Naturally Lean. Remarkably Tender.
Beef it up with MLP.
Raised without antibiotics
growth hormones added.
|Piedmontese Beef: By the
| 3.5 ounce serving
| Piedmontese Beef
| Conventional Beef
| Chicken (skinless)
|(Measurements in grams, cholesterol in
Source: USDA AG Handbook #8 and Warren
Lean and Healthy
Piedmontese beef is lower in
fat and cholesterol than conventional beef. In fact, Pied beef is more
comparable to chicken and turkey in terms of fat, cholesterol, and protein
content than to the conventional beef found in most grocery stores and
restaurants. Health and fitness experts hail it as a great source of
protein with very little fat. The American Heart Association has even
recognized some Piedmontese beef cuts as "heart-healthy foods."
Tender and Tastes Great
But here's the best
part: MyoLean Piedmontese beef is tender, juicy, and great tasting. While
there are other breeds that produce lean meat, their beef is often dry and
bland. Piedmontese beef, on the other hand, is lean, tender, and flavorful
all at the same time.
One food critic has noted: "In side-by-side tasting with New Zealand
rib-eyes and $22-a-pound Angus tenderloin, the P-beef was more juicy and
tender, with some cuts, such as the tenderloin, having as much beefy
flavor as the Angus - or more."
('Guilt-Free Steaks: They're lean,
juicy and good for you.' By Chris Christensen. The Oregonian, Food Day,
Oct. 31, 2000.)