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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Tips & Techniques > Piedmontese Cattle: A Short History |
Piedmontese Cattle: A Short History
The Piemonte region of Northwest Italy is a secluded pocket, naturally protected by the Alps. Aurochs, the ancient progenitor of European cattle, populated this region. Some 25,000 years ago, another type of cattle from the Indian subcontinent known as Zebu began to migration enter the Piedmont valleys. Over the millennia, these two distinctly different breeds of cattle - the Auroch and the Zebu - interbred and through natural selection, evolved into Piedmontese cattle.
The Piedmontese carry genetic traits absolutely unique to them.
Piedmontese calves are born 'fawn' or tan, but quickly change to the characteristic grey-white color of the breed.
The breed developed through natural selection followed by the normal processes of domestication and, particularly from the late nineteenth century when the characteristic hypertrophic muscle growth ('double muscling') first appeared, through selective breeding.
It was this trait of 'double-muscling' in Piedmontese cattle that first attracted the attention of breeders, who recognized the enormous potential of this development. Over the following years, breeders carefully began the process of genetic selection to eliminate some of the more negative aspects of double-muscling.
The Piedmontese breed carries a unique gene for inactive myostatin, which increases muscularity, and also reduces the fat content while, at the same time, improving tenderness in the beef. This low fat beef is also lower in calories, higher in protein and contains a higher percentage of desirable Omega 3 Fatty Acids. Beef from both full-blooded Piedmontese and Piedmontese-cross cattle consistently has these qualities of leanness and tenderness because it is due to their unique genetic makeup rather than an effect resulting from their feeding or environment.
Chapman Farms Piedmontese Cattle are raised with no antibiotics, no hormone implants, no feed stimulants, and no hormone supplemented foods. These pampered cattle are fed pure oats, corn, alfalfa, and minerals - and of course, premium pasturage. They graze in quiet pastures unstressed by overcrowding, unhurried by anything.
By treating cattle right, Jerry & Rhonda Chapman make better beef for the consumer.
Click here for a video of Jerry Chapman and his Piedmontese Cattle
Click here to buy Piedmontese Beef!
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