Mark Zuckerburg Promises ‘Highest Quality Beef in the World,’ Raised on a Diet of Beer at His Hawaii Ranch

Pedro WolfeJan 10th, 2024, 2:37 pm

Meta CEO Mark Zuckerberg speaks during the tech giant’s Connect developer conference on Sept. 27, 2023, in Menlo Park, Calif. (AP Photo/Godofredo A. Vásquez,)

Over the decades, Mark Zuckerberg has ventured into spacecraft development projects, filesharing platforms, podcasts, virtual reality and everything in between. Now, the tech giant is setting his sights on high-end beef.

In a recent Instagram post, Zuckerberg shared photos from his secretive Hawaii ranch, detailing plans to raise the “highest quality beef in the world” on a seemingly unconventional diet.

Posed behind a gargantuan caveman-esque steak, the Meta CEO captioned; “The cattle are wagyu and angus, and they’ll grow up eating macadamia meal and drinking beer that we grow and produce here on the ranch […] We’re still early in the journey and it’s fun improving on it every season. Of all my projects, this is the most delicious.”

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A post shared by Mark Zuckerberg (@zuck)

Before you ask — no, Zuckerberg isn’t raising cattle on food scraps found around your local dive bar. High-end beef, particularly Kobe Wagyu, is often raised on a beer-based diet meant to stimulate appetite and fat marbling during cold winter months. In rare cases, prized Tajima cattle are even massaged with sake, believed to help muscle stiffness and overall meat quality.

Suffice it to say, a huge amount of effort has been poured into creating the juiciest, billionaire-worthy steaks. Guests at Zuckerberg’s $270 million Kauai compound — complete with nearly a dozen tree houses, 30 bedrooms and a doomsday bunker — are in for a treat.

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Pedro Wolfe

Pedro Wolfe is an editor and content creator at The Daily Pour with a specialty in agave spirits. With several years of experience writing for the New York Daily News and the Foothills Business Daily under his belt, Pedro aims to combine quality reviews and recipes with incisive articles on the cutting edge of the spirits world. Pedro has traveled to the heartland of the spirits industry in Tequila, Mexico, and has conducted interviews with agave spirits veterans throughout Mexico, South Africa and California. Through this diverse approach, The Daily Pour aims to celebrate not only tequila but the rich tapestry of agave spirits that spans mezcal, raicilla, bacanora, pulque and so much more.