Today & Everyday
Beef continues its tradition as America's preferred meat. Studies prove there are signiﬁcant differences in beef quality from the various cattle breeds. One breed carries a unique gene that consistently produces beef that is lean, tender, low in cholesterol & rich in Essential Fatty Acids - Piedmontese.
Piedmontese Beef has consistently proven in USDA studies to be more Tender Beef while also being the Leanest Beef of breeds compared. It is a genetic feature of the breed.
True Product Excellence
The Health Issues
Cholesterol, Calories, and Protein Content
(per 3.5 oz or 100g serving)
CHOL. CAL. PROTEIN
Traditional Beef* 68mg 245 18.50g
Bison* 79mg 177 29.45g
Chicken (skinless) 70mg 119 21.39g
Pork 72mg 275 16.74g
Swordﬁsh 39mg 245 19.80g
Salmon 52mg 116 19.94g
Turkey (skinless) 73mg 110 22.32g
Burger King WhopperR** 85mg 660 29.00g
McDonalds Big Mac ** 85mg 560 26.00g
SubwayR Cold Cut TrioTM ** 47mg 374 19.00g
Piedmontese (1-copy) * 60mg 168 20.60 g
Piedmontese (2-copy) * 36mg 95 21.20g
* Beef, Bison & Piedmontese Beef from rib-sections. Traditional Beef raw1/4" trim; Pied 1-copy, raw 0 trim, Warren Analytical Lab; Pied 2-copy raw 0 trim, Industrial Lab. Co; Bison USDA NDB#17335; Comparison Source: USDA Handbook #8.
** 2001 circa data
Polyunsaturated Fats contain those "good" Essential Fatty Acids(EFA) that our bodies can not make, but must receive from our food. Essential Fatty Acids are known to improve disease resistance & overall health, nourish the brain, & may reduce cholesterol.
"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 geno compared."
[Genotype Effects on Cholesterol and Fatty Acids...Rule, Rule, Short, Grings, MacNeil]
Lean Tender Healthful Beef
" It's what you've been asking for!"
Thanks to a specific gene - a form of myostatin - natural to the Piedmontese breed, you can have all the nutritional benefits & flavor of beef that is healthful, low-fat, low in cholesterol & tender, every time...
Disclaimer - please be aware that the statistics reported in this brochure are indicative of tested samples only. NAPA does not guarantee that any or all Piedmontese beef products will meet the standards expressed in this brochure. NAPA has compiled accurate statistics and comparisons in this brochure, but can not claim or support other's claims that any Piedmontese beef product will equal these attributes.
For further information on the Piedmontese Breed & full test results contact:
The North American Piedmontese Association (NAPA)
PO Box 330 Valleyford, WA. USA 99036-0330
Visit the website
Piedmontese Beef Actually Cooks Faster!
Cooking Time is Reduced – A real asset in today's busy lifestyle. (Reduce cooking time by one-third to one-half, depending on personal preference)
The American Heart Association recommends
300mg (or less) of dietary cholesterol per day. One serving of Piedmontese 1-copy Beef amounts to 20% of this daily allowance. Nutrient Rich, a good source of EssentialFat ty Acids, low in Saturated Fats, Calories & Cholesterol - but Flavorful & Tender...
Piedmontese Beef ... Every Time.
As a weight percent of total fats, Piedmontese Beef has the highest amounts of the "good" Polyunsaturated Fats and the highest percentages of Omega-3 Essential Fatty Acids; for example, "DHA" - the brain food.
The Piedmontese breed is considered the "heart healthy" beef. This breed originates from Italy, and there are genetically superior genes that make this a better type of cattle. Some of the benefits of choosing Piedmontese beef over traditional beef include:
Quality For Your Family
Contact the North American
PIEDMONTESE GRASS FED BEEF
Manna Farms ~ Farmdale, Ohio
These unique cattle have evolved over centuries in a pure environment and are, today, a truly efﬁcient animal genetically designed to produce low-fat, tender beef.
The Piedmontese is the only cattle breed known to carry a specific gene that consistently reduces fat and increases tenderness in the beef. A true full-blood Piedmontese animal will carry 2 copies of this gene, while a crossbred may carry 1 copy of the gene. Here in North America, the Piedmontese influence gives us a choice in our beef fat content levels.
1-copy Piedmontese Beef will be significantly leaner than traditional beef, while the 2-copy Piedmontese Beef will be ultra-lean.