A Message from Dr. Moenning

Pied Beef Health and Culinary Attributes: Nutrition Info

MyoLean? What's it Mean? Piedmontese Genetics

Production Standards: Raising Natural, Healthy Beef

How to Order: Our Price List and Contact Info

MyoLean Piedmontese: About Us and our Operation

What Others are Saying About Piedmontese Beef

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MYOLEAN PIEDMONTESE
Naturally Lean. Remarkably Tender.

Beef it up with MLP.
Raised without antibiotics
No growth hormones added.
Piedmontese Beef: By the Numbers
 3.5 ounce serving Total Fat  Cholesterol  Protein
 Piedmontese Beef 3.93-12.82   50-65  21.51-24
 Conventional Beef  24.05  74  17.32
 Chicken (skinless)  3.08  70  21.39
 Pork  37.83  74  13.35
(Measurements in grams, cholesterol in milligrams)
Source: USDA AG Handbook #8 and Warren Analytical Laboratories

Lean and Healthy
Piedmontese beef is lower in fat and cholesterol than conventional beef. In fact, Pied beef is more comparable to chicken and turkey in terms of fat, cholesterol, and protein content than to the conventional beef found in most grocery stores and restaurants. Health and fitness experts hail it as a great source of protein with very little fat. The American Heart Association has even recognized some Piedmontese beef cuts as "heart-healthy foods."

Tender and Tastes Great
But here's the best part: MyoLean Piedmontese beef is tender, juicy, and great tasting. While there are other breeds that produce lean meat, their beef is often dry and bland. Piedmontese beef, on the other hand, is lean, tender, and flavorful all at the same time.

One food critic has noted: "In side-by-side tasting with New Zealand rib-eyes and $22-a-pound Angus tenderloin, the P-beef was more juicy and tender, with some cuts, such as the tenderloin, having as much beefy flavor as the Angus - or more."
('Guilt-Free Steaks: They're lean, juicy and good for you.' By Chris Christensen. The Oregonian, Food Day, Oct. 31, 2000.)