Piedmontese beef is a Slow Food Presidium. The production area of the native Piedmontese breed of cattle, better known as Fassone Piemontese, embraces the whole of Piedmont; in particular the province of Cuneo, the province of Asti and some areas of the province of Turin.
Once used for milk and meat production and for work, today the Piedmontese Breed is mainly bred for the production of high quality meat, excellent for the preparation of extraordinary typical dishes.
Numerous researches show that the beef of the Piedmontese Breed, in particular, is poor in fat: 0.5 - 1% against 3% of other breeds of cattle. Thanks to the low cholesterol content
, it is identified as leaner than many other white meat or fish and is internationally recognized as one of the best meats for its dietary and nutritional values
The characteristic red colour of the meat is due to the significant content of iron and antioxidant compounds, largely linked to Vitamin E, and to the motor activity that favours vascular development and the elimination of fat around the muscle fibres.
In Cascina Stella, in fact, all cattle of the Piedmontese breed are free to move freely within the 30 hectares of land owned.
HOW WE MAKE PIEDMONTESE GROW
In Cascina Stella all the cattle of the Piedmontese breed grow in strict compliance with the rules of traditional breeding, following the rhythms of nature.
The healthy and genuine nutrition of the animals is the principle that guides every phase of breeding and that imposes the Closed Cycle system. Both in the stable and in the semi-wild state. After the first five months of life, the calves, born from Cascina Stella's brood cows, are weaned and switched from mother's milk to hay and fodder based on maize, alfalfa, soya and bran.
To obtain quality meat, Cascina Stella uses only traditional foods grown, produced and processed on its own farm, with the exception of soya, which is of controlled origin and purchased from selected suppliers.
Cascina Stella does not use genetically manipulated seeds.