Piedmontese beef is meat from cattle that had one or two copies of the inactive myostatin gene. This attribute ensures a higher lean fat ratio, fewer marbles and less connective tissue in the meat, as the cattle have an active version of the gene.

Double-muscled cattle  

The effect of the inactive myostatin gene in Piedmontese cattle is that it enables hypertrophic states, commonly referred to as double muscles. Double-muscled cattle produce steaks with low cholesterol and hypertrophy muscle growth, producing lower cholesterol levels than chicken thighs or salmon. Pastures grazed by cows have provided rich, creamy milk for rat cheese for centuries. Fassona beef meat caught the gastronomic world’s attention when Macellaio RC, one of only two restaurants in London, put it on the menu.  

Battuta fassona al coltello    

The battuta fassona al coltello is made with raw fassona beef, a typical Piedmontese beef from cows fed with hay and cereals. The meat is cut with a thin, sharp knife and seasoned with extra-virgin olive oil, lemon juice, salt and pepper.

Fassone razza is a Piedmontese cattle breed that has been used for centuries to supply meat, milk and workforce. Three generations run the Macelleria Ponzo, an artisanal butcher’s shop that offers high-quality meat from carefully reared Piedmontese cattle breeds.

It is the meat that these pasture cows produce that distinguishes them from other breeds. Local cheeses use the rich milk these cattle produce, and with the introduction of tractors, they can do much of the manual work.  

Piedmontese Ribeye steak    

For Piedmontese Ribeye steak, sauté with a mixture of olive oil, butter, fresh parsley, oregano, basil, chives and a little salt and pepper. The herb mixture enhances the taste of the steak, and it tastes fantastic.   

Season with salt, pepper, and olive oil the thin pieces of raw steak. Serve tagliata with mushrooms sautéed with olive oil and white wine with fresh parsley, rosemary, oregano, salt and pepper and a bed of arugula sprinkled with olive oil, salt and pepper and an excellent reduced balsamic vinegar. The arugula gives a lovely peppery flavour that blends well with the musky texture of the mushrooms and the steak head, which shows that the steak has a pronounced flavour and is so delicate that you can pull it out with your fingers full of spicy juices.

The ribeye is a real fassona in the form of a slimmer, larger piece of fat, served at a 45-degree angle to keep the meat soft and tender when eaten. When I try a barrel rib eye, it’s one of the best pieces of beef I’ve ever tasted.