​                                                                              History & Origins

     Scientist believe the Piedmontese breed is a cross between the Zebu and Auroch cattle, which morphed over a period of 25,000 years, in the renowned Piedmont region of northwestern Italy.  By the 1870's, a unique double muscling (DM) characteristic was constant within the Piedmontese breed.  The term (DM) describes the breed's unusual ablity for developing extra muscle mass but very little fat.  The result is an effeicient source of lean meat that, in spite of the absent of the fatty marbling remains tender and juicy.

     In the mid-1970's, a few progressive ranchers imported the first 5 Piedmontese breeding stock into Canada.  A  few yeas later 10 more were imported making it a total of 15.  In the mid- 1980's the breed was introduced into the United State. The first Piedmontese registry in the United States was formed in 1984.   Today, Piedmontese cattle repersents less than 1 percent of all cattle in North America.  It is estimated that there are only 4,000 or so registered Fullblood and Purebred Piedmontese cattle in the US.  Making them a truely rare breed.
                                                                                 Unique Genetics

     In the late 1990's scientist discovered a Myostatin gentic variation in cattle.   There are a total of nine different variants, with each variiant affects cattle in differently.   The C313Y Myostatin genetic variation is unquic and specific to only the Piedmontese breed.  This Myostatin genetic variation is entirely natural,  not to be confused with the genetical modifications made to other foods.  Piedmontese beef is naturally lean meat, with low levels of marbling and surfacte fat.  Moreover, the Piedmontese breed is considered one of the tasties cattle in the world.  It is very tender and many of the country's best chefs love it.    Piedmontese beef not only has significatly less fat, but also has lower levels of cholesterol that traditional beef.

      According to the USDA (United States Department of Agriculture) researcher D. Larry V. Cundiff, "Piedmontese cattle produce a sgnificanttly greater volume of lean meat, about 14% more.  He also notes that the beef is eceptionally tender."  Sugar Creek Piedmontese relies manly on the heritage of the breed for tenderness, unlike conventinal beef that relies on higher fat content for tenderness.
​Nutrition & Tenderness

      There is a scientific method of measuring tenderness  and quality.  The USDA invented the WBSF (Warner-Bratzler Shear Force) Test. They use this test to measure tenderness based on the amount of force required to move a steel blade through a 1/2 inch cut of meat.  Through recent shear force testing Piedmontese beef has proved to be more tender than like cuts from conventional cattle, and more equivalent in tendernes to Prime and Wagyu products.

     In the end, what matter most to consumers is great flavor and quality nutrition.  Piemdontese beef is lean and tender, taste great and has an impressive nutritional profile  .Piedmontese beef compares favorable to what has historically been considered ultra- healthy sources of protein.  For example Piedmontese round has fewer calories that conventional beef, and it  has fewer calories than skinless chicken breast. (refer to below table)

     It is not surprise that Piedmontese beef is lower in saturated fat than other high-end beef with the notable absent marbling.  Chefs and home cooks alke brag on the flavor and the tenderness. Something they can get each and everytime. In additon to exceptional taste and nutrition Sugar Creek Piedmontese carefully considers the care husbandry and processing a each animal.