Monday, 30 August 2010

  • Drunk Cows Taste Better?!

    This post borrows heavily from an AP article.

    ...that's what Canadian ranchers are saying in Vancouver, British Columbia. A recent AP article delves into this strange method of enhancing beef for happier consumption. 

    Feeding cows a liter of wine to their daily diet of grains seem to intensify the meat's flavor, notes a chef serving this special beef on his menu. Although pricier, the beef stands out as being worthwhile.

     

    By no means will a liter of alcohol sweep away huge cows in drunken stupor (or in unhealthier results, for those of you concerned); however it will be enough to make them chipper and happy grazing out in the fields. Hilariously, there are reports of an unusual increase of "mooing and chattiness" after feasting on their wine feed. According to AP's cover on this particular beef producer, reducing the stress of their livestock seems key to producing better tasting meat and wine does just the trick.

    Wine feeding seems to be a novel way in "tenderizing" the meat as means of relaxing the cows before the slaughterhouse.

    Somehow, I remain strangely optimistic about this process. Yes, the higher prices may turn off thrifty businesses and customers, but as always, with higher quality, deeper wallets are a given. There seems to be no harm in feeding these creatures wine. Injecting a bit of booze into their system makes both cows and customers happy, so why not? I'm sure there are other strategies in keeping livestock content without alcohol, but are they as effective and less time consuming as this method? 

    For those curious in trying out this special beef, head over here, where there's a list of restaurants as well as online purchasing options for "drunk" cow meat. Although the beef seems to be only distributed within the British Columbia area, there's mention of expansion. 

    Like always, questions to ponder about:

    What do you think about feeding wine to cows for better meat? Is it a pure novelty or something worthwhile?

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  • Sandy
    • From: Sandy
    • About Me: Amateur food critc. Especially partial to desserts and medium-rare steak.
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