But are they producing chocolate milk?
The answer is no, unfortunately, but that hasn't stopped Australian cattle farmer Scott De Bruin from slipping our favorite treats into his cows' feed. Instead, the desserts have helped to create a "luxury beef" named Mayura that separates itself from Wagyu, which he calls "generic" and "overused."
“This beef is by far the best beef on the market,” Shane Osborn, a two Michelin-starred chef, told Bloomberg. “When people come into restaurants like [Hong Kong's] Arcane, and they see the Mayura beef on the menu, they’ll buy that, and they consistently say that’s some of the best beef they’ve ever eaten.”
The act of adding sweets to cattle food isn't new. Farmers have exchanged corn for candy to lower production costs and increase butterfat content in milk. For De Bruin, however, the swap is actually not particularly cheap and used primarily to create a different, high-quality product.
“To actually include this in the feed is actually quite expensive for us,” he says. “It’s much more expensive than feeding corn. So for us, it’s not about lowering the cost or producing it more economically. This is about producing an item that distinguishes itself in flavor,” he tells Fortune.
While we're kind of disappointed that De Bruin's prized cows don't magically produce actual chocolate and gummy bears (yes, we know that sounds really weird, but also amazing), this meat sure sounds sweet.