Gourmet road trip looking for the best steak in the world. Breeders, farmers, butchers, cooks, historians and business men all around the world (France, Italy, Spain, Sweden, Belgium, UK,...
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Gourmet road trip looking for the best steak in the world. Breeders, farmers, butchers, cooks, historians and business men all around the world (France, Italy, Spain, Sweden, Belgium, UK,USA, Canada, Japan, Argentina, Brazil) help us understand the (r)evolution taking place right now and the challenges ahead.Written by
No one seems to agree on anything in this documentary...so I am not sure what I learned.
"Steak (R)Evoultion" is an amazingly long documentary that, in effect, says almost nothing that the viewer can internalize and use. The film consists of many, many interviews with various beef producers, restaurateurs and the like as they talk about what makes up the best beef. Yet, none of them completely agree and the documentary itself isn't particularly interesting and lasts well over two hours.
Some say that the cow should be young when it's slaughtered, yet one guy claims to make the best beef and his cows are over a dozen years old when slaughtered. Many say there should be lots of fat marbled in the meat...others declare they want beef that is lean. There's even a Swedish guy who wants leaner Wagyu beef--even though its fattiness is why it's so highly prized. Then there are the grass- fed versus grain-fed folks. No wonder I left feeling confused and dissatisfied. Perhaps beef snobs and chefs will enjoy this film.
The bottom line is that the filmmakers went to a TON of trouble to make this film--going to many countries and having the film in about a dozen languages...but for the average viewer I don't think this will particularly matter.
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