The idea is the brainchild of Kelowna, B.C., beef producer who says daily imbibing by the cattle enhances the flavor of the meat. Plus, the animals really seem to like it.
By Jeremy Hainsworth
The Associated Press
The Associated Press
Vancouver, British Columbia- Western Canadian beef producers have found a novel way of putting the "bar" in barbecue.
Angus cattle in British Columbia's Okanagan wine and cattle region are being fed red wine with their grain. Chefs in this Canadian Pacific Coast province said it makes for a unique beef taste, but Canadian food inspectors appear to have doubts.Monthly Wine Club
The idea is the brainchild of Janice Ravndahl, of Sezmu Meats in Kelowna, B.C. Ravndahl said the beef produced has an enhanced flavor, the marbling is finer and the fat tastes like candy.
The idea is the brainchild of Janice Ravndahl, of Sezmu Meats in Kelowna, B.C. Ravndahl said the beef produced has an enhanced flavor, the marbling is finer and the fat tastes like candy.
"You don't get any better than steak and a wine," she said. "We just start a bit earlier."
But Canadian government food inspectors apparently had a problem with giving wine to cattle. The Canadian Food Inspection Agency called Ravndahl recently and questioned her about sediment in the wine, but they didn't order her to stop.
"They said they had some concerns about wine being fed to cattle. We are not being shut down. We are being allowed to sell the product," she said. "I am trying to work with them at getting it officially approved."
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Canadian Food Inspection Agency spokesman Tim O'Connor later said they investigated the case and concluded there is no risk to human safety. He said concerns were about animals being fed winery waste byproducts, such as dead yeast or residual yeast as a feed supplement.
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Canadian Food Inspection Agency spokesman Tim O'Connor later said they investigated the case and concluded there is no risk to human safety. He said concerns were about animals being fed winery waste byproducts, such as dead yeast or residual yeast as a feed supplement.
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.
Ravndahl said she started with one young cow who took to the bottle immediately, quickly earning the nickname "Wino."
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