Oh, to be an Australian cow

News of the Weird: Cows dine better than most steak-eaters
Chuck Shepherd Sun Feb 18, 10:45 AM ET
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Steaks from Waygu cattle in western Australia were already revered by gourmets worldwide (noted for their marbling), but recently an exporter went a step further: The choice grains fed the cattle are now being soaked in a 2004 cabernet merlot, according to a January dispatch from Sydney in London's Sunday Telegraph. "Our biggest problem is going to be meeting demand," said the managing director of Margaret River Premium Meat Exports, even though the best cuts of steak might run the equivalent of about US$90. Plans are to feed each cow a liter's worth of wine daily during its last 60 days. [Sunday Telegraph (London), 1-8-07]