Piedmontese Beef

[leanin' H]

So we made a run into town yesterday for the monthly groceries/parts/fuel/errands/out-to-supper trip. I got out voted on the place we went to eat at by the kids and we ended up at a place called Wingers. Don't know how many of them are around North America but it's a chicken joint. :shock: Now i'd sooner drink turpentine and pee on a brush fire that waste my life eating yard birds, but since i am trying to be a good dad and husband, i didnt throw a fit and allowed myself to enter said establishment for supper. They proudly advertised "Montana raised Piedmontese Beef" sirloin steaks on the menu and since chicken wasnt happening, i tried a steak. WAS NOT IMPRESSED. :? Had absolutely no marbling and had no natural beef flavor. I have hamburger in my freezer that has way more taste and flavor. Now i am not intending to bash Piedmontese as this was simply one, single experience at a dang chicken joint no less, but wondered if any of ya'll have tried it and have feedback? I do know that Wingers, Montana and Piedmontese are all on my list of critters to keep an eye on. The waitress was a real sweetheart and we even complemented the manager as to how awesome she was! But the "steak" was one more reason i hate town. :lol:

Again, never had Piedmontese before and not trying to throw any folks who raise em' under the bus. But if they all taste like what i got, send me a PM and I'll send you a package of high desert ranch raised angus beef that'll show ya what a great steak is supposed to taste like. :lol: For a small fee, of course. :wink:

Note to self: Chicken is evil and life is too short to waste it eating feathered critters unless it's a chuckar!

 

[Denny]

I had some about 15 years ago must have been a close relative to the one you tried eating was the same experience only differance was I did the grilling and I know how to prepare steaks a 7 year old whitetail buck shot in peak rut was an even comparison.

 

[per]

So are you saying H that you don't eat anything that eats with it's "pecker"? :shock: :!: :wink:

 

[Anonymous]

Not sure who is the big push behind it in the state anymore-- but back about 15-20 years ago the Piedmontese Beef thing was a Leachman promotion....

 

[littlejoe]

So we made a run into town yesterday for the monthly groceries/parts/fuel/errands/out-to-supper trip. I got out voted on the place we went to eat at by the kids and we ended up at a place called Wingers. Don't know how many of them are around North America but it's a chicken joint. :shock: Now i'd sooner drink turpentine and pee on a brush fire that waste my life eating yard birds, but since i am trying to be a good dad and husband, i didnt throw a fit and allowed myself to enter said establishment for supper. They proudly advertised "Montana raised Piedmontese Beef" sirloin steaks on the menu and since chicken wasnt happening, i tried a steak. WAS NOT IMPRESSED. :? Had absolutely no marbling and had no natural beef flavor. I have hamburger in my freezer that has way more taste and flavor. Now i am not intending to bash Piedmontese as this was simply one, single experience at a dang chicken joint no less, but wondered if any of ya'll have tried it and have feedback? I do know that Wingers, Montana and Piedmontese are all on my list of critters to keep an eye on. The waitress was a real sweetheart and we even complemented the manager as to how awesome she was! But the "steak" was one more reason i hate town. :lol:

Again, never had Piedmontese before and not trying to throw any folks who raise em' under the bus. But if they all taste like what i got, send me a PM and I'll send you a package of high desert ranch raised angus beef that'll show ya what a great steak is supposed to taste like. :lol: For a small fee, of course. :wink:

Note to self: Chicken is evil and life is too short to waste it eating feathered critters unless it's a chuckar!

So--bet there's a bunch on here who know Ray Antsotigue (sp)?

Hated chickens, advised: "If you see an aig, eat it! One less chicken in the whirld, for sure!"

 

[Faster horses]

A good friend and cattle buyer of ours was involved in a Piedmontese deal
down by Yankon, SD awhile back~like 10 years ago~he stopped in here
on his way to Yankton several times. He didn't talk much about it and soon,
there wasn't anything for him to go to Yankton for. :???: :wink:

 

[jodywy]

bad day when the chicken was probally better then the Beef, and we wouldn't have bashed you if you had pork ribs

 

[flyingS]

I have to ask if they were serving Smart Chicken brand chicken and was it Montana raised or was it Montana Ranch Brand Beef. Just have to satisfy my curiousity.

 

[leanin' H]

I have to ask if they were serving Smart Chicken brand chicken and was it Montana raised or was it Montana Ranch Brand Beef. Just have to satisfy my curiousity.

I've never met a smart chicken, so no help from me there. But here's a link to their website and menu. It's called Piedmont Beef and proclaims it's "Montana Raised Piedmontese beef, which has fewer calories and less fat than standard beef but with a bold, aged flavor". Apparently all that is a code for "this beef tastes like a road killed antelope in mid july". :shock: :lol:

http://www.wingers.info/entrees.htm

 

[loomixguy]

I think what you got on your plate was some damned old refried Billy goat that had been stinking around somebody's place for waay too many years!

Shoulda had the cheek-en!

 

[Hereford76]

So we made a run into town yesterday for the monthly groceries/parts/fuel/errands/out-to-supper trip. I got out voted on the place we went to eat at by the kids and we ended up at a place called Wingers. Don't know how many of them are around North America but it's a chicken joint. :shock: Now i'd sooner drink turpentine and pee on a brush fire that waste my life eating yard birds, but since i am trying to be a good dad and husband, i didnt throw a fit and allowed myself to enter said establishment for supper. They proudly advertised "Montana raised Piedmontese Beef" sirloin steaks on the menu and since chicken wasnt happening, i tried a steak. WAS NOT IMPRESSED. :? Had absolutely no marbling and had no natural beef flavor. I have hamburger in my freezer that has way more taste and flavor. Now i am not intending to bash Piedmontese as this was simply one, single experience at a dang chicken joint no less, but wondered if any of ya'll have tried it and have feedback? I do know that Wingers, Montana and Piedmontese are all on my list of critters to keep an eye on. The waitress was a real sweetheart and we even complemented the manager as to how awesome she was! But the "steak" was one more reason i hate town. :lol:

Again, never had Piedmontese before and not trying to throw any folks who raise em' under the bus. But if they all taste like what i got, send me a PM and I'll send you a package of high desert ranch raised angus beef that'll show ya what a great steak is supposed to taste like. :lol: For a small fee, of course. :wink:

Note to self: Chicken is evil and life is too short to waste it eating feathered critters unless it's a chuckar!

So--bet there's a bunch on here who know Ray Antsotigue (sp)?

Hated chickens, advised: "If you see an aig, eat it! One less chicken in the whirld, for sure!"

he schooled me on the only three things i really think i got out of college. preg check, AI, and physiology of reproduction. pretty nice guy. i wish i could have back just about every penny and every day i wasted on college. i wish i could remember the fella's name that helped teach those classes cause he was a heck of a guy too.

maybe i'm wrong - but when i think of peidmontese beef and montana i think of the deschemaekers even tho they were origanlly hereford breeders.

 

[mrj]

Several years ago, we attended a Leachman sale in MT and ate some Piedmontese beef cooked in the way it's done in the country of origin. Sorry I don't recall which South American country that is.

But I have to say, it was some of the best beef we have ever eaten, and our experiences run from 'home grown' retired roping steers, to 10 year old 'yard ornament' home raised, Scottish Hylanders ( the best flavored, tenderest steaks I ever grilled, from animals butchered by the Houck buffalo ranch crew because the horns were too long to fit into local locker plants), to top steak houses in various cities from San Antonio, Chicago, rapid City, and more I've forgotten.

As i recall it, the meat was a large cut, hanging over some sort of bed of coals of hardwood, and sliced off the cut to serve. It was GREAT! Flavor, tenderness, it had it all!

mrj

 

[Mike]

Double-Muscled cattle always produce more tender beef. Tenderness is the number one factor in a pleasant "beef eating" experience:

Meat Sci. 1994;38(2):255-67.
Effects of double-muscling on carcass quality, beef tenderness and myofibrillar protein degradation in Belgian Blue White bulls.
Uytterhaegen L, Claeys E, Demeyer D, Lippens M, Fiems LO, Boucqué CY, Van de Voorde G, Bastiaens A.
Source
Gent University, Department Animal Production, Proefhoevestraat 10, 9090, Melle, Belgium.
Abstract
Carcass properties and meat quality characteristics of 32 Belgian Blue White double-muscled bulls (DM) were compared with those of 59 bulls of the same breed with normal conformation (N). DM showed superior carcass quality as revealed in increased dressing percentage, meat production yield, conformation grade, muscle/fat and muscle/bone ratios (all P < 0·001). Longissimus dorsi (LD) shear force values, drip and cooking losses at 8 days post mortem (pm) were significantly higher (P < 0·001) for DM, whereas sarcomere lengths were not different. Calpain 1 and calpastatin levels at 1 h and 24 h pm were tremendously decreased in DM as were also cathepsin B and L levels at 1 and 8 days pm (P < 0·001). As evident from semi-quantitative SDS-PAGE, these differences were accompanied by higher titin and lower 30 kDa levels (P < 0·001) in DM. Troponin-t levels were not different, but very low. Intramuscular collagen content was significantly lower in DM (P < 0·001). This suggests that lower background toughness in DM was compensated for by reduced post-mortem proteolytic tenderization. Discrepancy with literature reports regarding tenderness of DM might be related to the extreme muscularity of the Belgian Blue White breed, compared to other DM breeds. The results also suggest that reduced protein turnover might be involved in the muscle hypertrophy phenomenon within this breed, because of likely reduced levels of calpains and cathepsins in living DM animals.
Copyright © 1994. Published by Elsevier Ltd.
PMID: 22059663 [PubMed]

http://www.meatupdate.csiro.au/data/Meat_95_74.pdf

 

[leanin' H]

You can publish all the data you want about tenderness and taste but that was the worst steak i have ever tried. :? I'll happily stick with Angus/Hereford/Simmy beef.

 

[Silver]

You can publish all the data you want about tenderness and taste but that was the worst steak i have ever tried. :? I'll happily stick with Angus/Hereford/Simmy beef.

It could well be that had this outfit been given an Angus/Hereford/Simmy steak they would have made it come out even worse than the steak you got!
Heck, I know people that can make a rutty old mule deer taste great, and others that can't barby a rib steak without making it inedible!
The moral of the story may be to not order steak at the chicken house :lol:

 

[leanin' H]

You can publish all the data you want about tenderness and taste but that was the worst steak i have ever tried. :? I'll happily stick with Angus/Hereford/Simmy beef.

It could well be that had this outfit been given an Angus/Hereford/Simmy steak they would have made it come out even worse than the steak you got!
Heck, I know people that can make a rutty old mule deer taste great, and others that can't barby a rib steak without making it inedible!
The moral of the story may be to not order steak at the chicken house :lol:

AMEN!!! :lol: :lol: :lol: I repent and will never do it again! The crazy part is, i went to the same place 4 or 5 years ago and had a regular sirloin steak and it was not half bad. Live and learn i reckon. :wink:

 

[LazyWP]

H, you sure do need to do lots of repenting. First you get goats, then you eat at a chicken place. What is next?

 

[jodywy]

H, you sure do need to do lots of repenting. First you get goats, then you eat at a chicken place. What is next?

goats are better then chickens......

 

[leanin' H]

H, you sure do need to do lots of repenting. First you get goats, then you eat at a chicken place. What is next?

I hate to admit what i am thinking of doing next, but since i am some of ya'll only source of entertainment here go's..........I am planning to meet a crazy couple, fresh from the wilds of Nebraska's sandhill country, at a cowboy poetry gathering and deliver some frozen, roasted green chillie peppers for transport back to their place! :shock: If i am caught by the authorities, somebody please come visit me at the Heber City, Utah jailhouse. :cry

Don't you have some sheep to gather and curl their horns WP? :lol:

 

[hillsdown]

Mrj ,Piedmontese is from the region of Piedmont, in north-west Italy .

I am sure we could grill these babies up to perfection, they look fantastic !