Culture
The question is not for vegetarians: what is the most delicious meat? That's right, the meat of a happy animal that was not stressed was cared for, cherished and fed only the best.
Apparently this is what prompted French winemaker Jean-Charles Tastavy and pastoralist Claude Chaballier to make cows a little happier by serving them with a little bit of wine with a daily portion of fresh hay.
Two enthusiasts decided to conduct an experiment and started giving cows local wine grown in Saint-Geniès des Mourgues, a French commune.
“The cows liked the menu and ate with pleasure,” said the winemaker.
Now, French cows get a daily serving of wine, drinking up to two bottles a day. As Jean-Charles Tastavi explained, this number was chosen based on recommendations from the authorities. It is known that people are advised to drink two or three glasses of wine a day. In terms of cow parameters, this means 1 to 1.5 liters per day.
As it turned out, wine not only improves the mood of cows, but also improves the quality of their meat. The demand for such exclusive beef is growing, despite the high cost. So, one kilogram of “drunk” beef costs about $122. But, according to famous chefs, the meat of “happy” cows has a special texture, a beautiful marble color, it is tender and caramelizes during cooking.
So far, only three cattle have been lucky enough to participate in the wine diet, but the French are going to expand the program.