"It was while dairying that I
first started using Piedmontese bulls (via A.1.) in 1987.
Crossing almost every breed with my dairy cows I noticed that the
Piedmontese crosses were the best in terms of:
- Growth rate
- Muscling
- A higher return compared to
other breeds, and
- When slaughtering the animals
that I grew out for meat, I discovered that the meat was
exceptionally good in taste, tenderness and much lower in fat than
normal meat.
Naturally when I decided to
change over to beef breeding I was greatly influenced by the result
of my crossbreeding experiments on the dairy farm, as well as the
ample research available on Piedmontese meat ..... the most striking
of this info concerning the LOW levels of cholesterol in the meat.
Combined with the low levels of fat (calories), it makes Piedmontese
meat the perfect product to target the growing "health" market in
Australia. To this end I have endeavored to develop a decent
size Piedmontese herd, to the extent that I now have the largest
Piedmontese herd in Victoria and one of the largest on the Eastern
Seaboard, of fullblood Piedmontese."
DESCRIPTION OF BLOOD
LINES
Visitors to the farm are most
welcome. If you ring and give me enough warning I'll cook up
some pure Piedmontese meat for you to sample and tell your friends
about.
The meat is truly exceptional in
taste and tenderness as well as containing 1/2 the level of
cholesterol and about 1/3 the level of fat - better than chicken or
fish!! Being lower in fat also means being lower in calories.
So why would you eat the rest, when you can eat the best !!?
Maria Simon
Piedmontese Breeder
Violet Town, NW Vic
