The secret to tasty French beef: getting the cows loaded7/16/2012
Cow-tipping in the South of France just got much easier, mainly because the cows are already pretty tipsy. French winemaker Jean-Charles Tastavy, who had heard happy livestock yielded better-tasting meat, teamed up with a neighboring farmer to ply thirsty cows with locally produced wine. “The cows appreciated the menu and ate with enjoyment,” Tastavy boasted. The cows have apparently built up their tolerance level and now guzzle up to 1.5 liters of wine per day (the human equivalent of three glasses).
One Michelin-rated chef described the “luxury beef” as possessing a “special texture … that caramelizes while cooking.” Of course, someone has to pay for this bovine boozefest: Consumers can expect to shell out around $60 a pound. [Source]
The cows seem to like it, but do you think plying them with wine is humane?