We raise Piedmontese, Hereford and Piedmontese Hereford cross beef. All of our beef is raised using natural, sustainable agricultural methods. Our calves are born and raised on the farm. They eat only pasture and hay that we raise. No growth hormones, steroids to regulate breeding cycles or antibiotics are used.
Our pasture raised beef is leaner and more flavorful. We can promise tenderness because tenderness of our beef is determined by the Piedmontese breed itself. Feeding grass rather than grain honors the natural animal. Cows are ruminants. They have four stomachs designed to eat grass, and process it efficiently, not corn and other grains in large quantities. Grazing is good for the farm and the environment as a whole. Grazing improves the land. Fossil fuels used to raise animals on pasture is minimal. Antibiotics aren't necessary, as animals eat what they were designed to eat. Free to move around the pasture they do not develop antibiotic resistant pathogens in their digestive tracts as feed lot cattle do.
|Piedmontese Beef 1-copy||60mg||168||20.60g|
|Piedmontese Beef 2-Copy||36mg||98||21.20g|
Piedmontese cattle evolved in the Alpine regions of Northern Italy some 25,000 years ago. Brahman cattle from the east migrated to the region and stayed, as Aurochs, resulting in a grey-white breed withn black pigmentation that become recognized as Piedmontest in the 1800's. They were raised as much for their rich milk, used for specialty cheeses, as for their beef.
In 1886 the Italian Herdbook Noted the appearence of "double muscling" in the cattle. More than 100 years later it was discovered that the myoststin gene was responsible for the muscular appearance in the breed.
Myostatin is a hormone that inhibits muscle growth. It occurs naturally in all animals. However, in the Piedmontese breed the gene mutated over the centuries and became ineffective. Without this "growth regulator" to restrict muscle development the Piedmontese develops an average of 14% more lean muscle mass that cattle with normal myostatin genes.This myostatic blockade effect not only accounts for a higher percentage of lean beef per carcass, it also dramatically improves the beef's tenderness and healthfulness.
North America's first Italian Piedmontese cattle arrived in Canada in 1979. Today there are about 400 Piedmontese breeders in the United States. Form more information about this fascinating breed, visit our source www.piedmontese-napa.com
Hereford-Piedmontese cross cattle will be expected to carry one copy of the defective myostatin gene, and therefore be lean and tender. Full blooded Piendmontse cattle will usually carry two copies of the defective myostatin gene and are ultra lean and tender.
The Hereford breed was founded some 250 years ago as a product of necessity. Thrifty farmers near Hereford in Herefordshire, England were determined to produce beef for the expanding market created by Britain's industrial revolution. They sought an animal which could efficiently convert their native grass to beef, and do it at a profit. These early Herefordshire farmers molded their cattle with the idea of a high yield of beef and efficiency of production.
Herefords in the 1700s and early 1800s were much larger than today. Many mature Herefords in those days weighted 3,000 pounds or more. Gradually the type and conformation changed to less extreme size and weight to gain more smoothness, quality and efficiency.
Although the first Herefords were imported to the US in 1817, they were absorbed by the local cattle population and disappeared from breed identity. The first breeding herd in America is considered to be one esteablished in 1840 by William Sotham and Erastus Corning of Albany, New York. From their early home in the eastern US Hereford fanned out with the westward migration as their population expanded and the demand for beef increased. Herefords have gentle dispositions and are hardy and calve easily. For more information regarding Herefords, visit our source www.ansi.okstate.edu/breeds/cattle/hereford
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