Ben Mohl - Joe Finegan
The Piedmont region of Italy fostered a unique breed of cattle out of necessity. Known as triple-purpose cattle, raised principally for draught power for pulling heavy tonnage, but valued also for meat and milk. The goal of the breeding was to produce a cow that was super muscular, super strong, yet delicious and tender to eat. An emphasis on hypertrophic muscle growth characteristic, known as "groppa di cavallo" or "horse rump", first appeared in 1886 in the commune of Guarene d'Alba. Little did they realize they had stumbled upon and perpetuated what we now know in science as “myostatin null” cattle. Bulls and cows that looked like superior beasts to all other breeds. “Double-muscle” they were called because they grew to carry double the muscle mass of any other breed. And the beef was far more delicious and tender than any other cattle, a genetic gift we only understand now that we know how myostatin inhibition affects muscle development. Take a journey back to the ancient origins of this little known breed. Learn how you can now enjoy this tender, delicious beef once only available in Italy, now raised here in the USA and delivered right to your door. PLUS Do you suffer from GERD? Regular episodes of heart burn? Do you feel like it takes forever for food to move out of your stomach? Carl may have a solution that will change your life.
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-----------Study Discussed on Today's Show---------------------
Prokinetic effects of a ghrelin receptor agonist GHRP-6 in diabetic mice https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2739343/
Show Notes:
[3:50] What makes Piedmontese beef superior?
- C313y gene allows for higher muscle mass and lower fat levels as well as increased tenderness.
- These cows can put on 2-3x more muscle than a non-myostatin-null cow.
- There is less soft tissue infiltrating the muscle tissue.
- com code: SHR
- This beef has the quality of Wagyu beef without the inherent sickness of Wagyu. (It is anti-wagyu).
[28:00] The red fluid in steak is not blood.
- It is myoglobin.
[34:30] these cows are not corn fed.
- All of the lines are grass-fed.
- Not all line are grass-finished.
- There is a significant investment in growing the grass-finished line.
[37:54] Finishing beef.
- The finishing process is pretty rhythmic for Piedmontese Beef.
- The USDA grading scale does not apply to Piedmontese due to the genetic leanness of the breed.
[43:40] How to buy half of a cow from the company.
- This package is referred to as a “freezer-fuller”.
- Individually back-sealed and frozen.
[53:50] The fallacies in the argument that raising cattle Is unsustainable.
[1:07:21] A new approach to treating GERD.
- It is not just failure of the esophageal sphincter.
- Slow digestive motility also plays a role.
- Poor peristalsis can be a contributing factor.
- Carl speculates that coffee can cause this.
- GHRP-6 is a very effective gastric pro-kinetic agent without the heart tyhthym issues.
