Piedmontese Beef Brisket
One boneless roast, 11-12lbs
Because of a double muscle gene, Piedmontese beef is considered
the tenderest of all beef breeds. Pied is so delicious we keep it
on our website year round.
Piedmontese cattle originated in the foothills of northern
Italy, home to the Slow Food movement. Along with Angus, Kobe and
Chianina, Pied is considered one of the tastiest cattle in the
world. It is very tender and many of the country's best chefs love
it. Today, a network of family farmers are raising cattle
naturally, on a pure vegetarian feed without the use of antibiotics
and without added growth hormones. Piedmontese beef has
significantly less fat and cholesterol than commodity beef, giving
it a healthier profile, along with its flavorful
characteristics.
The brisket is an incomparable piece of beef from the breast of
the cow that is ideal for a multitude of dishes: cured for corned
beef, smoked in barbecue, or braised for a hearty pot roast.
Popular around the world for its succulent, falling apart
tenderness and delicious flavor, the brisket is a traditional
holiday meal in many cultures as well as a staple in winter times.
Whatever method you choose, the brisket should be cooked low and
slow for optimum results. Our briskets come in whole form, with
first and second cut still attached to each other. This guarantees
a moist and delicious result once cooked.
