Sugar Creek Piedmontese

In 1992, Beth Lavy read an article about Piedmontese cattle, sparking an interest that led to the purchase of their first bull in 1994. Over the years, the farm grew to about 40 head of registered Piedmontese cattle. Beth’s parents, LeRoy and Mary Ellen Schieffer, also began raising Piedmontese cross cattle, eventually merging their herds to form a single operation named after the creek running between their farms. The Piedmontese breed, originating from northwestern Italy, was introduced to North America in the mid-1970s and remains a rare breed in the United States.

The farm focuses on humane and natural animal care, feeding cattle a diet supplemented with hay and spent brewers grains from O'Fallon Brewery. The cattle are free from growth hormones, steroids, and antibiotics. They spend most of their lives grazing in pastures, promoting natural growth and development. All cattle are processed at a USDA inspected and certified humane facility.

Piedmontese beef is renowned for its tenderness, comparable to Prime or Wagyu beef but without the fat. The farm emphasizes the superior genetic qualities of the breed and an old-fashioned approach to animal husbandry to produce high-quality, lean meat. Customers can shop for their products online.