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Steak (R)evolution (2014)

Not Rated | | Documentary | 5 November 2014 (France)
1:50 | Trailer
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,... See full summary »


Franck Ribière



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Credited cast:
Jacques Abbatucci Jacques Abbatucci ... Breeder, Butcher and Chef
Mario de Beni Arrigoni Mario de Beni Arrigoni ... Animal Scientist San Pablo University
Marcos Bassi Marcos Bassi ... Owner Templo da Carne, Brasil
Joe Beef Joe Beef ... Himself, Montreal, Canada
Michel Bras Michel Bras ... 3 Star Michelin Chef, France
Sebastien Bras Sebastien Bras ... 3 Star Michelin Chef, France
Bill Cavanaugh Bill Cavanaugh ... Butcher, Brooklyn, NY, USA
Lucien Conquet Lucien Conquet ... Butcher, Laguiole, France
Christian Constant Christian Constant ... Chef 1 Michelin Star, Salers, France
Matthias Dahlgren Matthias Dahlgren ... 2 Star Michelin Chef, Sweden
Terao Daisuke Terao Daisuke ... Official Slaughterhouse Representative, Kobe, Japan
Hendrik Dierendonck Hendrik Dierendonck ... Butcher, Belgium
Atushi Ebara Atushi Ebara ... Chef Satou Restaurant, Tokyo, Japan
Jean Guy Godbout Jean Guy Godbout ... Breeder, Canada
José Gordon José Gordon ... Breeder, Chef 'La Rubia Gallega', Leon, Spain


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 Anonymous

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Official Sites:

Official site [Japan]


French | English

Release Date:

5 November 2014 (France) See more »

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Japan See more »


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User Reviews

No one seems to agree on anything in this documentary...so I am not sure what I learned.
18 January 2016 | by MartinHaferSee all my reviews

"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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