The Piedmont region of Northwest Italy is a secluded pocket, naturally protected by the Alps Mountains. An ancient European cattle called the Aurochs populated this region. Some 25,000 years ago, a type of cattle known as Zebu began a massive migration from Pakistan. These distinct breeds crossbred to become the Piedmontese.

Throughout years of selective breeding and isolation of these breeds - the Piedmontese cattle developed a characteristic known as "double muscling". This means that the cattle have more cell mass per muscle and less fat.  Scientists, like Dr. Harlan Ritchie, Professor of Animal Science, at Michigan State University, have studied their genetic characteristics and nutritionists have documented their health and nutritional benefits. They confirm that a 50% or greater Piedmontese cross was a perfect source of high quality protein. They also confirmed that it has 8 essential amino acids. It is an excellent source of B vitamins, such as niacin and riboflavin, and a great source of zinc. The nutritionists also discovered that it is extremely "low in fat and cholesterol". Piedmontese beef has less fat and cholesterol than skinless chicken and, of course, it has fewer calories too!

We produce quality beef in conjunction with The Piedmontese Association of the United States for the production of Piedmontese Beef. We raise meat for private sale, which is processed by Kewaskum Frozen Foods, located in Kewaskum, Wisconsin. We meet all State inspection standards.