The “Piedmontese” cattle, originating from the Piedmont region in the northwest of Italy, particularly near the northwest of the Alps, is a distinctive breed. Its genetic lineage traces back to ancient times, likely mixing with genes from cattle originating in the Arcadia and French Alps regions.

The history of the Piedmontese breed is extensive, especially in medieval Italy where these cattle played crucial roles in agriculture and husbandry. Thanks to their robust physique and adaptability, farmers commonly employed them for fieldwork and transportation. Subsequently, the Piedmontese breed gained recognition in the beef industry for its unique physical traits and high-quality meat.

Here are the primary characteristics of Piedmontese cattle:


Most Piedmontese cattle have white or light grey fur, a prominent external feature. They typically range from medium to large in size, with muscular and robust physiques. Fully grown, Piedmontese cattle weigh between 750kg to 900kg, with bulls reaching up to 1,100kg. Their relatively heavier weight and muscular build compared to other cattle make them advantageous for meat production.

2. Adaptability: 

Piedmontese cattle possess a strong adaptability to harsh environments, likely stemming from their origin in the Alpine terrains and harsh climates of Piedmont. They thrive in various climate conditions, including cold, dry winters and hot summers. Their thick fur aids in adapting to such climates.

3. Double Muscling:

Due to a mutation in the Myostatin gene, Piedmontese cattle exhibit a genetic trait known as double muscling. This allows for unrestricted muscle development, resulting in 14% more muscle compared to regular cattle. This contributes to higher meat yield and improved meat quality.

4. High-Quality Meat: 

The meat from Piedmontese cattle is known for its delicious flavor, tenderness, and quality. This is attributed to its low-fat and high-protein content, particularly low in saturated fats. The double muscling characteristic of Piedmontese cattle leads to exceptionally tender and flavorful meat, providing chefs and consumers with a delightful dining experience.

The breeding and rearing of Piedmontese cattle with these advantages have seen continuous improvements through modern animal husbandry techniques and genetic studies. They hold significant positions in Italy and Europe’s cattle industry, with their genetic traits and meat quality continuing to garner attention.

Especially in Italy, strict adherence to quality and hygiene standards in Piedmontese beef production ensures consumers receive safe and reliable meat. Consider filling your table with the delicious, safe, and high-protein, low-fat Piedmontese beef for a delightful dining experience.


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