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By choosing the rare, heart healthy Piedmontese beef you are fueling your body with important nutrients. It is especially known for its higher protein content & Omega-3 fatty acids, it is the best alternative to commercially grown & processed breeds.
This Piedmontese beef is raised grass-fed/forage finished on Peony Farms wide pastures
in Lacombe, no fertilizers or enhancers are used on their land, which allows them to achieve the highest quality at the perfect age. They are raised humanely, hormone & chemical free. When an animal is in need of care, a vet will administer what is needed to bring it back to health. This animal will not enter the slaughter cycle until 6 months after being fully recovered & healed. This ensures no antibiotic residue is left in the meat.
Producing forage finished beef.
Forage finished beef is a system of beef production where the animals are fed a diverse blend of plants (forages) in their diet. Research is showing that this diversity of forages increases nutrient density of the final beef product. Diverse plants also improve soil health.
The good grass finished beef is fed a diverse mix of plants (also called forages) which give the beef its improved nutrient density. The lower quality grass finished beef is raised on plants but with low diversity. So lets identify this better meat product for everyone. If it’s raised on diverse plants then let’s call it forage finished beef.
Using a method of food production called Regenerative Agriculture. This method of food production is being proven to improve nutrient density of the food produced as well as improve the environment in which the food is being produced.
Peony farm was established by the
Den Oudsten family in 1987. Peter, Emma and their children take great pride in raising their cattle in the most holistic way possible.
Creating quality and health-driven meat
choices for the people in Central Alberta has been a major goal. Their operation calves over 140 full-blood Piedmontese cows.
Along with this, Peter Den Oudsten is also the president of the Canadian Piedmontese Association.
One Piedmontese bull and four cows were brought by ship to North America.
Today there are some 15,000 such cattle in the U.S. and Canada,
totaling less than one percent of all cattle here in North America.
What makes them different is a unique genetic strain, the inactive Myostatin gene.
This gene provides a higher lean-to-fat ratio, therefore a less connective tissue cut of red meat, which makes it naturally more tender.
In short, this gene doesn't prevent muscle development, thus allowing for the condition called 'double muscling'. This results in fewer calories, lower cholesterol & saturated fats.
It is higher in iron, protein, & contains a higher percentage of the healthy Omega 3 & 6 fat.
The meat has well-distributed marbling, but it is the amazing taste & naturally occurring tenderness that make it second to none. Piedmontese beef exhibits an amazing
acceptance of seasonings, herbs, & flavors. It also cooks faster, requiring less time than beef from other breeds.