MyoLean. What's it Mean?
Piedmontese cattle are exceptional animals within the cattle kingdom. As far as quality meat production, they operate on a higher level than their peers. This is due to a naturally occurring anomaly referred to as "double muscling." Meat animal scientists believe this double muscling in Pied cattle was naturally developed by the breed's ancestors, the Italian native Aurochs and the Pakistani-bred Zebu, whom intermixed over centuries as they were used dually as carrier and meat animals in northwestern Italy (the mountainous Piedmont region).
"MyoLean" takes its name from the gene responsible for double muscling in the Piedmontese, “myostatin”. The myostatin gene is actually responsible for inhibiting the number of muscle fibers in most mammals. But in Piedmontese cattle, the myostatin gene has naturally deactivated itself, resulting in a significant increase of muscle fibers and massive muscle growth in Piedmontese cattle. This inactivity of the myostatin gene in Piedmontese cattle is a natural phenomenon. Full-blooded Piedmontese carry two copies of the inactive myostatin gene, passing along at least one copy of the gene to their offspring.
Tests conducted at the U.S. Meat Animal Research Center in Clay Center, Nebraska, indicate that the muscularity brought on by the myostatin gene allows even half-blooded Piedmontese animals to yield almost seven percent more beef with 14 percent less fat per carcass than today's conventional beef cattle. For these reasons, Piedmontese cattle have been Italy's most popular beef breed for years and are common throughout Europe.
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.)
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