3 Facts You Didn't Know About Beef: Certified Piedmontese Edition
Myths you thought were true about beef and the cattle industry are too many to count. Time to shine light on some truths.
Dive into the tasty world of Certified Piedmontese beef...
Piedmontese beef is low fat, low calorie, and low cholesterol.
The concern about eating beef centers on the saturated fat the meat contains, but what you don't hear the media say is the equal amount of unsaturated fat in beef. Contrary to popular belief, consuming red meat and white meat has an equal effect on blood cholesterol levels. Moderation is key when choosing your diet, and no food should be eaten in excess. We eat more oats, barley, antioxidant-filled fruits, and fortified foods to combat high cholesterol, but did you know that you can still have red meat on a low cholesterol diet?
It is commonly known that Certified Piedmontese beef is leaner than conventional beef, with less marbling but stays incredibly tender due to a remarkable quirk of genetics. Higher in protein and lower in fat and calories are important qualities of the breed, but most are unaware that purebred Piedmontese beef is also lower in cholesterol. USDA research shows that a 3.5-ounce
Piedmontese steak has 36 grams of cholesterol versus 68 grams for a regular steak. The nutritional profile does not lie. With nearly 1 in 3 American adults having high cholesterol, lean meat that contributes to a low-cholesterol diet like Certified Piedmontese beef becomes a hot commodity.
The Dynasty Program beef has all the benefits of low fat, low calorie, and low cholesterol. Double the unique allele that prevents muscle growth inhibition, double the tenderness, double the health benefits, and double the rarity.
In the end, you may spend more on a low-fat, low-calorie, low-cholesterol, high omega-3 fatty acid lean protein that tastes as flavorful and tender as any prime beef, but some feel that you get more bang for your buck.
Good beef is heart-healthy.
The topic of whether red meat cause heart diseases has been beaten to death by everyone you talk to at this point. Not all beef is healthy for you due to the heavy processing before being presented to consumers. That does not take away from the fact that red meat contains an abundance of amino acids, vitamins A, B6, B12, D, E, and minerals, including iron, zinc, and selenium. Relative to caloric intake, beef is the best source of high-quality dietary protein.
When you think about it, it's obvious. We're eating less red meat than we were 30 or 40 years ago, but the rates of heart disease, diabetes, and cancer continue to rise. Nutrition specialist Dr. Seeman concedes that mainstream media points to skinless chicken and fish as healthy proteins, but all whole food sources, including unprocessed all-natural beef, can be part of a healthy diet.
To this tug-of-war between white meat and red meat, the introduction of Certified Piedmontese beef shakes up the whole game. Keeping in mind the health of cattle and consumers, we employed sustainable and responsible ranching methods to raise Piedmontese cattle, which naturally has more muscle and up to 30% less fat than conventional beef due to superior genetics. Currently, there is a wide selection of Certified Piedmontese beef that qualify as the American Heart Association's certified heart-healthy.
It's no surprise that grass-fed beef is naturally healthier than grain-fed beef due to having less total fat and cholesterol. Certified Piedmontese Grass Fed Grass Finished Program boasts beef with five times more Omega-3 fatty acids and two times more conjugated linoleic acid (CLA), on top of being even leaner and more tender than grain-fed beef. It's easy to taste the difference.
Piedmontese cows are a huge, gentle, trusting, and high-efficiency breed.
The average Piedmontese cow stands 57 in at the hip and weighs around 1,300 pounds, while bulls stand at 59 inches and weigh between 1,700 lb to 2,200 lb. Mature American Aberdeen Angus cows measure about 44 inches and weigh 900 to 1,100 pounds, while bulls go up to 48 inches and weigh 1,300 to 1,600 pounds. When put side by side, Piedmontese cattle are gigantic. The amount of meat cut and wrapped for consumption will be much less than the live animal weight. Piedmontese cattle dress out at 60% as beef cattle and have a high meat potential and low-fat rate with its double muscling. Piedmontese cows were ranked first for their feedlot performance ratio by the Great Western Beef Expo in 1991 and ranked in the highest categories of the EUROP classification. One Piedmontese bull can feed many mouths for months on end.
There is a biased assumption that larger cattle breeds are more aggressive, which couldn't be further from the truth. Aggression in cattle is usually a result of fear, learning, and hormonal state. Certified Piedmontese cattle are gentle giants. They are treated with care by our ranchers that employ low-stress handling and are given ample open land to roam about, free to express their curious nature. It is a win-win situation as the cows and ranchers stay happy as they build a relationship of trust between them.
A special feature of the Piedmontese breed: the calves are born relatively slender. Calving difficulty often occurs when the calf is disproportionately larger than the birth canal. The calf's weight at birth is the crucial factor influencing calving ease. We observe firsthand the calving ease of Piedmontese cattle on our ranches as the calf is born with a light bone structure and delays its manifestation of the double muscling until several weeks after birth. Combined with the high fertility rate, ample milk yield, and high feed conversion efficiency, Certified Piedmontese find ourselves with a simply efficient breed.
Before you go, how about 10 beefy fun facts to round up your fill of beef news:
The most popular day for Americans to eat beef is Memorial Day, more so than any other day of the year. Fourth of July and Labor Day tie for second place.
Beef cattle are raised in all 50 states of the USA.
Texas, Oklahoma, Missouri, Nebraska, and South Dakota are the top five states with the most beef cows.
About 16 US presidents can say that they have experience with farming or ranching.
One 3-ounce serving of beef contains the same amount of iron as three cups of raw spinach.
One cowhide can make 18 soccer balls or 20 footballs.
A cow can smell you from six miles away.
The hamburger first appeared in New Haven, Connecticut, in 1900.
Pasture and rangeland represent 41% of total land usage in the US.
85% of US grazing lands are unsuited for planting crops.