Trying to find the optimal time to serve the cows their wine course was vital to getting the best beef.
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.
The idea is the brainchild of Janice Ravndahl of Kelowna, British Columbia's Sezmu Meats. 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."
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