They say a picture is worth 1000 words. These three images pretty much tell it all!
Picture 1 is taken from a standard carcass. Notice the amount of fat, and the amount of meat!
Picture 2 is from A Piedmontese cross cattle beast. Note the significant decrease in fat, and much larger lean meat area.
The final photo is from a 100% PIedmontese cattle beast. Note the almost total absence of fat.
Piedmontese meat is:
- Gentically the tenderest meat
- Genetically the leanest
It has 14% more meat than an equivalent sized cattle beast (and 7% more for a cross breed). Almost all this extra meat in in the better cuts.
If you are a commercial cattle breeder, and want to increase your return per animal, Piedmontese is an attractive option. We believe that, in time, Piedmontese will be the number one choice as a terminal sire.
If you are a breeder, and want to maximise your returns, Pedmontese is a great choice. With so few animals available in New Zealand, the advantages are obvious.
If you are a lifestyler, with just a few head in your front paddock. or one "for the freezer" - PIedmontese is a great choice.
We have many interesting articles on our Web links - have a read.
For more information - contact any of our members who will only be too happy to supply help and information. |
