"double-muscled" these animals had a lot of potential as beef cattle. The first known Piedmontese didn't come to North America until around 1979. (https://breeds.okstate.edu/cattle/piedmontese-cattle.html)  

​

Our dad started raising Piedmontese cattle in 1998. Around 1997, he had some heart issues and was told to get on a heart healthy diet. He was told he could only eat a few ounces of red meat a week UNLESS it was Piedmontese beef - then he could double the amount of red meat allowed every week. He learned the American Heart Association endorsed or approved Piedmontese beef - so to a guy raised on a beef farm it was a no-brainer - he started raising Piedmontese!

​

Our herd does just what almost all cattle in southwest Oklahoma do – they live on grass pasture.  We have a cow/calf operation.  That means we raise cattle the old-fashioned way; we use bulls on the herd that are selected for ease of calving and calf weight gain.  We are blessed to have access to some of the best lines of Piedmontese genetics in the entire breed because our father started in this breed and was able to buy and raise some fantastic Piedmontese cattle over the last 25 years. He has had one of the largest herds of Piedmontese cattle owned by a single individual in North America and he has introduced us to a lot of great Piedmontese ranchers across the country who are great people. 

​

We feed our cattle grass, grass hay, wheat hay or alfalfa hay.  At certain times of the year we supplement the grass with an all-natural feed that is made by in large of beet pulp, soybean and corn.  Our cattle do not live in feed lots.

​

The bulls in our herd are all registered Piedmontese. We have two basic groups of cows in our herd.We have Piedmontese cows and cows that are angus/limousine cross. The calves from the Piedmontese cows are held back to increase our herd size, or we sell those calves to other Piedmontese ranchers, or we hold the calves to grow out to be processed for selling meat. 

​

The cows in our herd that are angus/limousine are a special part of our family legacy.  We acquired those cattle from an aunt and uncle as the cattle were from one of our grandfather’s last herds.  Through years of breeding he kept cows that were resilient, good mothering cows. He wanted strong, hardy cattle that could make it through harsh Oklahoma winters and summers and raise a good, large calf. We now breed those cows to Piedmontese bulls and sell those calves at open market or hold them back to be processed.  This has resulted in a great combination for beef to put on the plate.

​

We do a DNA blood test on every animal we have processed so you will know that your beef is Piedmontese! When you buy a quarter/half or whole beef, you will receive a copy of the DNA results for the beef you purchase.  The purpose of the DNA test is to assure the cattle sold for beef carries the genetic traits that make the beef tender and lean – called a “myostatin” gene.