1. Certified by the American Heart Association.

2. Much lower in fat and cholesterol than the other beef breeds.  Naturally high in protein.

3. Tests even show that the fat and cholesterol of the Piedmontese carcass is lower than that of chicken and fish.

4. Higher dressing percentage than normal with the full bloods consistently dressing 70% and above.

5. The carcass yields more expensive cuts of meat.

6. The carcass has very little waste.

7. The meat is extremely tender and maintains its taste in spite of the reduced amount of fat.

8. The USDA test station in Clay Center, Nebraska supports the claims that the Piedmontese carcass ranks above carcasses of all other beef breeds in tenderness, lowest fat percent and maintains its taste with one third less cooking time.  

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