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Blues/ Blondes/Piedmontese
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<blockquote data-quote="CKC1586" data-source="post: 289305" data-attributes="member: 816"><p></p></blockquote><p>Sounds interesting, just remember to tell the folks that buy the meat from your Pied/Lim calves that it is best boiled or roasted. If they were to put it on the BBQ they would have a very poor eating experience. Something that was stressed to us when visiting the Pied testing center was that you never BBQ a pure Pied steak and that if you are looking for meat that can be pan fried or BBQ ed do not breed a Pied bull to another lean breed but rather one of the breeds that have a fair amount marbling in their meat.( they named a number of your more common british breeds) Just a heads up, and good luck with the experiment![/quote]</p><p></p><p>Oh gosh, I couldn't disagree more on the cooking of the Piedmontese beef! The thing you do need to remember is that your cooking time needs to be cut nearly in half. I like my steak rare and grilled, usually don't thaw it but put it on the grill for about 4 to 5 min. each side. Rub it with olive oil, salt pepper and garlic salt and yum. Your roasts will cook faster so be careful not to overcook or it will get dry. We even do the round steaks on the grill and they are great. I have pan fried steaks but prefer them on the grill. One good recipe tho is to put about a tablespoon of olive oil in a frying pan season your steak (monteray seasoning is good, or some fresh garlic and rosemary but good ol salt and pepper is great too) sear it on both sides for about a minute then put the pan in a preheated 375 oven for about 10 to 15 minutes depending on how done you like it. The hamburger is awesome but I usually oil my pan or if grilling them rub a little olive oil on the patties. The thing with the Piedmontese is that the double copy myostatin gene gives you lean and TENDER beef.</p><p>[/QUOTE]</p>
[QUOTE="CKC1586, post: 289305, member: 816"] [/quote] Sounds interesting, just remember to tell the folks that buy the meat from your Pied/Lim calves that it is best boiled or roasted. If they were to put it on the BBQ they would have a very poor eating experience. Something that was stressed to us when visiting the Pied testing center was that you never BBQ a pure Pied steak and that if you are looking for meat that can be pan fried or BBQ ed do not breed a Pied bull to another lean breed but rather one of the breeds that have a fair amount marbling in their meat.( they named a number of your more common british breeds) Just a heads up, and good luck with the experiment![/quote] Oh gosh, I couldn't disagree more on the cooking of the Piedmontese beef! The thing you do need to remember is that your cooking time needs to be cut nearly in half. I like my steak rare and grilled, usually don't thaw it but put it on the grill for about 4 to 5 min. each side. Rub it with olive oil, salt pepper and garlic salt and yum. Your roasts will cook faster so be careful not to overcook or it will get dry. We even do the round steaks on the grill and they are great. I have pan fried steaks but prefer them on the grill. One good recipe tho is to put about a tablespoon of olive oil in a frying pan season your steak (monteray seasoning is good, or some fresh garlic and rosemary but good ol salt and pepper is great too) sear it on both sides for about a minute then put the pan in a preheated 375 oven for about 10 to 15 minutes depending on how done you like it. The hamburger is awesome but I usually oil my pan or if grilling them rub a little olive oil on the patties. The thing with the Piedmontese is that the double copy myostatin gene gives you lean and TENDER beef. [/QUOTE]
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