I've located a local supplier of Piedmontese Beef: Angelic Beef. I've not yet tried it, but am curious if anyone here has tried Piedmontese and can recommend. The Piedmontese breed seems to have a specific gene that reduces fat, yet increases tenderness. Seems counterintuitive. Thoughts, other than to try it and report back?
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Hmmmm..... tenderness, at face value, tends to come from a muscle that is not used much such as tenderloin as it just hangs there. Beefy flavor tends to come from well used muscle such as brisket and the round for roast beef. Cooking techniques tend to emphasize/ pull flavor from different cuts of meat.
We know juicyness is a form af several variables. Very interesting. I will be clicking your link shortly and looking at this. I like the thought process. Ok, really I just like fat and beef but very interesting.
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Interesting reading about it. Gonna have to give this a go. I've got a Costco prime NY strip in my freezer. Maybe pick up a Piedmontese NY strip next weekend at the farmer's market and do a side by side taste test.
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