Each animal gets about a liter of a fruity cabernet shiraz merlot mixed in with its feed each day for 60 days, company director John McLeod told the Sydney Morning Herald.

The idea was proposed by Japanese celebrity chef Akio Yamamoto, who took to the wines from the Margaret River area in southwestern Australia during a visit, McLeod said.

Yamamoto suggested that Margaret River Premium Meat Exports followed the example of the Japanese producers of famed Wagyu beef, who pamper their cattle with beer, massages and music.

Mcleod said the liter a day was not enough to make the animals tipsy, but appeared to increase their appetite and calm them down.

Source: Turkish Daily News