NEW! Paleo Ground Beef! Limited supply- only $15/lb
Welcome
Healthy, Tender & Sustainable Beef
Discover the unique, high-quality meats at Morning Ride Ranches
piedmontese cattle
Less fat
High in Protein
High in Protein
Minimizing fat content and still maintaining tenderness and flavor is what Piedmontese beef is all about. Results from other Piedmontese ranchers, like MANZO have tested and found the following for Total fat:
Fullblood Piedmontese has 6.51 grams of fat compared to American Wagyu of 24.8 grams, Salmon at 11.2 grams, Turkey at 11.5 grams and Chicken at 10.3 grams. These results are based on a 3.5 oz serving
High in Protein
High in Protein
High in Protein
For those looking for the highest protein in beef, you have found the right place. Piedmontese has tested time after time to be the highest in protein compared to other beef breeds and higher than salmon! The same MANZO testing results are as follows: Fullblood Piedmontese has 22.6 grams, Wagyu 16.1 grams, Salmon 20.4 grams, Turkey 26.9 grams, and Chicken 27.1 grams.
Tenderness
High in Protein
All cattle tested for protein, tenderness & fat genetics
There is a belief that tenderness is only present in beef if there is a lot of fat. The genetics of Piedmontese defy this. From the U of New England, Armidale, NSW, research, Piedmontese and Wagyu crossed animals were compared for Tenderness. The results were similar on the Tenderness scale with Piedmontese Eye of Round at 4.47 kg and Striploin of 4.07 kg compared to Wagyu at 4.97 kg and 4.06 kg , respectively.
All cattle tested for protein, tenderness & fat genetics
All cattle tested for protein, tenderness & fat genetics
All cattle tested for protein, tenderness & fat genetics
MRR sends in cattle information to the NAPA labs to make sure that all animals are high in protein and low in fat. Results are based on a gene that indicates that the Piedmontese DNA is present which makes it low in fat, high in protein and always tender.
Grand Opening at So Cal Farmers Markets!
All cattle tested for protein, tenderness & fat genetics
Grand Opening at So Cal Farmers Markets!
We are now at both the Brentwood Farmers Market as well as Monrovia Farmers Market. Monrovia Market Hours: Saturdays, 9am - 2pm. Location: 1629 S. Myrtle Ave., Station Square Brentwood Market hours: Sunday 9AM - 2 PM. Location: 741 S. Gretna Green Way, Los Angeles, CA 90049.
Availability
All cattle tested for protein, tenderness & fat genetics
Grand Opening at So Cal Farmers Markets!
As a small, family run ranch, we have limited supply. We are doing our best to keep up with demand, but please be patient with us - we know it will be worth the wait !
recipes and chef
Cooking Piedmontese
Cooking Piedmontese
Cooking Piedmontese
Piedmontese beef has been found to cook in less time than traditional beef sold here in the US. Specifically 25% - 50% less time. This provides for more time cooking the other dishes for the meal!
In many instances, due to the minimal fat and liquid in the beef, the temperature does not have to be as high when cooking USDA Prime meats.
Top Chefs
Cooking Piedmontese
Cooking Piedmontese
NAPA has posted several chef competitions using Piedmontese beef. Several of the links are below.
In addition, there are additional recipes here:
Piedmontese.com | Great Recipes for Rib Roast, Pot Roast, Strip Steaks, and more.
Testing Tenderness
Cooking Piedmontese
Testing Tenderness
Tenderness can be measured by the
Warner-Bratzler Shear Force Test which has been around since 1928. The is an actual tenderness test. The lower the number the more tender. USDA Prime is based on marbling and this is used as a measure of tenderness. However, Piedmontese does not have significant marbling, yet IS tender. Beef tenderness c
Tenderness can be measured by the
Warner-Bratzler Shear Force Test which has been around since 1928. The is an actual tenderness test. The lower the number the more tender. USDA Prime is based on marbling and this is used as a measure of tenderness. However, Piedmontese does not have significant marbling, yet IS tender. Beef tenderness can be measured scientifically.
The most widely used test, Warner-Bratzler Shear Force, measures the physical force required to cut through a piece of beef.
Warner-Bratzler Shear Force can be performed using a Warner-Bratzler shear machine or an automated testing machine with a Warner-Bratzler shear blade and a specific crosshead speed. It is an objective test that adequately scores the shear force required for the beef tested. This results into levels of tenderness perceived by the consumer.