Are Wine-Drunk Cows the next culinary green trend?
Bistro | Aug 18, 2010 | Comments 0
Most chefs pair a beef dish with a nice glass of red wine. Some Canadian ranchers are making it easy on cooks and diners — they’re putting the wine right into the me
at.
Last November Canadian cattle ranchers began feeding red wine to their herds, and the product has been met with thunderous applause from everyone from regular consumers to top Canadian chefs. Jandince Ravndahl started feeding her cows one liter of red wine a day, the equivalent of about one glass for humans. Ravndahl claims the cattle enjoy eating the red wine mixed into their feed, and that the resulting beef tastes more tender, almost like it’s self-marinated. Ravndahl’s grass-fed, wine-drunk beef is taking off among the culinary elite. And while red wine and grass-fed beef are two great tastes that undoubtedly taste great together, wine-fed beef threatens all the recent progress made in the sustainable meat movement.
There are some scientists who are working on uncovering potential benefits of wine-fed beef. One study hypothesizes that wine-drunk cows may lessen methane production, which could have some green benefits for our planet. Livestock produce about 18 percent of the world’s global greenhouse gas emissions, with one cow burping up 26 to 53 gallons of methane each day, according to Food Safety News. And another research team thinks the resveratrol in red wine might boost heart health in cows the same way it does in humans.
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Filed Under: Food Trends • Food Trends Australia
