All beef producers understand that tenderness is a very important factor in customer satisfaction. The difference lies in how they achieve that tenderness. Some types of beef rely on inter muscular fat content, or marbling, to enhance tenderness. Traditionally, the beef industry has set high marbling content as the gold standard for tenderness.

However, marbling is the fat that contains highly saturated cholesterol, which is known to pose a health risk to our heart. Piedmontese Beef offers a different approach, making it a more heart-healthy choice. The secret lies in the myostatin gene, which gives the Piedmontese breed of cattle their distinctive "muscle-bound" appearance.

This gene not only contributes to their unique look but also reduces the cholesterol content in Piedmontese Beef. Research conducted by the U.S. Meat Animal Research Center (MARC) in Clay Center, Nebraska, confirmed this effect, and their findings were published in the paper "Beef Leanness Gene Pinpointed" in Agricultural Research magazine.