Photo: Urban Mixer, Flickr
It looks like some folks in British Columbia are aiming to give purveyors of Kobe beef a run for their money. If they have their way, wine-fed Okanagan beef may soon be turning up next to Japan's prime bovine on the menu of high-end steakhouses.
That's right, "wine-fed" cattle -- as in, each cow gets a liter of Okanagan Valley red wine mixed into its feed every day for the last 90 days before it is processed. Yes, it seems strange at first, but when you stop to think about it, red wine and beef are one of the most classic pairings imaginable. What seems even stranger, then, is why didn't someone think of this sooner?
According to the Vancouver Sun (Vancouver is about four hours west of the Okanagan Valley), the genius credit here goes to Janice Ravndahl, a local meat purveyor from the town of Kelowna who also happens to come from five generations of Canadian cattle ranchers.



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