That's delicious: A farmer in Normandy is feeding some of his cattle cider as he believes it produces better meat. – AFP
Livestock also pampered with music, massage and organic food.
French livestock farmer François-Xavier Craquelin believes a little pampering goes a long way when it comes to producing meat prized for its melt-in-the mouth tenderness.
Cattle at his farm in north-eastern France enjoy classical music, a special massage machine and even regular tipples of Normandy cider.
In Japan, Kobe cattle – one of the wagyu breeds recognised worldwide for its quality – are treated to sake or beer. But in Normandy, cider is king.
So, in his quest to produce ever better meat, this farmer and organic cider producer has been putting the Japanese technique into practice at his farm not far from the banks of the River Seine at Villequier, between Rouen and Le Havre.