows and one bull came to North America in 1979. In the mid-1980s, imports had increased to only 15 head.
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Piedmontese beef is popping up both on menus across Nebraska and on billboards advertising it as a “healthier beef option” across Interstate 80.
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