“Piedmontese beef is not just lean and tasty. It’s as low in cholesterol as skinless chicken. The animals, which have an extra layer of muscle and surprisingly delicate bones, also produce more meat per pound than traditional breeds.” — ‘No Bull! Food lovers dig in.’ By Candice Hughes. Chicago Sun-Times, Nov. 23, 2000.
“'Piedmontese cattle are an Italian breed with 11.5 percent more lean meat than Hereford and Angus.' Cundiff says, 'Their offspring produce lean, exceptionally tender meat.'" — Dr. Larry Cundiff. USDA Meat Animal Research Center, Clay Center, Nebraska. PAUS.
“We had 27 beef tasters and the Piedmonte Beef was a clear winner by a large margin.” — ‘Beef Tasting in Delaware.’ Dr. Neil S. Kaye. International Wine & Food Society–Delaware Valley Chapter
"Because of their unique double-muscled characteristics (more cell mass per muscle and much less fat), these animals produce meat that is protein-dense, naturally lean, and low in cholesterol, which is good news for the world’s Jack Sprats.” - ‘Los Angeles Beefs Up.' By Caroline Bates. Gourmet magazine, June 2000.
“With lower cholesterol and less fat than skinless chicken, this wunder-steak is a godsend for the carnivore who is trying to keep his rump roast swimsuit friendly. 'I call them the Arnold Schwarzeneggers of the bovines,' quips Gene Baratta, this country’s largest distributor of the lean, mean steak. 'It has more flavor, without a fatty aftertaste,' Baratta says of how it compares with other steak." — ‘From Italy, The Guilt- Free Steak.’ By John Brodie. GQ Magazine, July 2000.
“Imagine biting into a 7-ounce filet mignon that has a mere 4 grams of fat instead of the usual 19—or a juicy 5-ounce burger with 6 fat grams instead of 20. Now you can have your meat and eat it too: Piedmontese beef is so lean that some cuts (like the New York Strip Steak) are even lower in fat and cholesterol than skinless chicken." — ‘A Lean Choice for Red-Meat Lovers.' Good Housekeeping magazine, July 1998.
“Double-muscled Piedmontese cattle mean to the Italian cattle industry what broad-breasted turkey and Cornish cross broilers mean to the U.S. poultry industry. All are meat producers par excellence.” — ‘Beef Cattle Science.’ Dr. Ensminger. USA, 1987. PAUS.