|
Low Fat, But Delicious!
 Fat cover and marbling have traditionally been
associated with good flavour, but that relationship doesn't hold with
Piedmontese beef. Though there is hardly any fat, the meat is
extremely tender, juicy and delicious.
The reactions of the Regina Academy Chefs de Cuisine upon
sampling the first half-blood Piedmontese beef available in North America
were very favourable:
 | "The Piedmontese meat was very
tender, with excellent flavour, and was one of the best steaks I've
ever tasted." |
|
|
Mr. Richard Parisian,
Liaison with the Hotel and Restaurant industry.
|
| "The steaks were perfect in
colouring; tenderness was superb; it was juicy and unusually tasty." |
|
|
Mr John Nater,
Executive Chef of the Regina Inn.
|
| "The steak was like veal, with
excellent tenderness and flavour." |
|
|
Mr Fausta Presutti,
Executive Chef.
|
|
