Piedmontese Beef

The world's healthiest and most nutritionally sound beef cattle, right in Central New York State.


B & B Ranch's pasture-raised, grass-fed beef cattle come from the Alps region of Northwest Italy, also known as the Piedmont region or province. Prized by celebrity chefs and industry experts for their exceptional qualities, nutritional attributes and the rich milk they produce, Piedmontese Beef cattle are famous world wide.

Piedmontese beef cattle are unique among beef breeds, specifically, for their double muscling — the result of a protein not found in other breeds. Having evolved over a good 25,000 years in the Italian Alps, they are ideally suited for pasture based, grass-fed beef farming operations.

The USDA has shown that there are significant differences in the quality of beef dervied from various cattle breeds and Piedmontese cattle consistently produce beef that is lean, tender, and low in cholesterol and calories, but rich in essential Omega 3 fatty acids.

Our own grass-fed beef is low in saturated and other “bad” fat and it actually contains two to six times more omega-3 essential fatty acids than other beef. These fatty acids play a vital role in your overall health and well-being. It's also rich in riboflavin, B-12, iron and zinc. The Piedmontese Myostatin gene creates more muscle development than other cattle breeds while at the same time providing the consistent tenderness of Piedmontese beef.

Meeting all USDA inspection standards, and also the rigid specifications of the Certified Piedmontese Beef Program is no easy task. The certified program is approved and audited by the USDA, and it guarantees that you get a consistent, nutritionally correct, tender and flavorful beef and dairy products.

You'll be surprised to know that according to the USDA at the MARC Center, Piedmontese Beef has less calories, fat, and cholesterol than roasted chicken. In addition, Research conducted by the USDA at the MARC Center compared eleven breeds of cattle. The results of these studies confirm that not only is Piedmontese beef genetically lower in fat than other breeds, it also has the lowest fat thickness, and the greatest tenderness of all the breeds in the study.


Central New York's source for prime, certified Piedmontese beef, B & B Ranch's premier product is unbelievably lean, healthy and nutritious. B & B Ranch is pleased to make our herd of beef cattle available exclusively to members of our Community Supported Agriculture program.  


How Piedmontese beef stacks up against other common meat dishes.

Certified Piedmontese Beef; Better than Chicken
3.5 oz. serving Calories Calories from Fat Total Fat (g) Saturated Fat (g) Cholesterol (mg) Protein (g)
Certified Piedmontese Beef 104 16.5 1.9 0.6 31.5 21.6
Chicken (skinless) 119 27.72 3.08 0.79 70 21.39
Beef (traditional) 287 212.04 23.56 10.10 70 17.54
Pork (composite) 275 202.50 22.55 8.17 72 16.74
Turkey (skinless) 110 14.22 1.58 0.53 73 22.32
Salmon * 116 31.05 3.45 0.56 52 19.94
Swordfish 121 36.09 4.01 1.09 39 19.80

*Composite average of 10 retail cuts.

Source: Warren Analytical Laboratory 1997. Comparison source: USDA Handbook ff8.


What about Cholesterol Content in Piedmontese Beef?

Cholesterol Content in Piedmontese Beef
Per 3.5 oz. Serving Cholesterol Content
Piedmontese Beef (Pure Bred) 32.1 mg
Crossbred Piedmontese Beef (F1= half-blood) 62.0 mg
Crossbred Piedmontese Beef (F2= 3/4-blood) 38.6 mg
Beef-Choice 74.0 mg
Beef-Select 74.0 mg
Bison 62.0 mg
Chicken 70.0 mg
Lamb-Choice 72.0 mg
Pork 74.0 mg
Shrimp 152 mg
Swordfish 39.0 mg
Turkey 73.0 mg
Venison 85.0 mg

* Source: USDA Agriculture Handbook No. 8, Nutrition Composition of Foods; *Silliker Labs., Grand Prairie, TX  

The American Heart Association recommends 300 mg of dietary cholesterol per day.

One serving (3.5 oz.) of *F1-Piedmontese Beef amounts to less than 21% of this daily allowance. Beef is a valuable source of dietary iron, zinc and protein. Being lower in fat means being lower in calories. USDA tests confirm that Piedmontese F1 Beef is genetically lower in fat than other breeds. (USDA MARC GermPlasm Evaluation).

Because Piedmontese Beef is naturally lower in fat, it cooks in 1/3 less time than traditional beef. For best results, be careful to not overcook! Cook the meat very slowly or quickly--never in between. You'll find it tastes best when cooked to an internal temperature of 145 to 150 degrees, just as you would cook a medium to rare cut of traditional beef.