Delicious, nutritious grass-fed Piedmontese & Murray Grey beef for sale

Feel Good About Your Food

Piedmontese Cattle are the ultra-tender, lean beef from the foothills of Northern Italy. Our Piedmontese and Piedmontese/Murray Grey cross beef cattle are:

• Locally bred and born

• All natural

• Pasture raised

• Grass-fed

• Alfalfa finished

• No hormones, antibiotics or grain

• They’re Happy Cows :-)

beef deposits - Call or Text 503.810.5960

1/4 Beef - $250 deposit to hold
1/2 Beef - $500 deposit to hold
Whole Beef - $1,000 deposit to hold
Balance of $5.95/lb hanging weight due by pick up.

All Butchering and Custom Cut & Wrap fees paid directly to processor at pickup.

Processed by Mount Angel Meat, Mt. Angel Oregon; Sharp Custom Cutting, Hubbard, OR

CONTACT US TO GET ON WAIT LIST FOR 2024 HARVEST DATES!

Contact us for information about purchasing bulk beef by the Quarter, Half or Whole, or to find out about any young stock available.

To order USDA Meat Cuts from farm freezer push ‘Order Now’ button below.

why Piedmontese?

Piedmontese cattle are a genetically unique breed of cattle. All cattle have a muscle growth governor gene called; Myostatin. In Piedmontese cattle this myostatin gene is modified by a genetic marker called C313Y. This partially inactivates the Myostatin muscle growth inhibitor to allow more muscle production. (sometimes referred to as ‘double muscling’)  Instead of larger, tougher muscle fibers, they have smaller muscle fibers and more of them. This creates a very tender, lower fat cut of beef that is delightfully flavorful.

How does our Grass-Fed Piedmontese beef benefit you? 3 ways: Health, Pocketbook and Eatability.

Health: Grass fed ruminants average more than 3 times the level of Omega 3 fatty acids over grain finished. Grass fed ruminants are the primary source of Conjugated Linoleic Acid (CLA), a powerful anti-inflammatory, anti-obesity and cancer fighting nutrient. In addition, the more balanced systemic acid level and gut environment of grass fed cows can contribute to lower exposure to salmonella and e-coli contamination. The list of grass fed health benefits are extensive. Fun to read up on! :-)

Because of the genetic uniqueness of Piedmontese beef the fat content is much lower, making the actual protein content per ounce much higher. fat = fat; muscle fiber = protein. (Refer to nutritional studies chart.) Piedmontese beef fat content compares to chicken & swordfish! :-)

Pocketbook: When you purchase beef in bulk by the quarter, half or whole, you are paying for the hanging weight of that beef carcass. What surprises people is the significant difference between the amount of ‘edible meat’ or ‘retail yield’ that you take home from that original hanging carcass weight. Only 55% - 75% is edible! depending on the amount of fat and the amount of muscle on that carcass. That means that 25% - 45% of that carcass weight gets discarded! The more fat - the more discarded trim. The more muscle - the more quality take home beef!

After you call your butcher and give him your custom cut & wrap order, he starts cutting away all the extra un-useable fat rind, bone, grizzle, etc. Let’s say the average cut away carcass waste is 35% of the hanging carcass weight. (some breeds even more! up to 45%) You paid for that! The amount of beef that you actually ‘take home’ after all this extra fat, bone and grizzle is thrown away is very different! Example: You paid for a half beef with a hanging weight of 400 lbs. Your take home yield will be about 260 pounds of beef or less!)

Because of the genetic uniqueness of the Piedmontese breed increasing muscling and decreasing fat, these figures change considerably. Studies show that the ‘take home yield’ from a Piedmontese cross beef carcass (ex. MG/Pied) averages 11% more than other breeds!!! This means that our Piedmontese cross, half beef carcass with the same hanging weight of 400 lbs. and the exact same cut & wrap instructions, will dress out at only 24% waste with 304 pounds edible, take home beef! That’s about 44 pounds difference! 44 pounds of beef at $10/lb is $440 dollars! You Get More Beef For Your Buck! $ (remember that each beef will have its own individual hanging weight and that your custom cut order of bone-in or boneless will affect take home yield also) A Fullblood Piedmontese (often called Dynasty meat) can yield over 15% more take home beef!

Eatability: Taste, texture, tenderness. The alfalfa finishing of our grass fed beef sweetens it up beautifully and naturally. The genetic uniqueness of the Piedmontese breed brings texture and tenderness!

In the U.S. meat quality (prime, choice, select) is traditionally based on the level of intra-muscular fat content. Face it; Fat is soft. Muscle is firm. (You know what I’m talking about! :-) The more fat, the softer and squishier that steak is going to be! It will also be higher in fat calories and lower in protein!

Another more objective tenderness test; not based on fat content, is the Warner-Braztler Shear Force test. This WBSF test measures the amount of shear force it takes to cut through a consistent 1/2 inch thick piece of meat from a variety of breeds. The lower the number, the more tender the beef. Piedmontese beef consistently scores the lowest of all beef breeds! This increases the quality of even the tougher cuts of beef.

HAVE LEAN BEEF AND CHEW IT TOO! :-)

How do you cook a lean tender beef steak? Cut the cook time down. Do not overcook. Because of there being less fat it is easier to dry out. Think 30% less cook time. Example: if you normally season and sear your steak for a minute on both sides and put in oven for 5 minutes….. be checking that steak for doneness in 3 and 1/2 minutes. Do the same for roasts as well. Cut cook time down by about 30%. Play with it a bit for your own personal doneness preference. But Don’t Overcook! You’ll get the hang of it! And you’ll Love It! :-) Some of the best chefs in the world use Piedmontese Beef. You can too! :-) Enjoy! Andrea

Here at Red Cedar Ranch, we raise full-blood Piedmontese mama cows that produce some beautiful heifer and bull calves. We sell some of these as seedstock to those who would like to introduce these genetics into their beef herds for less fat, higher yield, bigger ribeye, and increased tenderness.

We also have Piedmontese crossed with Murray Greys that make excellent beef and cross heifers that will hold their own in any commercial cow herd.