当Mayura Station的合伙人Scott de Bruin在1998年回到他父亲那个位于澳大利亚石灰岩海岸的农场时,他就决定让其农场里的牛肉成为最好的奢侈牛肉。但他不知道该怎么做,于是他咨询了日本的牲畜营养专家,并花了两年时间调配其和牛日常饮食的饲料(混合了常规饲料、巧克力、小熊软糖、草莓和奶油味的蛇软糖)比例。每头牛一天会吃下两公斤饲料,此外还有一些吉百利巧克力的碎粒。
Adding chocolate to the daily diet of cows at Mayura Station started out as a simple experiment, but it ended up making their luxury beef one of the most appreciated in the world. “Many of my customers come to enjoy Mayura beef two to three times a week. They love how the beef has the perfect balance of fat, rich flavor and tender texture,” Michelin star chef Umberto Bombana told Forbes Magazine.
原本喂牛吃巧克力只是一个简单的实验,但这一举动却让Scott的牛肉变成最美味的昂贵牛肉之一。米其林星级大厨Umberto Bombana告诉《福布斯》杂志说:“我的许多顾客一周会来吃两到三次Mayura牛肉。他们喜欢牛肉完美的脂肪比例,醇厚的口感和柔嫩的质地。”
Shane Osborn, Head Chef and Co-Owner of Arcane Restaurant in Hong Kong, added that its unique sweetness, hint of nuttiness and buttery texture make Mayura beef “the ultimate steak”.
【和牛好吃的秘诀:喂牛吃巧克力】相关文章:
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