Grass fed, grain finished, intricately marbled, and dry aged—the concept of what elements combine to make the best steak varies greatly depending on locale and personal tastes. As we move toward more sustainable farming practices, some of the most prized elements of production are rapidly changing, and the effects are far-reaching. The move toward smaller-scale operation is impacting the beef industry and many see this as a positive change. Director Franck Ribière gets into all the methods of farming, butchery, and preparation that go into preparing this coveted cut of meat. In this gourmet, across-the-world road trip, chefs, farmers, butchers, journalists and other experts weigh in on the various factors at play to help us understand the (r)evolution taking place right now and the challenges ahead. Complete with tantalizing food imagery to excite the senses, this is a must see for any steak enthusiasts. —Mallory Lance
About the Director(s)
Franck Ribière was raised in a family of cattle breeders. He worked as a fashion photographer’s assistant in New York, then as an executive producer of documentaries. Along with Vérane Frédiani, he established La Fabrique de Films and La Ferme Productions, two feature film production companies.
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