Arrow H’s Piedmontese

05/16/2026

What’s that saying? Grow your own garden, raise your own PROTEIN 💪

We preach good beef around here, but yes, we eat chicken too 😉 20 meat birds going into the freezer today.

05/04/2026

What are we doing with this sirloin tip roast? Using it as “roast beef” for some good sandwiches in the tractor this week!

04/29/2026

Forgot to post this one. Our oldest cow had her calf last week, but she had to wait for the weather to turn cold, windy, and rainy to have him. Thus the maternity pen. Round bales and mom make good windbreaks for newborns.. he’s doing great 💪

HNH 2P
HNH Number One 1G x TBS Fransisco 314F
BW: 97lbs - Unassisted
Born via A.I @ 291 days gestation
2 Copy, 100% Piedmontese Bull Calf

04/21/2026

Only a couple hours old and already running circles around mom! We love this Hereford’s calves and the hybrid vigor that comes with it. 😉

HNH 1P
HNH T-21 x TBS Fransisco 314F
89 lb. heifer calf - Unassisted
Born via. A.I @ 288 days gestation
62.5 % Piedmontese (1 copy)

Harley’s mom preg checked this one last fall and had it sexed for a heifer!

04/16/2026

Was doing evening calf check and suddenly the pasture turned to gold. Had to be Vicki…
Vicki helped bring the Piedmontese breed to the United States and she also helped us get started in the association. Forever greatful for all she did. She’ll be missed 💕

04/13/2026

This is what’s left of our available beef inventory! Please PM for pricing. Our next processing dates won’t be until late 2026.

We’re also looking to purchase a couple Piedmontese or Piedmontese Cross yearling steer

03/27/2026

We don’t sell culls as beef, but will eat them ourselves and are always impressed with the quality! Now here’s scientific proof as to why!

03/26/2026

To each their own, but we believe in 🌽

We split a quarter cow from a local farm thinking we were about to level up our freezer game with all grass-fed beef… and now I’m sitting here realizing there’s definitely a reason so much beef gets grain-finished.

It’s not that the meat is tough or low quality either. The flavor is just way too strong for me. It has this earthy, almost gamey taste that lingers after every bite, and no matter how I cook it, I can’t get past it. I wanted to love it because on paper it sounds like the better, cleaner option — but the taste is honestly ruining it for me.

This whole thing made me understand why a lot of “grass-fed” beef still gets finished on grain. That little bit of balance clearly matters, because this full-time grass-fed flavor is hitting way harder than I expected, and not in a way I’m enjoying at all.

02/22/2026

Piedmontese history & tradition go back a long, long way...
piedmontese.org