Certified Piedmontese

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Certified Piedmontese

Providing America with the rare Italian-heritage Piedmontese beef, raised sustainably farm-to-fork!
(2)

08/12/2026

The patty melt, upgraded. 🥩🥓

Our Certified Piedmontese beef patty, crispy beef bacon, melted cheese, caramelized onions, and toasted golden bread come together for the ultimate savory bite.

Rich. Juicy. Indulgent. Certified Piedmontese.

08/04/2026

Classic Smoked Beef Short Ribs 🥩

Rich, smoky, and incredibly tender, these beef short ribs are seasoned simply to let the beef shine. Cook them low and slow until they're probe-tender and practically falling off the bone.

Prep Time: 15 minutes
Cook Time: 7–9 hours
Serves: 4–6

Ingredients:
4–5 lbs Certified Piedmontese Beef Short Ribs
2 tbsp yellow mustard (binder, optional)
Dry Rub
2 tbsp kosher salt
2 tbsp coarse black pepper
1 tbsp garlic powder
1 tbsp smoked paprika
1 tsp onion powder
For Spritzing (Optional)
1 cup beef broth
1 tbsp apple cider vinegar
For Serving
BBQ sauce (optional)
Chopped parsley

Instructions:
Trim any excess fat or loose silver skin from the ribs. Pat dry with paper towels.
Lightly coat the ribs with yellow mustard, then season generously on all sides with the dry rub.
Preheat your smoker to 250°F using oak, hickory, or pecan wood.
Place the ribs bone-side down and smoke for 3–4 hours, until a deep mahogany bark develops.

If desired, spritz the ribs every hour after the first 2 hours with the beef broth and apple cider vinegar mixture to help keep the exterior moist.
Once the bark is set, wrap the ribs tightly in butcher paper or foil and return them to the smoker.

Continue cooking until the internal temperature reaches 203–205°F and the meat is probe-tender, about 3–5 more hours.

Remove from the smoker and let the ribs rest for 30–45 minutes before slicing.
Serve as-is or brush with your favorite BBQ sauce during the final 15 minutes of cooking for a sticky glaze.

07/28/2026

Mongolian Meatballs - Sweet, savory, and packed with bold flavor, these Mongolian Meatballs are coated in a sticky garlic-ginger sauce that's perfect over steamed rice or noodles. Made with lean Certified Piedmontese Ground Beef, they're an easy weeknight dinner or crowd-pleasing appetizer.

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients
Meatballs
1 lb Certified Piedmontese Lean Ground Beef
½ cup panko breadcrumbs
1 large egg
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 green onions, finely sliced
1 tbsp soy sauce
1 tsp sesame oil
½ tsp black pepper
Mongolian Sauce
½ cup low-sodium soy sauce
⅓ cup brown sugar
¼ cup beef broth or water
2 tbsp hoisin sauce
2 tbsp minced garlic
1 tbsp fresh grated ginger
1 tsp sesame oil
1 tbsp cornstarch
2 tbsp cold water (to make slurry)
Garnish
Sesame seeds
Sliced green onions
Fresh cilantro (optional)
Steamed jasmine rice

Directions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Make the meatballs. In a large bowl, combine the ground beef, breadcrumbs, egg, garlic, ginger, green onions, soy sauce, sesame oil, and black pepper. Mix just until combined.
Roll into 1 to 1½-inch meatballs and place on the prepared baking sheet.
Bake for 15-18 minutes, or until the meatballs reach an internal temperature of 160°F.
While the meatballs bake, prepare the sauce. In a saucepan over medium heat, combine the soy sauce, brown sugar, broth, hoisin, garlic, ginger, and sesame oil. Bring to a gentle simmer.
Whisk together the cornstarch and cold water, then stir it into the simmering sauce. Cook for 2-3 minutes, stirring frequently, until the sauce thickens into a glossy glaze.
Add the cooked meatballs to the saucepan and gently toss until each one is fully coated.
Garnish with sesame seeds, sliced green onions, and fresh cilantro if desired.
Serve over steamed jasmine rice or noodles and enjoy!

07/24/2026

30-minute meal!? Creamy jalapeño popper orzo & sausage was made in under 30 minutes & was a major crowd-pleaser!

Ingredients
4 Certified Piedmontese sausage links, sliced
4 slices bacon, diced
1 red or yellow bell pepper, diced
1 jalapeño, diced
1 medium yellow onion, diced
1 cup orzo
2 cups bone broth
4oz cream cheese
1/2-1 cup shredded cheddar cheese

Directions:
1. Heat a skillet over medium-high heat. Add the sausage and bacon and cook until the sausage is lightly browned and the bacon begins to crisp.
2. To the skillet, add onions, peppers, and garlic, cooking until softened, roughly 3 minutes.
3. Once softened, add orzo and broth. Stir to combine, then bring to a boil, cover, and cook for 18-20 minutes on a simmer. When ready, orzo should be tender, and almost all liquid should be evaporated.
4. Add the cream cheese and 1/2cup cheddar cheese to the skillet and mix until melted and well combined. If you prefer it to be cheesier, add the remaining 1/2 cup. If too much liquid gets absorbed, add a few splashes of broth.

07/20/2026

🥩 Ground Beef Runza Casserole

This easy, comforting casserole has all the flavors of a classic Nebraska Runza: savory ground beef, tender cabbage, onions, melty cheese, and buttery crescent rolls baked until golden brown.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 6–8

Ingredients
1 lb Certified Piedmontese 85/15 Ground Beef
1 small yellow onion, diced
½ large green cabbage, thinly sliced (about 5–6 cups)
2 cloves garlic, minced
2 tbsp butter
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp Worcestershire sauce
2 cups shredded mozzarella cheese
2 (8 oz) cans refrigerated crescent roll dough
1 egg, beaten (for egg wash)
Flaky salt (optional)
Directions
Preheat oven to 375°F.
In a large skillet over medium-high heat, cook the Certified Piedmontese 85/15 Ground Beef until browned. Drain any excess grease if needed.
Add the butter, diced onion, and garlic. Cook for 2–3 minutes until softened.
Stir in the sliced cabbage, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Cook for 8–10 minutes, stirring occasionally, until the cabbage is tender and most of the moisture has cooked off. Remove from heat and let cool slightly.
Spray a 12-inch oven-safe skillet or a 9x13 baking dish with nonstick spray.
Unroll one can of crescent dough and press the triangles together to form one solid layer. Press it into the bottom of the pan, pinching the seams closed.
Spread the beef and cabbage mixture evenly over the dough.
Sprinkle the mozzarella cheese evenly over the filling.
Top with the second can of crescent dough, pinching the seams together to create one solid crust. Tuck the edges down around the filling.
Brush the top with the beaten egg and sprinkle with flaky salt if desired.
Bake for 25–30 minutes, or until the crust is deep golden brown.
Let the casserole rest for 5–10 minutes before slicing and serving.

07/14/2026

Meatball Subs 🥖🍅 .kitchen

Ingredients:
1 lb Piedmontese 80/20 ground beef
1/2 cup breadcrumbs
1 egg
1/2 tsp garlic powder, onion powder, salt, pepper
1 tsp Italian seasoning
1/2 tsp minced garlic
1/2 of a shallot (minced)
1 24oz jar marinara sauce
Sub or Bolillo rolls
Sliced or shredded mozzarella cheese
••••••
Instructions:
1. Combine ground beef, breadcrumbs, egg, seasonings, garlic, and shallot in a large bowl. Roll into golf-ball-sized meatballs.
2. Add a generous coat of oil to a skillet, add meatballs, and cook on medium heat for about 5 minutes, covered. Flip meatballs and let them cook another 5 minutes.
3. Add a jar of sauce and simmer on low heat for 5-6 more minutes.
4. Slice your rolls and add them to a baking sheet. Add meatballs to rolls and top with lots of cheese.
5. Bake at 425 for about 5 minutes until cheese is bubbling. You can use the low-broil setting; just watch them so the bread doesn’t burn! Top with some fresh parsley and enjoy!

07/10/2026

Let's elevate your meatballs to the next level with these Mango Thai Curry Meatballs 🥭🍽️ This rich curry checks all the boxes with sweet and savory flavors matched with cauliflower rice and Grass Fed, Grass Finished Beef 🤯

RECIPE ⤵️

🥩INGREDIENTS

For the meatballs:

- 1 pound Certified Piedmontese 85% ground beef
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup red pepper, minced
- 1 cup cauliflower rice
- ½ cup onion, minced
- 2 tablespoons cilantro, chopped
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced

Combine all ingredients and mix well. Form into meatballs (about 1 inch in size) and bake at 400 for 20 minutes.

For the sauce:

- 1 tablespoon coconut oil
- ½ cup bell peppers, sliced
- ½ cup onion, sliced
- ½ tablespoon ginger, minced
- 1 can full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon coconut aminos
- ½ cup mango, chopped
- 2 tablespoons coconut sugar

While meatballs are cooking, sauté coconut oil, bell peppers, onions, and minced ginger for five minutes. Add in coconut milk, curry paste, fish sauce, coconut aminos, mango, and coconut sugar, and mix. Simmer until meatballs are done, and then add meatballs to the skillet and cook for a few more minutes.

07/07/2026

Tri-tip smoked into trisket, finished with bold Mexican-inspired flavors and plenty of clean smoke 💨 🔥 📷

07/04/2026

Happy Independence Day! Celebrate with the bold flavor of the grill and the quality you can taste. From our family to yours, we hope your holiday is filled with good food, great company, and unforgettable moments. 🥩🔥

06/30/2026

A perfectly seared steak, buttery potatoes, and roasted carrots, comfort food done right. 🥩✨

Address

4841 N 84th Street
Lincoln, NE
68507

Website

http://www.piedmontese.com/, https://app.viralsweep.com/sweeps/full/3f0455-215314?framed=1

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