About the Piedmontese Breed
So the breed is pretty easy to spot apart from others, because, ya know, big muscles. They're not just any muscles, they're unique to the breed... The Piedmontese Breed Originates from the Piedmont Mountains in Italy. Being from this part of the world, it makes the Piedmontese Cattle highly versatile in a variety of climates. These white cattle are highly heat resistant but can also handle tough northern winters. The breed is rather new to North America, as the first animals were imported to the states in the early 80's.
The Piedmont Mountains is also where the breed got their unique muscling that gives them that "powerlifter" look, which comes from a mutation of the commonly known myostatin gene. "Myostatin occurs naturally in all mammals and most breeds of cattle. Its effect is to restrict muscle growth. However, when the gene has naturally mutated, as is the case with the Piedmontese cattle (Called the C313Y Gene), it can become in-active and no longer prevents muscle development. This allows for what has been called "double muscling" - a very mis-leading term, and in fact not true for Piedmontese Cattle. In reality, the mutated Myostatin gene removes the "growth governor" and allows these cattle to develop on average 14 percent more muscle mass than cattle with functional myostatin." (NAPA) The C313Y mutation of myostatin is specific to ONLY the Piedmontese Breed, and is the reason their beef is *Genetically* more tender then other cattle. Where as other "muscley breeds", like Belgian Blues, are truly "Double Muscled".
In Italy, the Piedmontese Breed have been (and many still are today) utilized as a dual-purpose animal...having very rich milk used for specialty cheese production and beef marketed as a premium product. Piedmontese Cows have very rich milk, with high protein and fat content, and post similar numbers to that of a Jersey Cow.
Genetically Tender
The C313Y Genetic Mutation is not only what gives these animals their look, but it's what makes their beef taste better then anything else. No Fancy Gimmick or Feed, these Prime Cuts of Beef are lower in fat, have fewer calories, less fat, all while being higher in protein, iron, omega 3's & 6's, and most importantly, Genetically Tender.
"Exactly how tender can be seen in USDA studies that report that, while Piedmontese cattle have the least amount of fat, they’re nonetheless the most tender. For example, recent UNL data indicates that traditional New York strip samples require a shear force of 5.2kg to cut, while Certified Piedmontese New York strip samples required only 2.84kg of force to cut: Thus, the Certified Piedmontese sample was almost twice as tender as traditional beef." - NAPA Certified Piedmontese
Because of the C313Y myostatin turning off the "governor" on muscle fiber development. The breed is low in fat and high in muscle. Fullblood Piedmontese Cattle are homozygous (or carry 2 copies) of their C313Y myostatin gene. Breed a "2-Copy" Piedmontese Bull to a "0 Copy" Cow (Like a Hereford) and the resulting offspring will always carry 1 copy of the C313Y Myostatin Gene. The difference can be easily spotted in carcass marbling.
1 Copy, 2 Copy, What?
As stated above. Every purebred Piedmontese has "2 Copies" of this Myostatin gene, and fullbloods will always pass at least 1 copy of the C313Y myostatin gene to it's offspring. Things can get slightly more complicated when you start crossing this on different breeds.
General Terminology:
1 Copy - This is generally a first generation Piedmontese cross. (50/50) These animals carry the gene, and you can taste the difference in the meat compared to a "0" copy (like Angus), but they will still have a decent amount of fat content/marbling. Meat will still be considerably more tender but not as much as a fullblood. The extra muscling Piedmontese is known for is generally harder to spot as 1 copy animal ages but DNA testing can confirm. These animals yield slightly more beef per carcass than other beef breeds. (Normal beef is 50-60%) 1 Copy Cross's are usually 60-65% Carcass Yield. Can be any color.
2 Copy Cross - Less common. Generally this animal is 75% + Piedmontese influenced. The muscling can be seen on the animal, and this translates to it's taste as well. Making it a better example of the tender, lean, healthy beef that is Piedmontese. Generally, there is significantly less fat and more pounds per carcass on a 2 copy cross than a 1 copy cross, but a 2 copy cross still does not match the quality of a fullblood. Carcass Yield can vary from 65-69%. Can be any color.
2 Copy Fullblood - A purebred Piedmontese. This is the most tender, leanest, healthiest option. This beef will have the most protein, iron, and omega content per cut with little to no fat. Less fat, less bone, more beef. <-- Fullbloods have less bone density than other beef breeds. Carcass Yields are around 70%. Color is breed standard. Fawn at birth, than white/grey as they age. Testosterone will make them darker (can see on bulls). They will always have a black Nose, Eyes, and Skin. With Black rimming around the ears
From Left to Right - The Picture Below outlines a purebred Hereford Calf (0 Copy), 1 Copy Piedmontese Cross, and a 2 Copy Fullblood Piedmontese Calf. The difference in muscling is clear!
Naturalean Vs. Fullblood
- Another term used to determine lineage. Fullbloods are 100% Purebred Piedmontese whose lineage can be traced back to the beginning of the breed registry.
- Naturalean's are registered cross's. Lineage can be traced, but at some point in time, another breed was introduced. OR lineage cannot be traced, BUT C313Y myostatin can be confirmed. An animal can only be registered as a Naturalean if they have been DNA tested to have at least 1 Copy of this Piedmontese-Only Gene.
In some circumstances, an animal can be 100% Piedmontese but registered as Naturalean. This is because at some point in the animals lineage the genetics were known, but not registered with the breed association.
Piedmontese Efficiency
More Muscle & Less fat on a Carcass Means more pounds of beef per animal. Whether an animal has 1 or 2 copies of this gene will change their carcass (meat) traits. Several studies have shown that 1 AND 2 copy cattle caring the C313Y Gene have outcompeted other beef breeds on the Carcass Weight to Live Weight Ratio. Also Known as Hanging Weight. On Average, other breeds of beef cattle hang about 60% of their live weight. Where 1 copy Piedmontese Crosses and 2 copy Piedmontese Cattle Average 65%-70% Hanging Weight. Which Equals a lot more beef per animal.
Example:
60% of a 1,400lb Angus Steer is beef = 840lb hanging weight
67% of a 1,400lb Piedmontese Steer is beef = 938lb hanging weight (80lbs more)
More Meat - Higher Rate of Gain - More Premium Cuts per Animal - Money Better Spent per pound as the Consumer
The breed is also well liked for its feed efficiency. Because it's low in fat, more pounds consumed go to muscle and growth. Meaning less pounds consumed and more pounds gained compared to other beef breeds.
One Bull Calf. Birth to Maturity
The difference between Piedmontese and other beef breeds can most easily be seen in calves, then again as a cut on your plate. It is believed that these big muscled animals have calving ease issues. The truth is they have no more issues that any other breed. Calves are not born looking like body builders, but the muscle comes in naturally between the first 30-60 days of life. Then continue to develop and change as they age in maturity.
Lets follow this one Piedmontese calf from birth to maturity.
A Newborn Fullblood Piedmontese Bull Calf - Just a few hours old in the Photo
Same Calf at 30 days old. Muscles are coming in!
Same Calf, 45 days old. Obvious Musculature
Same Calf. 60 days old. These suckers grow!
Same Calf. 3 months old. Fawny baby coat is fading into white.
Clear C313Y Myostatin at work.
Same Calf at about 4 months of age. The Fawny baby coat has been replaced with the white/grey of a more mature Piedmontese. Dark coloration around the neck is from healthy amounts of Testosterone. Still a intact bull calf at this time.