One of the merits of Piemontese is the muscular development that leads to a huge dressing out of the carcass and peculiar traits of the meat. Other beef breeds barely reach 60% at slaughter while Piemontese may overpass 70%. This is also due to light bones and fine skin which reduce the offal.
A very important element for the quality and the traits of the beef is the “product category” of the animal. We mean the age, the gender and in some cases also the breeding system and feeding.
Increasing the value and safeguard of the Piemontese meat
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Time before the official traceability of the beef, the Piemontese breeders had started a project to increase the value and to safeguard the meat through Coalvi (Safeguarding Consortium of Piemontese Breed).
Trading
