photos below are courtesy of the USDA-MARC. Click
on the pictures to open a larger image.
Pictured below: 0-copy beef
Meat from cattle having no copies of the inactive
myostatin gene. This meat has a lower lean-to-fat
ratio (it's fattier) and more marbling than meat
from cattle having one or two copies
of the gene.
|Pictured below: 1-copy
|Pictured below: 2-copy
of 0 -1 -and 2 alleles of Piedmontese Myostatin
The link above
is a USDA Research Report comparing the tenderness
levels of 0-copy, 1-copy and 2-copy beef. The
USDA confirms that all of the effects
on tenderness in the Piedmontese breed come from
Gene .... and not from any other genetic influence.
Crosses Average Yield Grade 1 [slaughter
Dr. Koohmaraie of the
USDA has commented to NAPA that the Piedmontese non-functional
myostatin provides a much more dramatic positive effect
on beef tenderness than any other genetic feature
he is aware of at this time... Read
Most Tender Beef in the MARC GermPlasm Evaluation,
the Leanest Beef. Read more below...
lower in Saturated
Higher in the "good" Poly-unsaturated
Cooking Time ...Flavorful and Healthful, every
to the unique myostatin
of the breed....be sure your family
has healthful, tender beef - Piedmontese
is all in the genes ...predictable...consistent.
Click HERE to
Order Your Piedmontese Beef On-Line
has lower levels of Collagen in the beef ...
with a strong positive effect on Tenderness.
Read more here...Less Collagen
In Piedmontese Beef & More in
from the Czech Republic on Omega
3 & 6 Fatty Acids in Marbling compares 8
different breeds, including Piedmontese - who prove
to have significantly higher
percentage levels of good polyunsaturated fats
Acids in Piedmontese Beef... (quote
from full USDA report: "For
consumers concerned about the healthfulness
of the lipids (fats) they consume, the Piedmontese
2-copy genotype produced the leanest product
with lipids that were composed of the most
beneficial fatty acid profile of the genotypes
compared." [Rule, Rule,
Short, Grings, McNeil]
interesting report on the Calpain- Calpastatin
levels of Piedmontese (related to beef tenderness)
from the UGA Animal & Dairy Science Annual
Report is available HERE.
confirms that the Piedmontese beef contains high
amounts of the Essential Fatty
Acid 18:2 - CLA. Read
more about the benefits of CLA here...."A
fat that reduces cancer, heart disease and body
Years of research
at the USDA Meat Animal Research Centre (MARC) at Clay
Center, Nebraska has been conducted on Piedmontese sired
calves, out of Angus-Hereford dams. The studies include
everything from calving, calf survival, and growth traits
through to carcass composition and meat quality.
have been truly remarkable. Production traits are good
- calving ease and survival is similar to the Hereford-Angus;
growth is again similar. But carcass composition excels
! Year after year the Piedmontese sired calves produced
lighter live weights, but equal or more amounts of retail
product per carcass than the much larger continental breeds,
such as Charolais. The efficiency in production is obvious.
All of these
calves, sired by 2-copy Piedmontese bulls, would have carried
1-copy of the myostatin allele. These 1-copy calves - year
after year - averaged the highest carcass dressing percents,
and highest retail product yield...even in comparisons
with the "other" muscle breed, Belgian Blue.
were also taken using the Warner Bratzler Shear Force Test
- and again, year after year, the Piedmontese sired 1-copy
calves produced the most tender beef product of all breeds
compared. The beef was also consistently the leanest of
all tested. Read more here ...
from Dr. Larry Cundiff, Research Leader, USDA MARC
“ Steaks from Piedmontese crosses contain less marbling
and chemical fat (3.8%) than those from other breeds
(eg. , 4.1% for Charolais and Gelbvieh crosses; 5.6%
for Hereford-Angus crosses) we have evaluated.
Since fat contains about 225 calories per ounce and lean
contains about 31.5 calories per ounce, beef from Piedmontese
crosses … has relatively low caloric content.
Caloric content of beef increases about 2.2 calories
per one percent change in chemical fat or about 3.3 calories
per degree of marbling.
As fat content of beef increases, percentage of protein
and water decreases. Thus, protein content is slightly
greater in low fat beef with a low fat content."
....EFFICIENT to PRODUCE
has proven that the Piedmontese beef (from 1-copy calves
sired by 2-copy bulls) is lower in the 'bad' saturated
fats and higher in the "good" poly-unsaturated
fats that today's consumer wants.
beef actually cooks faster - another fact
documented by the USDA. The unique attributes described
are all connected to the Myostatin gene this breed carries.
The Piedmontese Myostatin is unique among cattle breeds
- with research indicating that they are the ONLY breed
with this particular type of myostatin disfunction.
The simple direct
effect of heritability is this: using a 2-copy Piedmontese sire
on non-Piedmontese females ALWAYS gives you 1-copy calves. The
USDA research we quote - with the dramatic increase in carcass
composition and meat quality - is taken from 1-copy calves.
You can achieve these same results in one cross breeding season
using 2-copy Piedmontese bulls.
The Links below will open Evaluation
Summaries from the USDA Research at MARC (Germ Plasm
Evaluations). To read the Introduction, click HERE....This
report is a "Breeds of Livestock Comparison" of
some 27 different breeds/categories, including Piedmontese.
The results here are all from 'half-blood' Piedmontese
1-copy for myostatin; which post the highest dressing
percent, the largest rib-eye area, and highest retail
Piedmontese Beef Programs and some non-breed specific Branded
Programs are utilizing the consistent, tender, healthful
beef that this breed produces in one cross breeding season
with non-Piedmontese cows.
The breed is
NOT, however, locked into specialty marketing niches.
When crossed with
the traditionally "fatter" British breeds, the Piedmontese
sired cattle will pay a serious premium in main frame markets,
due to these crossbreds ability to Grade Prime or Choice with
Yield Grades of 1 and 2. The
National Beef Quality Audit is encouraging producers to achieve
these goals in hopes of achieving 70-70-0 Beef (70% YG 1&2,
and 70% QG Choice or higher, with 0 "outs") Read the
report which shows that Piedmontese can achieve this in one
Industry Target 70:70 Yield & Quality Grade Together
to open a full page spread of the entire updated
Beef brochure, as a low resolution PDF file. Or
click either image above to open the entire respective
To order your supply
of these promotional pamphlets, available to NAPA members
at cost, contact NAPA.
Pictured left are the
front panels of the two Piedmontese Promotional Pamphlets
- available through NAPA.
That is a 1-copy Piedmontese
steak pictured, and the full color pamphlet has a wealth
of information on 1-copy and 2-copy Piedmontese beef attributes
On the Back Panel of the
Beef brochure, a section is left blank for you to add
your personal contact information. A great hand-out to
spread the word about this outstanding beef product.
cautionary note, if you are building a web site and/or
creating sales materials for the sales of Piedmontese
beef (not cattle), you should be aware of the requirements
of the USDA.
Primarily, if you
are making any claims (i.e. natural, hormone/antibiotic
free, range feed, nutritional, Piedmontese,etc),
for the purpose of selling beef, you will need
to register your protocol with the USDA,
and obtain USDA approval.
All nutritional info that is used for sales purposes
need to be supported with documentation from the lab/testing
facility, based on your product. Feeding, myostatin
level, age, muscle type tested, etc will affect your
In addition, all labeling will need
to have USDA approval also.
You need to also consider, the processing plant needs to be federally
inspected, in order to sell out of State.
North American Piedmontese Cattle
Visitors Since Feb,