Jeremy Hainsworth, an Associated Press writer, writes how “Western Canadian beef producers have found a novel way of putting the “bar” in barbeque.”

He describes the controversy over angus cattle in BC’s Okanagan wine and cattle region being fed red wine with their feed. While Chefs in the province say it makes a very unique beef taste, Canadian food inspectors appear to have their doubts.

John Church

John Church, a cattle researcher at Thompson Rivers University, said the wine does not appear to have any negative effects on the health of the cows. Dr. Church took on the new position at TRU as the B.C. Regional Innovation Chair in Cattle Industry Sustainability in July of 2008.
The Chair leads a multidisciplinary research team dedicated to the exploration and invention of innovative practices and technologies leading to the sustainability and enhancement of the cattle industry, rangelands, and meat production and related products.
The scope encompasses production of the grazing animals through to harvesting, raw and value added meat products, and the preservation of the natural resources on which these industries depend.
Studies include policy, economics and business aspects for each of these sectors.
The objective is to catapult the meat and rangeland industries from their current status to successful Trade Mark Industries for British Columbia.

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