Piedmontese Cattle

Piedmontese Cattle The Piedmontese breed of beef cattle - a natural for the production of lean, tender, healthful beef - due to the unique MYOSTATIN gene C313Y.

This page is for breed education, promotion & news. Our Group Page is for NAPA-registered breeding stock promo.

🥩 August 28 - 30, 2026 🥩 Moscow, ID & Spokane, WA 🥩Plan to attend the Piedmontese Field Days - BEEF TENDERNESS BATTLE - ...
04/03/2026

🥩 August 28 - 30, 2026 🥩 Moscow, ID & Spokane, WA 🥩
Plan to attend the Piedmontese Field Days - BEEF TENDERNESS BATTLE - and Owens Farms Piedmontese ranch tour!
See details / hotel reservations link & more at:
https://www.piedmontese.org/sale-shows/

Happy Easter Everyone! STEAK & EGGS ??In case you didn't already know, comparing a ribeye steak to a Cadbury Easter Egg ...
04/03/2026

Happy Easter Everyone! STEAK & EGGS ??
In case you didn't already know, comparing a ribeye steak to a Cadbury Easter Egg reveals a stark contrast between a high-protein, nutrient-dense whole food and a high-sugar, energy-dense treat.

Nutritional Comparison: Ribeye Steak vs. Cadbury Easter Egg
Based on 100g portions (approximate values)
Nutrient Ribeye Beef Steak Cadbury Dairy Milk Easter Egg
Calories ~250–291 kcal ~534–543 kcal
Protein ~23–28g ~7.4–7.7g
Total Fat ~10–22g ~30–31.5g
Saturated Fat ~4–9g ~18–18.9g
Carbohydrates 0g ~56–57g
Sugars 0g ~55–56g

Key Nutritional Differences:
Caloric Density: The Easter Egg is roughly twice as calorie-dense as the steak, primarily due to its high fat and sugar content.
Protein Quality: Ribeye provides roughly three to four times more protein per 100g than the Easter Egg. Steak protein is "complete," containing all essential amino acids.
Fats: The Easter Egg contains significantly more saturated fat (about 18g vs. 4-9g in steak). Steak also contains monounsaturated fats and naturally occurring trans fats like CLA.
Micronutrients (Vitamins & Minerals):
Ribeye Steak: A "nutritional powerhouse" rich in Vitamin B12, Zinc, Iron, Selenium, and B-vitamins like Niacin and B6.
Cadbury Easter Egg: Primarily provides energy from sugar. While it contains some calcium and potassium from milk solids, it lacks the broad spectrum of essential minerals and vitamins found in beef.
Sugar & Carbs: The steak is essentially carb-free, whereas the Easter Egg is more than 50% sugar by weight

EAT BEEF!!! piedmontese.org

03/28/2026

As discussed in the March 2nd Cow-Calf Corner Newsletter, mature cow bodyweight has increased by an average of 7.7 pounds per year in the last 60 years. Recently, the industry

🥩 Think "Old" Means "Tough"? Think Again! 🧬Research from the University of Turin proves that Piedmontese genetics rewrit...
03/27/2026

🥩 Think "Old" Means "Tough"? Think Again! 🧬
Research from the University of Turin proves that Piedmontese genetics rewrite the rules of beef quality—even in older cattle!
We analyzed a specific study on Piedmontese females aged 4 to 13 years, and the results for tenderness are staggering:
Beating the Industry Standard:
While typical "Tender" beef scores under 9.7 lbs of force, these Piedmontese cows averaged between 6.14 lbs and 7.03 lbs!
More Tender than Young Steers: These "cull" cows actually tested more tender than many young Choice-grade commercial steers found in grocery stores today.
The 9-Day Magic: Tenderness improved by 24% with just 9 days of aging, hitting the "guaranteed consumer satisfaction" zone.
The Takeaway: The Piedmontese myostatin gene ensures premium, gourmet-quality beef regardless of the animal's age. This is a game-changer for producer value and consumer experience!
👉 Watch for the full technical breakdown and chart at the NAPA website: piedmontese.org


WBSF is the pounds of force needed to cut through a 1 inch core of beef. A lower number indicates improved tenderness.

Join us August 28-30 in Moscow, Idaho at NAPA Field Days where we will perform WBSF tests on various YOUNGER Piedmontese - expected to be even more tender!!

{The above report was AI-generated after the AI-review of research document: TEXTURE OF PIEMONTESE BEEF CULLED COWS AGED 4-13 YEARS - by A.Brugiapaglia, G. Destefanis and D. Pattono}

Good promotion from Certified Piedmontese Beef with FFA!
03/27/2026

Good promotion from Certified Piedmontese Beef with FFA!

03/27/2026

Say now, these look incredible! With the Piedmontese breed's genetic tenderness, even chuck is sumptuous!

Myostatin 2-Copy Piedmontese– Muscle At Birth Scoring(For those who didn't see this in the NAPA breed magazine)One of th...
03/26/2026

Myostatin 2-Copy Piedmontese
– Muscle At Birth Scoring
(For those who didn't see this in the NAPA breed magazine)

One of the reasons that the Piedmontese breed has been
successful in selecting towards improved calving ease, is
the fact that – when everything is working as it should – the
calves are born with very limited muscle development. We
call it the “late muscle development” feature.
We have all seen the slender Piedmontese calf at 1 day of
age become a completely “new” animal by 1 month of age,
when the muscle growth is becoming obvious. Even at 10
days of age, we begin to see the loin and rump fill and expand.
(This is important, as it is entirely possible for calves
to go over-due in gestation by 10 days or more.)
Muscle development at birth is one of the easiest things
for breeders to take note of, and use to “score” their own
calves. Writing down a score for each calf on the day of
birth will help you immensely later on when the calves
have bloomed into their full muscle expression. Sometimes
it is hard to recall how much muscle a calf was expressing
at birth, after he’s turned into a super-hero.
However, there may be real value in scoring this particular
trait of “late expression of muscling” (post birth expression)
and using your records to cull breeding animals that
expressed excess muscle at birth. After all, those extra
inches of girth, especially at the shoulder and hip, can cause
serious issues in birthing. Bulls that express significant
muscle at birth may be better suited to commercial crossbreeding
use (producing those easy-born 1-copy-Myostatin
calves) than they are for seed stock improvement.
Obviously, you need to make note of the many other factors
involved: s*x of calf can make a difference in birth weight
and gestation length, and corresponding muscle development
at birth. So, if you have an ET bull calf that went 10
days “over-due” and he carries more muscle at birth than
you like, make sure you record the fact that he was 10 days
over !
Ideally, a Piedmontese calf is born long and lean. They are
relatively “tall” calves, but the fine bone and lack of muscle
expression give them an extremely fine and streamlined
body – from shoulder through hips. Birth weight is not the
discussion here, but rather birth conformation. It is easier to
deliver a 90 pound “snake” than a 50 pound “square box”.
Length of neck is desirable, with smoothness in the shoulder,
as it allows for an easy transition once the head has
entered the birth canal. Short, abrupt calves with a blocky
shoulder can get hung up.
The images shown represent a fullblood heifer calf, at 10
hours old. The pictures have been “edited” to add or subtract
muscle in varying degrees – to use as a guideline for
the scoring system. ----- by Vicki Johnson.
Score 1: represented by Calf
# 1
Light muscle throughout
entire body, long very slender
neck.
Score 2: represented by Calf
# 2
Normal muscle throughout
entire body, long slender
neck.
Score 3: represented by Calf
# 3
Heavier muscle, slightly
more in the hips than in the
shoulder, some crest (thickness)
of the neck is apparent,
with increased mass in the
shoulder.
Score 4: represented by Calf
# 4
Excess muscle throughout
the entire body, crested neck
and increased shoulder mass.

piedmontese.org

Piedmontese cattle are rare in the world... because they evolved in only one tiny area of northern Italy. Italy has hist...
03/24/2026

Piedmontese cattle are rare in the world... because they evolved in only one tiny area of northern Italy. Italy has historically been one of the more difficult countries for import of live animals into the USA or Canada, and only 15 live animals were ever imported into North America. Today, the North American Piedmontese Association (NAPA) is the 2nd largest association in the world, outside of Italy, for this truly unique breed.
piedmontese.org

Check out Pedersens Piemontese in Denmark! These pictures are from a cold February 2026.
03/22/2026

Check out Pedersens Piemontese in Denmark! These pictures are from a cold February 2026.

03/20/2026

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