The Canadian Food Inspection Agency (CFIA) announced on Wednesday that their approval on the continuation of adding wine to the cattle’s diet would be conditioned by the wine being transported in stainless steel tanks, in addition to the transportation being done by the local feeds and funded by their own budget. 
The main concerns raised by the CFIA were regarding the quality of the wine introduced to the cows, and the methods and machines used to preserve the wine, especially during the transportation, which would ultimately affect the safety of the humans consuming this beef. However, experts proved that the cows’ liver has the ability to fully metabolize the alcohol and, therefore, poses no danger to the consumers’ health.
The program was initiated a year ago by Janice Ravndahl, who started adding red wine to the grains she had been introducing to her Angus cattle.  Ravndahl claimed that the red wine adds a ‘unique’ taste to the beef. Despite the CFIA new regulations, Ravndahl was not asked directly to stop practising such actions.
Some Canadian Chefs testified that this was actually a good idea and that it ended up with beef having a more delicious taste. According to Peter Van Soest, a Professor at Cornell University of Animal Science, "The animal could get a little happy on it".