Piedmontese Beef Feast in a Box (from Nebraska)

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The table setting fit for a Piedmontese Beef feast

(Gerry Furth-Sides) Any conversation about beef always used to start by saying that my mother’s entire family of 15 were meat brokers.  Now it begins with the story of Piedmontese beef.   And Piedmontese Beef is a tale the finer things. Let me take you there.  It is my favorite gift to beef lovers, because as much of a treasure that the beef actually is, it is practically priced and delivery is free.    It is a story of dark, densely textured meat, buttery as Kobe or Wagu, and more textured. It is more flavorful than Black Angus although less sweet and less fatty.  Lower in fat beef is also lower in calories, higher in protein and contains a higher percentage of the good Omega 3 Fatty Acid. Used nose to tail, the meat has the most wonderful hearty flavor and tooth to it because of its muscle mass.

Piedmontese Beef Filet Mignon with Melissa’s Produce Mushroom sauce, yam fries and farmer’s market asparagus

In telling the story of the cattle both in Italy and the USA,  we must give a nod to cousin its, the thriving Chianina in the Piedmont area.  The Piedmontese is part of this breed that migrated to the Piedmont region of northwest Italy, where it was first discovered among the region’s robust history of fine wines and rich cuisines over 100 years ago.   The story about how five of these prized animals were “finessed” into the United States decades ago (a little mysteriously by way of Canada), is one of intrigue and determination and passion.  There are now about 34 ranches.  The story and where to order is  is on the website //www.piedmontese.com

Piedmontese Beef arrives at the door, carefully packed to ensure freshness

The famous “Tomahawk cut” – Clint Eastwood’s favorite

Prized for its noticeably heavy musculature, the Piedmontese breed’s unique genetic composition means that these cattle naturally develop a significantly greater muscle mass compared to conventional cattle. At the same time, muscle fibers remain tender without the need for excess marbling. The result is consistently superior beef that is both lean and tender.

Piedmontese Beef Wellington (photo courtesy Of Piedmontese Beef)


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