ABOUT THE BEEF
How can beef be both lean and tender?
The leanness and tenderness of Certified Piedmontese beef is the result of the myostatin gene. The genetic makeup of the animal is such that the breed naturally develops significantly more muscle compared to other breeds, but very little corresponding fat. At the same time, the beef remains tender, so the result is lean beef that doesn’t rely on fatty marbling for tenderness. The unique lean and tender attributes of the breed were first noticed by farmers in the Piedmont region of Northwest Italy in the late 1800s. Today, we’re raising Piedmontese cattle on family farms across the Heartland for consumers who expect premium flavor and tenderness, but aren’t willing to compromise on nutrition.
Is Certified Piedmontese beef assigned USDA grades?
The USDA has long assigned quality grades to beef based on the presence of intramuscular fat (marbling) in a given cut, and not necessarily on the actual tenderness of a given cut, which is why our beef is not assigned USDA grades. Each animal is DNA tested to ensure its Piedmontese heritage and its resulting guaranteed tenderness. The leanness and tenderness of Certified Piedmontese beef is the result of the natural genetics of the animal, not the result of fatty marbling
Is Certified Piedmontese beef all-natural?
Our beef is, and has always been, part of the USDA’s Never Ever program, which means Certified Piedmontese cattle are never administered animal by-products, antibiotics, steroids, or growth hormones. The cattle spend most of their lives grazing open rangelands. Their diets are supplemented by grain-based finishing feeds from crops that are often raised on-site. Animals part of the grass fed, grass finished program are finished using a healthy and balanced forage-based diet.
How does Certified Piedmontese compare to other premium products?
Independent studies confirm that Certified Piedmontese beef is comparable in tenderness to Prime-grade cuts, even with the nutritional attributes of lean beef. This is due to the natural genetics of the breed, which result in beef that is both lean and tender—the best of both worlds.
How do I thaw Certified Piedmontese beef?
Thaw Certified Piedmontese beef as you would any other meat. The FSIS (Food Safety Inspection Service) recommends transferring frozen meats to the refrigerator the day before you plan to use them. Items thawed in the refrigerator should remain safe and of good quality for an additional one to two days before cooking; it’s best to cook meats thawed in the refrigerator, but they can be safely refrozen. Meat can also be thawed in its sealed package under cold running water. This method requires about one hour for every pound of meat. Lastly, meats can be thawed using the defrost setting on your microwave. Foods thawed under cool water or in the microwave must be cooked right away, and should not be refrozen.
Who should I contact with questions about my order?
You can reach us by phone Monday through Friday between the hours of 8am and 5pm (CT) at (800) 414–3487. You can also contact us via email at firstname.lastname@example.org. Please include your invoice or order number in the subject line. For any issues with our orders, please take some photos and attach them in your email.
Where are Certified Piedmontese cattle raised?
Our cattle are raised on family ranches across the Midwest, primarily in Western Nebraska, where (www.lonecreekcattleco.com) ranches and row crop farmlands cover tens of thousands of acres. As a vertically integrated program, we’re able to implement specific care standards and practices on each ranch, and ensure that those guidelines are met consistently.
Are Certified Piedmontese cattle handled humanely?
Yes. Proper handling and care of our cattle are top priorities; animals that are healthy and properly cared for yield a higher-quality end product. Certified Piedmontese cattle are raised on family ranches using low-stress handling techniques that respond to the natural instincts of the cattle. Ranchers receive regular training and certifications through the BQA (Beef Quality Assurance) program to ensure proper handling and management techniques. Each ranch is also periodically audited internally and through independent third parties to ensure that protocols and requirements are being fulfilled. Our program is also certified humane through an independent, third-party auditor.
What are Certified Piedmontese cattle fed?
Our Piedmontese cattle are raised on the open rangelands of family ranches across the Midwest, where they’re free to roam and graze. This is true whether the cattle are part of our grass fed, grass finished program or if the cattle are finished on grain. Ranchers also follow an all-natural protocol and never give the cattle added hormones, steroids, antibiotics, or animal by-products. Animals part of the grass fed, grass finished program, of course, are never fed grain. Instead, they are finished using a healthy and balanced forage-based diet. Certified Piedmontese cattle finished on grain, by comparison, enjoy a pure-vegetarian diet of quality grains. No matter the product line, Certified Piedmontese ranchers are typically able to support their livestock with feed crops grown on the same farm. These crops are chosen specifically based on the regional soil and climate conditions.
Are Certified Piedmontese cattle administered antibiotics, added hormones, or steroids?
No. Our cattle are not administered antibiotics, added hormones, or steroids. Healthy cattle simply don’t need these treatments. If an animal does become ill and requires antibiotics, they are administered accordingly; that animal is then removed from the Certified Piedmontese beef program.
Do Certified Piedmontese cattle ever receive animal by-products?
No. Our cattle are never fed animal by-products, as they are not consistent with our standards for animal care and end-product quality.