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North American Piedmontese cattle are a breed of domestic beef cattle [3]: 128 originating from an imported herd of select Italian purebred Piedmontese cattle (Piemontese or razza bovina Piemontese). The foundation line of breeding stock was first imported from Italy into Canada in 1979, and into the United States in the early 1980s.
In Italy, the Piedmontese is a dual-purpose breed: the cattle are raised for their milk, which is used in the production of several traditional cheeses of the region, including Castelmagno, Bra, Raschera, and Toma Piemontese; [4] [5] and are also raised for meat, as beef from Piedmontese cattle is seen as a premium product. [5]
The company expanded into Hastings, Nebraska, by acquiring a store in 1984. In 1995, three Food-4-Less stores in Lincoln were acquired, becoming the company's fifth, sixth, and seventh Russ's Market stores. In 2001, B&R Stores, Inc. built a new Russ's Market at Coddington and West A Streets in Lincoln. In 2008, B&R Stores acquired the Grand ...
Celebrate the region's beef, truffles, and Barolo. Home & Garden. Lighter Side
Growth continued for the Super Saver concept, and in 1999 B&R Stores purchased the Food-4-Less store in Columbus, Nebraska and the Festival of Foods store in Grand Island, Nebraska. A new Super Saver store at 27th & Pine Lake Road in Lincoln was completed in October 1999. An Omaha, Nebraska-area location was added in June 2000 with the opening ...
6. Loose Meat Sandwich. Region: Iowa. A loose meat sandwich is like a burger, but without the form. The ground beef is cooked loose and not pattied, then piled onto a bun and topped with burger ...
Oberto continued to grow through the 1960s with the production of its flagship beef jerky product and introduction of the product at Safeway stores in 1967. Safeway was the first national grocery chain to carry Oberto jerky. [8] [9] In 1990, Laura Oberto joined her father in a leadership role and became the co-chairman of the company.
Piedmontese cuisine is the style of cooking in the Northern Italian region of Piedmont.Bordering France and Switzerland, Piedmontese cuisine is partly influenced by French cuisine; this is demonstrated in particular by the importance of appetizers, a set of courses that precede what is traditionally called a first course and aimed at whetting the appetite.
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