The Piedmontese breed comes from the Italian Piedmont region, where ancient European cattle referred to as Auroch were plentiful. The area was also home to Zebu cattle that his migrated there thousands of years earlier. The combination of these two breeds would form the early Piedmontese type. The harsh terrain and severe conditions that were prevalent in this area have influenced the evolution of this breed.
Double-muscling is perhaps the most distinguishing feature of the Piedmontese breed. This feature makes Piedmontese cattle useful in cross-breeding programs that aim to improve dressing percentages, This is made possible by a genetic mutation of the myostatin gene (which usually inhibits muscle growth). The mutation also helps to minimise fat content and simultaneously enhance the tenderness of the beef. Piedmontese beef is also recognised for its high levels of protein and (good) Omega 3 Fatty Acids, and low levels of cholesterol. The high rib eye muscle area is also a celebrated aspect of the Piedmontese caracse.
It is a medium-sized breed whose coat colour ranges between white and shades of grey with possible black colouring on the muzzle, ears, tassle and hooves. Mature cows typically weigh around 550 kilograms.
High fertility, longevity, easy calving, efficient feed conversion, impressive maternal behaviour and generous milk yield are characteristic. Although Piedmontese are bred primarily for beef production, some breeders use their milk for the production of cheese. The breed is also renowned for its strong hybrid vigour.
Today, Piedmontese cattle are found throughout the world in countries including Italy, Brazil, Denmark, Australia, New Zealand, Great Britain, Canada, Poland, Mexico, Holland and Poland. In Australia, Piedmontese seed stock is derived from Canada, Italy and the United States. The Australian Piedmontese Cattle Breeders Association provides information and resources for breeders and the public.
