Wine-fed Beef!
I’ve been hearing about this farm lately from different sources: chefs, CBC radio, health-conscious foodies, and now the Toronto Star, so it’s high time I include this info on our blog! The Toronto Star ran a story today by Trish Crawford about a nearby farm that is feeding their cattle one litre of wine a day for a more tender, more flavourful cut of beef. Check out this Toronto Star story here. The product is dubbed “Sezmu Meats” after the Egyptian Goddess of wine, Sezmu. Clever! But I think one of the most interesting aspects of the article are the comments that it has been drawing; for example, one that proclaims: “1L of Red daily, someone to clean up my [droppings] and I get to live in the Okanagan! Where do I sign up??”
This dish prepared by Mission Hill Family Estate's Terrace Restaurant, uses wine-fed beef as descibed in the article.
The enterprising farmer duo Darrel Timm and Janice Ravndahl have found that their wine experiment is paying off in happy cattle and tasty meat. The article cites Riley Bennett, a Chef at Mission Hill Terrace Restaurant, who agrees that the meat is special and has generated positive response from his customers. Other restaurants to have incorporated Sezmu Meat in their menu include Quails’ Gate’s Old Vines Restaurant, Cabana Grille, and others.
This is a very neat example of the innovative and health-conscious producers in this area (Sezmu meats are also free of growth hormones and antibiotics). Add this group to guys like Carmelis Alpine Goat Cheese, Arlo’s Honey Farm, Little Creek Gardens, Sunshine Farm, and others, and you can see why the Kelowna area is assuming a spot on the cutting edge of food culture in Canada.
This dish prepared by Mission Hill Family Estate's Terrace Restaurant, uses Sezmu meat as described in the article.