|Per 100 grams
The efficiency of the Piedmontese
breed is even carried into the efficiency of cooking
time required by the beef. Based on the years of
data collected by the USDA MARC test on Piedmontese
beef, even half-blood piedmontese cooks
"The strongest contrast shown in my
analysis was between the Piedmontese crosses and the
Hereford-Angus-crosses. They had equal cooking
losses (31.1%) but different steak weights, cooking
times and cooking rates. The average Piedmontese
steak was almost 70g heavier than the Hereford-Angus
cross steak (357.1g compared to 288.3g). Which is
expected due to larger rib-eye areas. The cooking
rate for Piedmontese is 9.2g per minute and for
Hereford-Angus is 8.3g per minute. Applying those
rates to a 12 ounce rib-eye steak from each breed,
the Piedmontese steak would take approximately 5
minutes less to achieve a medium degree on
-Kay Theer - biological laboratory technician,
you are thinking about lean, healthy beef, you are
thinking about Piedmontese.
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