Steak (R)évolution

Synopsis

The stakes are clear when documentarian Franck Ribière and preeminent Parisien butcher Yves-Marie Le Bourdonnec set off on a journey around the world to reveal what it takes to make the cut in the evolving marketplace of ultra high-end beef. Our two bons vivants visit the newest players in the industry, from Argentina to the famous Kobe ranches in Japan – where cattle are massaged in Saki to the soothing sounds of classical music – ranking their steakhouse Top Ten as they go. This engrossing and unapologetic search for the meat-eater’s holy grail fills the screen with enough sizzling porterhouse porn to leave herbivores weak at the knees. But Ribière, whose family raises prized Charolais cattle, is careful to remind us what it takes to manage livestock responsibly in the age of mass food production, and to show that those world-class cuts are not only the result of highly passionate chefs, but also the most humane ranching practices.

Trailer