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View Full Version : piedmontese bisket


boogiesnap
01-25-2013, 09:00 AM
anybody try in competition or competition practice? if so, any thoughts to share?

big brother smoke
01-25-2013, 09:08 AM
You entering bisket contests?:razz:

kyles Q crew
01-25-2013, 09:08 AM
I use Piedmontese beef at work. It is leaner then other beef, it has less marbling, and less connective tissue. If you try it let us know how it turns out.

boogiesnap
01-25-2013, 09:09 AM
You entering bisket contests?:razz:

:doh:

boogiesnap
01-25-2013, 09:11 AM
I use Piedmontese beef at work. It is leaner then other beef, it has less marbling, and less connective tissue. If you try it let us know how it turns out.

yeah, the connective tissue thing intrigues me. a little wary of the less marbling however.

boogiesnap
01-25-2013, 04:59 PM
guess not. :noidea:

sfisch
01-25-2013, 05:33 PM
I looked into them, never cooked one for the low marbling, less fat info like others have mentioned. Seems to be a great beef product, just doesn't seem to be good for low and slow cooking.

Smokedelic
01-25-2013, 05:36 PM
I played with them a little bit a couple years ago. Local supplier, great meat, but always seemed a little lean for what I was looking for. Came out too dry compared to CABs I was cooking at the time. Never ran them in a contest, though.

Coz
01-25-2013, 06:40 PM
My buddy who raises beefers has the first born on the farm Piedmontese steers going into the finishing pen and really by looking at them at this stage they look very nice .I will be watching them with interest to see how they finish out.