Piedmontese Cattle

Senior Champion Bull

JMVP Mr. Hugo

Our herd sire by Mr. Electric (a Quincy son)
out of an Olmo daughter

Two-Time Piedmontese Association of the United States
National Grand Champion Bull

at the 2001 and 2003 Georgia National Fair

Senior Champion Bull
Houston Livestock Show
February 2001



National Grand Champion Bull
Georgia State Fair
Perry, Georgia
October 2001

 

For more information on Hugo, click here.




Beaver Creek Farm


Beaver Creek Farm is located in northeast Georgia.  We acquired our first piedmontese cattle in 1998 as a result of our search for a profitable, green alternative to conventional beef cattle.  We love our Piedmotnese.  Over the last eleven years I have been successful in establishing a COMMERCIAL herd - cattle that breed in sixty days, calve unassisted, rebreed, and wean a good calf.  Our cattle are on a strict schedule to minimize labor and increase value of steers by marketing as a single group at weaning.  These are cattle for people who want to breed Piedmontese that perform in the marketplace.

We have a high percentage of Anaborapi ( www.anaborapi.it ), the Italian stud farm, animals in our pedigrees.  Anaborapi is the ONLY source of piedmontese semen with meaningful EPDs - weight gain, muscularity, calving ease, ability of daughters to calve (values are based on 100 as average, greater than 100 means more superior).  Our current program is to breed a few animals by AI using Anaborapi semen, then clean up with bulls sired by top Anaborapi bulls out of cows proven to breed and calve easily, with superior performing offspring.  Most go back to Hugo and Lewis, animals out of established top performing Anaborapi bloodlines, whose record speaks for itself.  We have been fortunate to have some outcross imported Italian cows to incorporate into our pedigrees.  We have a program to develop polled fullblood piedmontese but these are NOT currently available.  We usually have a few weanling or yearling bulls available as herd bulls, which have been stringently selected and then evaluated as commercial versus fullblood herd sires.  We sell two year old confirmed bred heifers and occasionally a few cows to allow us to continually expand our genetics and the quality of our herd. 

WHY PIEDMONTESE:

 

  • Fullblood Piedmontese produce superior low cholesterol low fat high protein low calorie beef.  A 100 gram (3.5 oz) steak has 38 mg cholesterol, 1 gram fat, 100 calories. 
  • Fat is replaced with protein.  Meat is tender and flavorful, based on the meat, not on fat.  It is rated superior or excellent in Europe.
  • Fullblood Piedmontese yield exceptionally high percentages of meat:  72-75% hot hanging weight, 80-85% yield of processed meat*.  This is due to light bone, double muscling, long bodies, thinner hides, small heads (i.e., waste is minimized).
  • Fullblood Piedmontese are extremely heat, cold and insect tolerant, to the same degree as Brahmas, but without the drawbacks. Fullblood Piedmontese are very feed efficient and environmentally friendly.  As a result of the heat tolerance, they do not wallow in creeks and tear up sensitive wetlands.
  • Fullblood Piedmontese have excellent temperaments and are very tolerant mothers, sometimes nursing 2 or 3 calves at a time.
  • Fullblood Piedmontese are slower to mature than other breeds but "just keep on going" longer than many other breeds of cattle.  We have 12-14 year old cows still in production.
  • We do not breed until 24 months of age.  We have a very low incidence of dystocia (2-10%, based on 20-40+ calves per season).+ 

Piedmontese cross well on all breeds of cattle.  Offspring bring a premium in the lean meat market (Montana Range, Laura's Lean). Beef from crossbred (50%) and purebred single myostatin gene Piedmontese has significantly reduced fat and calories, and higher yields than normal cattle.  A continental crossbred (50% piedmontese) steak will have approximately 66 mg cholesterol and 9 grams fat in a 100 g steak*.  Skinless chicken breast is 66-68 mg cholesterol and 3 grams of fat.  Regular beef is 68-72 mg cholesterol and 26 grams of fat in a 100 g steak*.  This animal will typically have a 65-68% hot hanging weight and 68-75% yield as compared to a 58-62% hot hanging weight and 58-62% yield* for regular beef cattle. All animals are extremely heat and insect tolerant.

FALLACIES: Piedmontese crosses are harder to calve.  This is NOT true.  The meat from a piedmontese cross is low cholesterol.  This is NOT true.  Unless the animal is two copy myostatin, fat, but not cholesterol, is decreased. Two myostatin copy black cattle are the same as fullblood piedmontese.  This is NOT true.  Yield is lower due to heavier bone, heavier hides, shorter bodies. These animals are not as heat or insect tolerant as a fullblood piedmontese due to heavier coats and black color. Piedmontese have a higher incidence of dystocia.  This is NOT true for the breed as a whole.  Dystocia is determined by genetics, age, feeding practice.  Piedmontese selected, bred and raised for calving ease have no higher incidence of dystocia than any other breed.

+Dystocia is increased with overfeeding, poor selection of bulls, breeding too young or in poor condition, inadequate selenium and other minerals. *These values are based on a values collected by Beaver Creek Farm and those in the literature; actual values may vary.

Note: There are two registries for Piedmontese - the original Piedmontese Association of the US (PAUS) and North American Piedmontese Association (NAPA). PAUS and NAPA both register fullblood 100% piedmontese as fullbloods.  PAUS registers high percentage Pieds as purebred piedmontese, both register crossbreeds - PAUS calls them tenderlean or tendercross and NAPA calls them naturalean cattle. All of our cattle are 100% piedmontese fullblood cattle, confirmed by DNA, and registered with PAUS.

 


Patrea Pabst
Email Beaver Creek Farm

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