63
Metascore
6 reviews · Provided by Metacritic.com
- 75Philadelphia InquirerMolly EichelPhiladelphia InquirerMolly EichelUntil Steak(R)evolution gets repetitive, it's fascinating to see how everything, from culture to politics, affects what we eat and how we eat it.
- 70The Hollywood ReporterJordan MintzerThe Hollywood ReporterJordan MintzerThere are definitely more worthy endeavors than circling the globe in search of the perfect cut of meat, but French producer-director Franck Ribiere nonetheless delivers an absorbing, and often enlightening, quest for the world’s greatest sirloin in his exhaustive food documentary, Steak (R)evolution.
- 70The New York TimesNeil GenzlingerThe New York TimesNeil GenzlingerThis informative foodie film is more than just footage of assorted chefs cooking delicious-looking cuts of meat. The tour encompasses breeders, butchers, grazing practices and genetics.
- 60Village VoiceMarsha McCreadieVillage VoiceMarsha McCreadieIf your vegan stomach and ethics do flip-flops at this spectacle, pull back for the cultural comparisons.
- 60Los Angeles TimesMartin TsaiLos Angeles TimesMartin TsaiRibière and Le Bourdonnec get almost hypertechnical with all the cattle breeds, feeds, grades, cuts, marbling, dry-aging and preparation. Nevertheless, most any carnivore would find this absolute torture on an empty stomach.
- 50Washington PostWashington PostThe meat is supposed to be the most beautiful thing in the documentary, but I found myself more drawn to the lingering shots of shaggy cows, silhouetted on European mountainsides, with their tousled bangs blowing in the wind.