Piedmontese Beef Selections

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We are very pleased to offer a limited selection of premium-cut, dry-aged steaks from the Piedmontese breed of beef cattle.

While supplies last, we have the following selections:

Ground Beef SOLD OUT! A mix of chuck, round, and sirloin trimmings of our dry-aged Piedmontese beef. With the addition of about 10% USDA Prime beef, we’ve created an 85% lean blend that will give you burgers of extraordinary juiciness and dry-aged flavor.

They’re shipped frozen and are only available for pre-order. When they’re gone, they’re gone.

About Piedmontese Beef
Piedmontese beef cattle are of Italian origin and unique among breeds because of their double-muscling, meaning that their hindquarter is heavier than other breeds providing abundant sirloin and round cuts.

Piedmontese are also known for their uncommon combination of leanness and tenderness. In terms of caloric, fat, and cholesterol content, Piedmontese beef is lower on all counts than skinless chicken. Also, due to its lower fat content, Piedmontese beef cooks in 1/3 to 1/2 the time of other beef.

It is an ideal option for those who want a leaner cut of beef steak without sacrificing flavor and tenderness. Piedmontese beef has moderate marbling and a thinner exterior fat cap than prime cattle. Up to three weeks of dry aging concentrates its flavor and enhances its inherent tenderness.

Lobel’s Piedmontese beef comes from pasture-raised cattle from Northeastern Pennsylvania. There, Doug Kogel, owner of Banner Farms, is currently building his herd, of full-blood Piedmontese sires crossed with either Limousin or Senapol dames. They are raised on 100% vegetarian diet of grasses and forage for most of their lives, before being finished on a combination of grains. They are free of subtherapeutic antibiotics and growth hormones.

Piedmontese cattle are an ancient breed originating in Pakistan 25,000 years ago from a breed known as Zebu that migrated to the mountains of Italy. There, they intermingled with the local cattle, another ancient breed, the Auroch. They’ve been breed in the United States for less than 30 years.

In Europe today, Piedmontese are as prized for their fine beef as they are for the rich milk they produce that is transformed into wonderful local, artisanal cheeses.