MORE $$$'s FOR OTHERS |
| Everyone involved along the line
receives benefits. This is a unique
situation that we believe is peculiar to the Piedmontese Breed.
The Grower and all Others in the Value Chain
will make MORE $$$'s and also reap the Health Benefits if they use
Piedmontese - IT'S INVEVITABLE!
|
 | Trim Fat
Genetically!
The demand for leaner beef is not
just a passing fancy. It's a fundamental consumer attitude shaping
the beef industry's future.
We must respond.
Piedmontese beef is exactly what the public is seeking:
lean, low in cholesterol and delicious!
Just to look at a Piedmontese carcass is incredible.
There is practically no fat - it has been trimmed genetically! |
|
| Low Cholesterol
Piedmontese beef is uniquely low in cholesterol.
Besides being so lean, it has a higher proportion of white vs. red muscle
fibres when compared to other beef. |
|
|
CHOLESTEROL CONTENT*
 |
As the chart shows, ounce for ounce it has less
cholesterol than pork, chicken or even flounder.
|
| Muscle Hyperplasia Means More Beef!
Muscle hyperplasia is in itself a remarkable trait. As
the name implies, it dramatically increases the amount of red meat on a
carcass.
Some have the perception that muscle hyperplasia means
trouble. In other breeds it's a mutation. But in Piedmontese it's
a controllable and very desirable genetic trait. |
|
| Highest Dressing Percentages!
Due to muscle hyperplasia, small bones and low fat,
Piedmontese have more usable meat per pound of live weight than any other
breed. On average a Piedmontese carcass dresses out at 72%, compared to
63% for normal cattle.
That calculates to be 14% more beef!*. |
|
| Yet this is
only part of the more beef story ... |
| Unrivaled Cutability!
The second part of the story is even more incredible!
Due to the uncanny lack of fat on a Piedmontese carcass, cutability is
remarkable. This is virtually no waste!
Yields are so good the yield grading system can't
accurately reflect them. They compute to be even better than 1.0,
which is theoretically the perfect score. |
|
| To illustrate, consider this
documented comparison by Franci Doom in Wagner, South Dakota. Two
similar animals, one a 3/4 Limousin - 1/9 Hereford - 1/8 Simmental cross
and the other a 3/4 Piedmontese - 1/8 Hereford - 1/8 Simmental cross, were
butchered in a USDA facility under the observation of a USDA inspector.
The 3/4 blood Limousin had a very respectable 62.12 dressing percentage,
but the 3/4 blood Piedmontese was a whopping 69.29%. (11.5% more of its
carcass left hanging!) |
| Documented Comparison |
3/4Limousin
1/9Hereford
1/8Simmental |
3/4Piedmontese
1/8Hereford
1/8Simmental |
| Live Weight |
1200 lbs. |
1260 lbs. |
| Warm Carcass Weight |
749 lbs |
873 lbs. |
| Dressing Percentage |
62.12% |
69.29% |
| Maturity |
A |
A |
| Adj. Fat Thickness |
2.8 |
2.0 |
| Rib Eye Area |
13.9 sq. in. |
19.8 sq. in. |
| K.H.P. |
3.5% |
1.5% |
| Yield Grade |
2.4 |
1.0* |
| Total Waste Trim |
183 lbs. |
5 lbs. 12 oz. |
Source: The Doom Stud, So. Dakota
*Mathematically = minus 1.2 |
|
Then they cut both, keeping
careful track of the waste from each. When finished with the
Limousin cross they gathered up 183 pounds of waste trim. About what
you'd expect.
But when they had completed the cutting of the
Piedmontese cross - and the astonished official observers document this -
the tiny pile of waste trim weighed only 5 pounds 12 ounces!
Do you want to grow waste to be thrown on the Butcher's
floor, or lean, profitable beef?
|
|
But wait - there's still more... |
| Beef Where It Counts!
It's clear that Piedmontese have substantially more beef, and now
consider this: The extra beef is largely in prime cuts!
Piedmontese carcasses are cut from front to back as delicious steaks or
roasts. A typical Piedmontese carcass ratio is 70-80% high priced cuts,
with only 20-30% hamburger.
Experts consider rib-eye measurements to be the most telling indicator
in evaluating an animal's profitability. Piedmontese rib-eyes
aren't 13 or 14", they're 19-20" - literally a meal for two or more! |
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