Piedmontese is a breed of cattle that looks like beef and tastes like beef but with the cholesterol and fat content of poultry or white fish. The Piedmontese cattle originated in the Piedmont region of Northwestern Italy. They are 100% grass fed, chemical free and 100 percent organic. This beef has a reputation of superior taste and tenderness. This will be our question of the day. Does this beef live up to all the hype?
It took a little searching to find this beef. We found it at a specialty butcher shop at the Café Rouge. We purchased the chuck roast because we wanted to make Chili Colorado. This meat looks so very good. It is a deep dark red color. There is very little fat, but there is a lot of marbled fat striated through out the meat. It smelled beefy. We purchased four pounds at six dollars a pound. Let’s go to the kitchen.
The beef was cubed and seasoned with sea salt and freshly ground pepper. A large enameled cast iron pan was used to render some bacon for the fat to brown the meat. Once the lard was rendered the beef cubes were browned in batches. We just seared and caramelized the surface of these cubes of meat joy. Some onions and leeks were chopped. These were gathered from the garden. Some home canned tomatos and a mixture of several chili powders were added. I will refer you to a previous recipe here. This pot of Red was simmered for two hours. The house smelled delicious.
We purchased some fresh masa to make some grilled tortillas. A fire was built in the Weber and the tortillas were formed. A little Jumbo Asparagus made it to the grill also. You know I had to get the grill in here somehow. The meal was ready for the ultimate decision. The meat was tender. It almost melted in your mouth. It had a beef flavor that was unreal. The flavor of the beef was the star of the show. I would say it had a little gamey flavor in a good way. It was so tender and had a flavor that needs to be experienced. Piedmontese beef is a protein that I would recommend. We definitely will be purchasing different cuts of this beef for experimentation. Who would of thunk that I like grass fed beef?
It took a little searching to find this beef. We found it at a specialty butcher shop at the Café Rouge. We purchased the chuck roast because we wanted to make Chili Colorado. This meat looks so very good. It is a deep dark red color. There is very little fat, but there is a lot of marbled fat striated through out the meat. It smelled beefy. We purchased four pounds at six dollars a pound. Let’s go to the kitchen.
The beef was cubed and seasoned with sea salt and freshly ground pepper. A large enameled cast iron pan was used to render some bacon for the fat to brown the meat. Once the lard was rendered the beef cubes were browned in batches. We just seared and caramelized the surface of these cubes of meat joy. Some onions and leeks were chopped. These were gathered from the garden. Some home canned tomatos and a mixture of several chili powders were added. I will refer you to a previous recipe here. This pot of Red was simmered for two hours. The house smelled delicious.
We purchased some fresh masa to make some grilled tortillas. A fire was built in the Weber and the tortillas were formed. A little Jumbo Asparagus made it to the grill also. You know I had to get the grill in here somehow. The meal was ready for the ultimate decision. The meat was tender. It almost melted in your mouth. It had a beef flavor that was unreal. The flavor of the beef was the star of the show. I would say it had a little gamey flavor in a good way. It was so tender and had a flavor that needs to be experienced. Piedmontese beef is a protein that I would recommend. We definitely will be purchasing different cuts of this beef for experimentation. Who would of thunk that I like grass fed beef?
