MEAT CHARACTERISTICS
Versatile without the toughness, and positively overflowing with rich flavor, the Manzo Piedmontese difference from every other cut of conventional beef is as stark as night and day. Piedmontese beef is the perfect culmination of texture and flavor, marrying a naturally low fat content with the breed’s signature fine muscle fibers to create an experience that truly melts on the tongue. By keeping an eye toward these exceptional genetic hallmarks, our team has perfected our approach to butchery, crafting inspiring packages of Piedmontese beef. Imagining the Manzo difference may prove difficult without experiencing it for yourself.
Old-world techniques, modern science
First and foremost, the untouchable tenderness is achieved through muscle fibers that are a fraction of the diameter of conventional muscle fibers, and muscle groups that contain extremely low levels of collagen, connective tissue between fibers. Collagen is the factor that drives the need for marbling in other breeds, and within Piedmontese this need is eliminated. In having a hyperdense muscle group, it lacks insulating factors (fat and collagen) that slow the transfer of heat, and in doing so allows that meat to cook 50% faster than conventional beef. Other factors at play are extremely low LDL cholesterol, elevated HDL cholesterol, low calories, and greater protein per ounce. It is no wonder why Piedmontese has been touted as a heart healthy beef for decades
FEED SOURCING
A ruggedly beautiful region, the Northern Palouse region of the Pacific Northwest is rich in agricultural heritage. The cattle are raised on a locally harvested high fiber diet consisting of dryland alfalfa, grasses, peas, barley, and grape pomace that further enhance the naturally lean and tender texture. The dry, arid climate of the region, along with the sandy loam soils and high elevation, contribute to a distinct flavor profile in the meat that is subtly sweet, yet complex and truly unique to this location.
THE ABBATOIR
We cut each section according to the client’s preferences for steaks, roasts, ground, and bone. Exclusively available are Piemonte style cutting techniques that provide cuts previously unavailable in North America, allowing for the creation of cooked dishes never before experienced on our shores.
THIRD-PARTY TESTING
Our beef undergoes meticulous laboratory testing and analysis by accredited third-party professionals to ascertain its nutritional composition. Comprehensive reports detailing these findings are readily accessible upon request, ensuring transparency and fostering confidence in the exceptional quality of our product.
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