Certified Piedmontese

Piedmontese & Sunterra

Sunterra Outdoor is pleased to partner with Great Plains Beef, the exclusive provider of Certified Piedmontese to premium restaurants and specialty retailers throughout the United States. Certified Piedmontese Beef is preferred by meticulous consumers who require a healthier beef without sacrificing flavor or tenderness. 

Our Santa Maria 48" Dual Grate and Argentine Rear Brasero 48" Dual Grate customers may use our new Premium Promotion to receive $150 off either grill selection that also includes a $134.95 The Butchers Selection of Piedmontese Beef Package - Enter Promo Code: PIEDMONTESE 

Customers may continually purchase Certified Piedmontese using coupon code SUNTERRA and receive 25% off at all times. (exception - gift boxes as they are already at a discounted rate).

For the ultimate in gift-giving convenience and impact, consider a boxed selection of fine Certified Piedmontese cuts.

Piedmontese and Sunterra... a Perfect Combination

The Certified Piedmontese Story

Exceptionally lean and incredibly tender, Certified Piedmontese beef provides consumers and chefs with a healthier beef option without sacrificing flavor. Certified Piedmontese cattle are each DNA tested to confirm their unique heritage. Not only is the beef much lower in fat, Certified Piedmontese cattle are never given antibiotics or steroids.

We raise this rare breed through a ranch-to-fork approach that ensures traceability, environmental sustainability, humane animal handling, and responsible resource management at every step. Countless well-known chefs from across the country rave about the exceptional quality and flavor profile of Certified Piedmontese beef.

Origins & History

The Piedmontese breed originated in the Piedmont region of northwest Italy, where it was first discovered among the region’s robust history of fine wines and rich cuisines over 100 years ago. Prized for its noticeably heavy musculature, the Piedmontese breed’s unique genetic composition means that these cattle naturally develop a significantly greater muscle mass compared to conventional cattle. At the same time, muscle fibers remain tender without the need for excess marbling.

The result is consistently superior beef that is both lean and tender.

Responsible Environmental Stewardship

The mixed grass prairies of the Heartland and the fresh water of the Ogallala Aquifer sustain our cattle; Certified Piedmontese ranchers are stewards of both the cattle and the region’s natural resources.

Progressive stockmanship values such as low stress handling protocols and the elimination of added growth hormones, antibiotics, and animal by-products, ensure healthier cattle and higher-quality beef for consumers.

The Butcher Selection contains: 

  1. 4 10-oz. New York Strip
  2. 4 8-oz. Flat Iron Steaks
  3. 4 16-oz. Grass Fed
  4. Grass Finished Ground Beef

Ranch To Fork Traceability

The Certified Piedmontese program is a vertically integrated, source-verified, ranch-to-fork operation rooted in a dedication to our land, ranchers, cattle, consumers, and products. Progressive ranching protocols such as EID (Electronic Identification) tagging technology, database tracking initiatives, DNA testing to confirm heritage, and voluntary third-party audits, ensure beef that is consistently true to our supreme care, handling, and quality standards.

Naturally Lean & Tender

Certified Piedmontese beef has fewer calories, less fat, and higher protein per ounce than beef from other breeds, making it an ideal source of lean protein for a healthy diet. A serving of Certified Piedmontese beef has even fewer calories ounce-for-ounce than salmon, yet it challenges Prime-grade beef products in tenderness.

The combination of leanness and tenderness results in a healthy and flavorful dining experience that always delights.

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Our Mission

At Sunterra, we strive to be known as the company that shares in the passion and the satisfaction that our customers gain from using our products. Our mission, is to deliver the highest-quality BBQ products that caters to the demands of the discriminating culinary individuals and professionals.