Each animal gets about a litre of a fruity cabernet shiraz merlot mixed in with its feed each day for 60 days, company director John McLeod told the Sydney Morning Herald.
The idea was proposed by Japanese celebrity chef Akio Yamamoto, who suggested that Margaret River Premium Meat Exports followed the example of the Japanese producers of famed Wagyu beef, who pamper their cattle with beer, massages and music.
“It’s quite a good drop actually and they tend to eat more than they should so I guess they like the taste.
“The antioxidant properties that we associate with red wine appear to have an effect on the meat’s colour and shelf life, and from the tests we carried out the meat also tastes sweeter.”