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Started By
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Piedmontese beef locally?
Posted on 3/14/14 at 10:28 am
Posted on 3/14/14 at 10:28 am
Anyone know if I can get Piedmontese beef locally? Maybe Rare Cuts or something?
2
Posted on 3/14/14 at 10:30 am to Neauxla
That is a strange request.
What makes you need Piedmontese beef specifically?
What makes you need Piedmontese beef specifically?
Posted on 3/14/14 at 10:31 am to Neauxla
We used to raise these cattle back in the late 90's. Not a common breed at all. If you are just looking for the leaness of meat try charolais. They are a lean beef as well very common in LA.
Found M4 Cattle in Livonia using Market Maker Website:
LINK
Found M4 Cattle in Livonia using Market Maker Website:
LINK
This post was edited on 3/14/14 at 10:42 am
Posted on 3/14/14 at 10:53 am to BlackenedOut
quote:
That is a strange request.
Yeah, much easier to find their wine.
You would almost have to special order the beef.
ETA: I would check with Cleaver first.
This post was edited on 3/14/14 at 10:55 am
Posted on 3/14/14 at 10:54 am to BlackenedOut
quote:
What makes you need Piedmontese beef specifically?
have you had it? It's DELICIOUS!
Posted on 3/14/14 at 10:57 am to pointdog33
quote:
Not a common breed at al
I know there are 2 farms out west that offer Piedmontese cattle. Apparently they imported them from Italy
Posted on 3/14/14 at 10:58 am to Neauxla
I have had it plenty times, and I'll take a certified angus steak over it any day. It's just another lean red meat animal.
Posted on 3/14/14 at 10:59 am to pointdog33
Had their ribeye at a bachelor party. It was cooked on some shitty falling apart grill in the middle of coonass country and it may have been one of the best steaks I ever had.
Posted on 3/14/14 at 11:04 am to Neauxla
Originally they are all from Italy, then there were a few cattle that were able to be imported. They gained a little popularity in the mid 90's but once the farmers who were raising them realized how difficult they were produce because of calving issues, and the lack of a market for them they quickly lost their steam. The continental breeds like charolais, gelbvieh, limousin, and simmental are all leaner meats.
Posted on 3/14/14 at 11:08 am to Neauxla
Im sure you werent 15 beers deep before finally eating something. That might have something to do with it.
Posted on 3/14/14 at 11:08 am to pointdog33
I don't care about leaner meat. I care about flavor. And this stuff is delicious.
Posted on 3/14/14 at 11:09 am to BlackenedOut
quote:
Im sure you werent 15 beers deep before finally eating something. That might have something to do with it.
Actually I wasn't. Maybe 2 or 3. We were supposed to get up at 5 am to go fishing.
Posted on 3/14/14 at 11:13 am to Neauxla
quote:
It was cooked on some shitty falling apart grill in the middle of coonass country
Probably had to do more with the coonasses than the beef.
Posted on 3/14/14 at 11:13 am to Neauxla
Did you ask the coonass fellas where they got it? I'd actually like to know as well since I have not heard of it around for a while. There was a guy in Abbeville who had some. Last name Meaux.
Posted on 3/14/14 at 11:14 am to pointdog33
The guy who bought it works for Sysco and special ordered it from Italy.
Posted on 3/14/14 at 11:16 am to Neauxla
I think you have answered your initial question.
Just like anything, certain foods are better when they grow where they are supposed to. I am no cattle farmer, but I'd think trying to raise cattle that is used to the lush terrain of the Piedmontese foothills in South Louisiana would not yield similar results.
Just like anything, certain foods are better when they grow where they are supposed to. I am no cattle farmer, but I'd think trying to raise cattle that is used to the lush terrain of the Piedmontese foothills in South Louisiana would not yield similar results.
Posted on 3/14/14 at 11:16 am to TigerWise
quote:
Probably had to do more with the coonasses than the beef.
This
This post was edited on 3/14/14 at 11:18 am
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