About The Beef
How can beef be both lean and tender?
The leanness and tenderness of Certified Piedmontese beef is
the result of the Piedmontese gene. The genetic makeup of the animal is such that
the breed naturally develops significantly more muscle compared to other breeds,
but very little corresponding fat. At the same time, the beef remains tender, so
the result is lean beef that doesn’t rely on fatty marbling for tenderness. The
unique lean and tender attributes of the breed were first noticed by farmers in
the Piedmont region of Northwest Italy in the late 1800s. Today, we’re raising Piedmontese
cattle on family farms across the Heartland for consumers who expect premium flavor
and tenderness, but aren’t willing to compromise on nutrition.
Is Certified Piedmontese beef assigned
The USDA has long assigned quality grades to beef based on the
presence of intramuscular fat (marbling) in a given cut, and not necessarily on
the actual tenderness of a given cut, which is why our beef is not assigned USDA
grades. Each animal is DNA tested to ensure its Piedmontese heritage and its resulting
guaranteed tenderness. The leanness and tenderness of Certified Piedmontese beef
is the result of the natural genetics of the animal, not the result of fatty marbling
Is Certified Piedmontese beef all-natural?
Our beef is, and has always been, part of the USDA’s Never Ever
program, which means Certified Piedmontese cattle are never administered animal
by-products, antibiotics, steroids, or growth hormones. The cattle spend most of
their lives grazing open rangelands. Their diets are supplemented by grain-based
finishing feeds from crops that are often raised on-site.
How does Certified Piedmontese compare
to other premium products?
Independent studies confirm that Certified Piedmontese beef is
comparable in tenderness to Prime-grade cuts, even with the nutritional attributes
of lean beef. This is due to the natural genetics of the breed, which result in
beef that is both lean and tender—the best of both worlds.
How does the product arrive?
Each cut is individually vacuum-sealed and frozen, then packed
in a Styrofoam cooler with dry ice. When your order ships, you receive a tracking
number via email, so you know when it will arrive.
How do I thaw Certified Piedmontese
Thaw Certified Piedmontese beef as you would any other meat.
The FSIS (Food Safety Inspection Service) recommends transferring frozen meats to
the refrigerator the day before you plan to use them. Items thawed in the refrigerator
should remain safe and of good quality for an additional one to two days before
cooking; it’s best to cook meats thawed in the refrigerator, but they can be safely
refrozen. Meat can also be thawed in its sealed package under cold running water.
This method requires about one hour for every pound of meat. Lastly, meats can be
thawed using the defrost setting on your microwave. Foods thawed under cool water
or in the microwave must be cooked right away, and should not be refrozen. Refer
to Preparation for
more on thawing, prepping, and cooking Certified Piedmontese beef.
Do you offer whole beef sides?
Unfortunately, we do not offer whole beef sides at this time.
How can I get a local retailer or
restaurant to carry Certified Piedmontese beef?
Just mention your interest in the product, and direct them to
to contact us directly for more information.
Who should I contact with questions
about my order?
You can reach us by phone Monday through Friday between the hours
of 8am and 5pm (CST) at (800) 414-3487 or (402) 458-4531. You can
also contact us via email at
About Care & Husbandry Practices
Where are Certified Piedmontese cattle
Our cattle are raised on family ranches across the Midwest, primarily
in Western Nebraska, where (www.lonecreekcattleco.com)
ranches and row crop farmlands cover tens of thousands of acres. As a vertically
integrated program, we’re able to implement specific care standards and practices
on each ranch, and ensure that those guidelines are met consistently.
Are Certified Piedmontese cattle
Yes. Proper handling and care of our cattle are top priorities;
animals that are healthy and properly cared for yield a higher-quality end product.
Certified Piedmontese cattle are raised on family ranches using low-stress handling
techniques that respond to the natural instincts of the cattle. Ranchers receive
regular training and certifications through the BQA (Beef Quality Assurance) program
to ensure proper handling and management techniques. Each ranch is also periodically
audited internally and through independent third parties to ensure that protocols
and requirements are being fulfilled. Our program is also certified humane through
an independent, third-party auditor.
What are Certified Piedmontese cattle
Our cattle spend the majority of their lives on the open rangelands
of family ranches across the Midwest, where they’re free to roam and graze. During
winter months, and when grasslands are generally scarce, their diets are supplemented
with hay and forages. Certified Piedmontese cattle are then finished for a short
time on grain rations that are carefully analyzed for nutritional quality. We do
not limit our cattle to organic and non-GMO grains, due primarily to the very limited
supply of grains with these certifications. Certified Piedmontese cattle are never
fed animal by-products.
Are Certified Piedmontese cattle
administered antibiotics, added hormones, or steroids?
No. Our cattle are not administered antibiotics, added hormones,
or steroids. Healthy cattle simply don’t need these treatments. If an animal does
become ill and requires antibiotics, they are administered accordingly; that animal
is then removed from the Certified Piedmontese beef program.
Do Certified Piedmontese cattle ever
receive animal by-products?
No. Our cattle are never fed animal by-products, as they are
not consistent with our standards for animal care and end-product quality.