The Food - We know Wagyu or Kobe beef as a
high-quality meat. That said, during his lifetime, Japanese beef is specially
treated to produce meat that is tasty, tender, juicy, and more nutritious. If
the Japanese drink sake cow, cows drink French wine!
It begins with an experiment in Lunel-Viel, Herault, France. There were three cows (two cows and one cow Angus Camargue) are given a local wine for four months. Wine contains a mixture of barley, hay, and wine.
Apparently, according to Jean-Charles Tastavy who had this idea, the cows look 'happy' so as to produce delicious meat. "Intake of alcohol should be equivalent to the amount recommended by health agencies to man. If men should drink 2-3 glasses of wine a day, then the cow figure is converted to 1 to 1.5 liters of wine per day," explained Tastavy. This figure is equivalent to two bottles of wine.
Cows on the farm owned by Claude Chaballier more spoiled because they were given wine from Saint-Genies des Mourgues, village in France that is famous for his vineyard. "Farm animals I drank with relish," said Chaballier the start of this technique last year. Furthermore, he plans to try Muscat wine that feels more musky flesh.
Steaks from cows who drank wine become the mainstay of the best restaurants in Paris, France. Laurent Pourcel is a fan of meat labeled 'Vinbovin' this. "Its texture is very special. Beautiful, patterned marble, soft, and can berkaramelisasi when cooked," said Michelin star-winning chef, as quoted from Online Today.
In Japan, Wagyu cattle as the origin of Kobe beef massaged and made to drink sake. Not only that, the real Kobe beef also need to meet a series of stringent requirements. British and American Kobe beef also makes his own version. The offspring of Wagyu and Angus cattle massaged and made to drink beer to 20 liters a day.
However, cows that drink beer or wine would make the production costs to swell. For feed costs alone jumped to three-fold for bovine Tastavy. The result is a prime cut of beef for Rp 1.1 million. Fantastic, is not it?
It begins with an experiment in Lunel-Viel, Herault, France. There were three cows (two cows and one cow Angus Camargue) are given a local wine for four months. Wine contains a mixture of barley, hay, and wine.
Apparently, according to Jean-Charles Tastavy who had this idea, the cows look 'happy' so as to produce delicious meat. "Intake of alcohol should be equivalent to the amount recommended by health agencies to man. If men should drink 2-3 glasses of wine a day, then the cow figure is converted to 1 to 1.5 liters of wine per day," explained Tastavy. This figure is equivalent to two bottles of wine.
Cows on the farm owned by Claude Chaballier more spoiled because they were given wine from Saint-Genies des Mourgues, village in France that is famous for his vineyard. "Farm animals I drank with relish," said Chaballier the start of this technique last year. Furthermore, he plans to try Muscat wine that feels more musky flesh.
Steaks from cows who drank wine become the mainstay of the best restaurants in Paris, France. Laurent Pourcel is a fan of meat labeled 'Vinbovin' this. "Its texture is very special. Beautiful, patterned marble, soft, and can berkaramelisasi when cooked," said Michelin star-winning chef, as quoted from Online Today.
In Japan, Wagyu cattle as the origin of Kobe beef massaged and made to drink sake. Not only that, the real Kobe beef also need to meet a series of stringent requirements. British and American Kobe beef also makes his own version. The offspring of Wagyu and Angus cattle massaged and made to drink beer to 20 liters a day.
However, cows that drink beer or wine would make the production costs to swell. For feed costs alone jumped to three-fold for bovine Tastavy. The result is a prime cut of beef for Rp 1.1 million. Fantastic, is not it?
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