Janice Ravndahl of the Okanagan’s Sezmu Meats has come up with an innovative way to improve the taste of beef. Each of her cows is given approximately a litre of wine with their feed each day.
You can notice the redness in the meat right away and taste the difference, says Ravndahl. “The flavour definitely has a more pronounced beefy flavour, with a little bit of a sweetness.”
The surplus wine, which is purchased from local wineries, is combined with a mixture of barley, hay and protein supplements. The specialty beef is being served in restaurants throughout the Valley, and Sezmu has received inquiries from as far away as California.
Ravndahl admits there is a noticeable change in the cows’ behaviour.
The boozy bovines tend to get giddy and play cow-pranks on each other, or become overly emotional and sob about their childhood. Several have been injured while attempting to jump over the moon.
You can notice the redness in the meat right away and taste the difference, says Ravndahl. “The flavour definitely has a more pronounced beefy flavour, with a little bit of a sweetness.”
The surplus wine, which is purchased from local wineries, is combined with a mixture of barley, hay and protein supplements. The specialty beef is being served in restaurants throughout the Valley, and Sezmu has received inquiries from as far away as California.
Ravndahl admits there is a noticeable change in the cows’ behaviour.
The boozy bovines tend to get giddy and play cow-pranks on each other, or become overly emotional and sob about their childhood. Several have been injured while attempting to jump over the moon.
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