These cows, when slaughtered, are offered as a new type of "exceptionally succulent" steak called Vinbovin.
According to the Telegraph, some of the best restaurants in Paris have already been championing the cut. "It has a very special texture - beautiful, marbled and tender, and which caramelises during cooking. All the best Parisien restaurants will take it," Michelin-starred chef Laurent Pourcel told Today Online.
Vinbovin doesn't come cheap though -- adding wine to the feed has tripled the cost of feeding the cows. The cows have been imbibing on a wine from Saint-Genies des Mourgues, in the Languedoc region, but Claude Chaballier, the farmer, is toying with the idea of Muscat.
This isn't the first time that cows have been fed wine, which makes us wonder if farmers are already experimenting with the next alcohol. We wonder what a bit of bourbon would do...
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