The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: Chris_ on August 29, 2010, 07:03:20 PM
-
The idea is the brainchild of Janice Ravndahl of Kelowna's Sezmu Meats. Ravndahl said the beef produced in the wine and cattle areas of the region has an enhanced flavour, the marbling is finer and the fat tastes like candy.
The idea of giving wine to cattle came to Ravndahl late last year during a TV food program that featured beer-swilling pigs. As the Okanagan is one of Canada's premier wine regions, getting local beef on the bottle seemed like a good plan.
'They moo a lot more with each other. They get really chatty.'—Janice Ravndahl, cattle rancher
Trying to find the optimal time to serve the cows their wine course was vital to getting the best beef. They've determined 60 days produces a great taste in the beef.
The cattle get a litre-blend of red wines daily, but their preference is for sweeter vintages, she said.
CBC News (http://www.cbc.ca/consumer/story/2010/08/27/con-wino-cows.html#ixzz0y2iHAZgP)
Ahh... la buena vida. Lucy cow.
-
CBC News (http://www.cbc.ca/consumer/story/2010/08/27/con-wino-cows.html#ixzz0y2iHAZgP)
Ahh... la buena vida. Lucy cow.
Those California cow owners better get to stepping if they want their cows to be the happiest.
-
Looks like they finally found a use for Two Buck Chuck.
-
Looks like they finally found a use for Two Buck Chuck.
MD 20/20.....