“The cows appreciated the menu and ate with enjoyment,” Tastavy said.
And now, the French cows are getting a daily oenological infusion – of up to two bottles each. Tastavy explains they’ve scaled the cattle’s wine intake based on authorities’ recommended drinking habits: “For a person, we know it’s two or three glasses of wine a day. For a cow, that means 1 to 1.5 liters per day,” Tastavy told the AFP.
But the wine wasn’t boosting just the cows’ spirits. The growers found it also improved their taste. Michelin-starred chef Laurent Pourcel had a taste of the “viande de luxe” – luxury beef – and hedges that there’s a bustling market for it among a foodie crowd. It has a “very special texture, beautiful, marbled and tender, which caramelizes while cooking.”
The beef from these cows is quite a bit more expensive than other beef, because the cost of feeding each cow tripled with the addition of wine. Link