Texas T Kobe ranch in Wallis pours beer into the hay given to the cows to improve the flavour and texture of the meat.
Ranch owner Gene Terry, says his cattle prefer the beer soaked hay to the regular kind and the yeast in the double IPA helps promote digestion and improves the flavour and texture of the herd’s meat.
The beer comes from a partnership with a local award-winning brewer, Saint Arnold Brewing Co.
The ranch in following the tradition of Kobe-style beef, developed in Japan that raises hormone-free, Wagyu breed cattle. It’s one of the most expensive types of beef and is often considered a delicacy — it can cost up to $100 a pound. Japanese ranchers would often massage their cows or feed them beer to reach the ideal flavour.
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