SYNOPSIS
Far from intensive farming and industrial output, a revolution is already under way; good red meat has become a rare, indeed, luxury product. But where is the world's best steak found? Franck Ribière and his favorite butcher, Yves-Marie Le Bourdonnec, generous, charming, and ecological, set out to meet the new players in the field to try to understand what makes a cut of meat good.
- Jacques AbbatucciBreeder, Butcher and Chef
- Mario de Beni ArrigoniAnimal Scientist San Pablo University
- Marcos BassiOwner Templo da Carne, Brasil
- Joe BeefSelf - Montreal, Canada
- Michel Bras3 Star Michelin Chef, France
- Sébastien Bras3 Star Michelin Chef, France
- Bill CavanaughButcher, Brooklyn, NY, USA
- Lucien ConquetButcher, Laguiole, France