Many consumers know that beef is a valuable source of dietary iron, zinc, and protein. They also understand the benefits of these nutrients in their diet. Yet a growing number of consumers are concerned about the amount of fat and cholesterol that is often associated with meat products. While consumers demand quality beef that is tender and flavorful, they also want a product that is lean with less fat, cholesterol, and calories.

Not only does Piedmontese beef provide a product that is lower in fat, cholesterol, and calories than conventional beef-while providing the tenderness and flavor that consumers desire.

Another benefit of Piedmontese beef is reduced cooking time. In fact, when using Piedmontese beef, cooking time is reduced by about half. The cooking rate for Piedmontese is 9.2 grams per minute compared to 8.3 grams per minute for Hereford-Angus. Applying those cooking rates to a 12-ounce rib-eye steak for each breed, the Piedmontese steak would take approximately 5 minutes less to achieve a medium degree of doneness.