It is believed that the race of Piedmontese cattle is derived from an ancient local breed descended from the Bos taurus brachyceros. Other types of cattle infiltrated and developed a group of local breeds that since 1940 have amalgamated to form the Piedmontese breed. The systematic improvement of the resulting race began around 1920. Although it presents a considerable variety in terms of morphology and functional properties.
The Piedmontese is a breed of domestic cattle that originated in the region of Piedmont, in northwest Italy. The calves are born fawn-colored and turn grey with white spots as they mature.
Characteristics of Piedmontese Cattle
Piedmontese cattle young calves of this species until 3 or 4 months have a light brown color that changes into gray in adults. In cows, the adult coat is light gray with the tips of white hairs. The gray of the bulls is darker and is mixed with black hairs on the head. Also the neck, the back, the lower part of the extremities and the lower part of the trunk. Usually, the nose, the hair of the eyebrows and ears, and the tassel of the tail, as well as the skin of the natural holes, are black.
The hair of the coat is short and thin, while the skin is of medium thickness and easy to handle. The horns are black until 20 months, but then the base turns yellow although the pythons remain black. While in the males they leave laterally in the males, in the females the tips are twisted back and forth. You may also like to read Charolais Cattle.
It has a short head in the males but larger in the cows, wide between the eyes and straight in profile. The nose is big. The body is long, the cross of reasonable width and the back broad and straight. The ribs are well pumped and the thorax is deep, the loins and quarters are wide and long. On the other hand, the abdomen is of great capacity and the hindquarters are muscular; the meat arrives in the well-fed animals until the hocks.
The legs are good bones and muscular and the udder is of medium size with quite large nipples. The breed was of triple aptitude, but it is transforming into a producer type of milk and meat. Piedmontese cattle are of solid frame, robust constitution and active disposition. Both outside and within its region of origin have gained fame for its growth and fattening capacity.
Take advantage of the feed, and their channels have fine fiber muscles, well-marmorized and tasty. Its rate of growth is comparable to that of other breeds of supply and can exceed 600 kilograms at 20 months. The carcass percentages are around 53 percent for adult animals and 65 percent for young animals weighing 380 to 420 kilograms at the age of one year. You may also like to read Limousin Cattle.
The relative frequency of live weight of 400 kilograms in males and 330 kilograms in females. At the age of one, they indicate possibilities for selecting fast-growing cattle. The high slaughter rate of calves less than a year old could easily stop the development of this breed. Dairy yields are slowly improving, but by the end of the 40s, the average was only about 2,000 kilograms. For more than 50 years, interest has been expressed in the number of Piedmontese cattle that show the characteristic of the double musculature in the rump and thighs.
Usage
This breed is destined for the production of milk, meat, and work. And therefore it is subject to a wide variety of food and management conditions. You may also like to read Galloway Cattle.
Food
In the hill and mountain areas, the amount of supplementary winter feed is very limited. But in the lower lands where more intensive agriculture in practice, even with irrigation, feeds are variable. But they include crop residues, such as straw, chaff, and bran, cultivated green fodder, hay, concentrates purchased and locally grown. There were also cattle of the hills, of smaller size, although adapted to less favorable nutritional levels. Which are used mostly for work and that produce enough milk only for their offspring?
Special Feature
Piedmontese cattle there are young animals with double musculature. They sometimes cause accidents at the moment of birth that causes the death of themselves and their mothers. Made of black leather and white hair, it keeps Cebu affectations in the movement of leather, which makes it resistant to flies and ticks. The bones of this species are strong and thin. It is also a long-lived race, very rustic, that adapts very well to different climates and reliefs. There is a great difference between Male and females.
The female is female, of a moderate frame, of a weight of 500 to 550 kg., White, with outstanding quarters. The bellies have an udder of moderate size, achieving optimal milk production.
FAQ
What is so special about Piedmontese beef?
Piedmontese beef is a special breed of cattle that originated in the regional region of Piedmont in northern Italy. Compared to other breeds, it is considered one of the most unique and flavorful options available on the market today.
Is Piedmontese beef better than Wagyu?
When it comes to comparing Piedmontese beef and Wagyu, there is no simple answer. Both types of beef are known for their extraordinary taste and tenderness, though they differ in terms of production methods, marbling characteristics, and cost.
How big do Piedmontese cattle get?
Piedmontese cattle are an ancient breed of beef cattle that originated in the Piedmont region of Northern Italy. First recognized and documented in the late 1800s, this breed is well-regarded for its high quality meat and fine marbling. The Piedmontese have a muscular build with an impressive stature, reaching heights between 1.5 to 1.65 meters (59 – 65 inches) at maturity – typically within three years after birth. As far as weight is concerned, adult bulls can weigh in from 700 to 900 kilograms (1,500 – 2,000 pounds), while cows typically range from 500 to 600 kilograms (1,100 – 1,300 pounds). Interestingly enough, even though these animals grow much larger than their domesticated predecessors – primarily because of selective breeding techniques – they possess a relatively low total fat percentage compared to average breeds of similar size which makes them quite popular among farmers looking for healthier alternatives when marketing their products.
Conclusion
If you’re looking for a high-quality cattle breed that has been around since the 1800s, then consider investing in Piedmontese cattle. The ancestry of this type of cow is believed to be descended from an ancient local breed and other types of cows have infiltrated and developed into this group. There are many different varieties with varying physical properties but all share one common trait — they produce excellent beef! We hope our guide about Piedmontese livestock was helpful and wish you luck on your quest to find the perfect cow for your farm or ranch.
As a reference: Wikipedia
