Most people enjoy a glass of good red wine with a juicy steak. Australian farmers have gone one step further. They have put their prized Wagyu cows on a diet laced with red wine, in the hope of creating an even more succulent beef.
The lucky bovines live in Margaret River, in Western Australia, which produces some of the country's most celebrated reds. The area also has a big agriculture industry, and some farmers have been breeding the Wagyu cows - first bred in Japan - that yield the world's most expensive red meat.
The black cattle are notoriously pampered; in Japan, they are fed beer to stimulate their appetites, massaged to relieve tired muscles, and played classical music to soothe their nerves. Cows that feel mellow and relaxed before they are slaughtered are said to produce beef of an exquisite tenderness. In Margaret River, the Wagyus are being raised on a diet supplemented by a litre of red wine a day.
Peter Semini, who farms the cows, said they received a twice-daily tipple. "There is a special ration worked out," he said. "We just mix the wine in the tub in the morning and then at night. They just get right into it."
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