Piedmontese Beef

[spicycorona]

Anyone tried it? What's the difference between it and more mainstream types?

[Habana Mike]

Hmmm..... sounds interesting. Less fat but more tender and flavorful?

Will have to give it a go and see.

[spicycorona]

Looks like its seasonal. Lobels carries it.

[Ginseng]

We used to buy Piedmontese, 1-copy, from Angelic Beef at our local farmer's market. We also bought Angus from Martin's at the same market. Piedmontese is a strange meat, to be honest. It is lean. It is tender. But the texture can get unappetizingly gummy under some cooking conditions. It's also not the best meat to grill/sear because it has so little fat. Without the marbling to lubricate and in cuts like brisket that rely on plenty of collagen for conversion to gelatin, it doesn't do well.

It was worth trying, as a novelty, but I can't think of a circumstance where I'd buy Piedmontese over Angus. That said, with a little effort to figure out most suitable cooking techniques and seasoning approaches, I'm sure it would be quite enjoyable.

Wilkey

[spicycorona]

Good info thanks.

My brother went to Italy recently and said the steak was different but very good I believe it was Chianina.

[HabanoHam]

I definitely agree about the texture getting a bit weird based on how you prepare it. I've bought some here in Michigan and it seemed to have a naturally seasoned/very light peppercorn flavor. Has anyone else experienced this? Ginseng described it perfectly!