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, higher in protein, 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, while Certified Piedmontese New York strip samples required only 2.84kg of force: Thus, the Certified Piedmontese sample was almost twice as tender as traditional beef." - NAPA Certified Piedmontese
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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 carry 1 copy of the C313Y Myostatin Gene.
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Piedmontese Efficiency
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​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.
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Example:
60% of a 1,400lb Angus Steer is edible beef = 840lb hanging weight
67% of a 1,400lb Piedmontese Steer is edible beef = 938lb hanging weight (80lbs more)
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More Meat - Higher Rate of Gain - More Premium Cuts
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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.
