Mmmmmmm Gravy

Is it possible to make a cow produce its own gravy for when its eventually brutally killed and cooked into Roast Beef?

I was thinking, if you coated a cow constantly in Bisto would it eventually absorb the gravy stock molecules and add a beefier taste? this way when the juices start to run when cooking, it will already have that bit of stock/gravy granules to make that great gravy taste?

Essentially what I am thinking is live marination.

If this works then perhaps we could start covering lambs in curry sauce, that way when you chop them up after killing them, a lamb curry would be far simpler. Ducks could swim in ponds of hoisin sauce so that they absorb that. Im sure there are endless possibilities to this