0:00:01.920,0:00:05.621
Very few foods say more about [br]how we identify ourselves than beef.

0:00:05.621,0:00:08.212
I'm talking hamburgers [br]on the Fourth of July,

0:00:08.212,0:00:09.973
ribeye on a fancy occasion,

0:00:09.973,0:00:11.272
brisket for Rosh Hashanah,

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or honestly, refusing to eat beef[br]altogether.

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These strong feelings might just be[br]why people keep eating beef.

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Even as we learn more about [br]how much it costs the environment,

0:00:21.285,0:00:22.142
our health,

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or as we saw with the pandemic,

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our extremely fragile supply chains.

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We traveled to Spain [br]to meet people asking the questions

0:00:29.265,0:00:32.438
that beef lovers all over the world [br]are wondering--

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Where the hell do we go from here?

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TABLE STEAKS

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(Carla) It's your turn for spa day.

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(José) Exactly.

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This...

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Look at how he is.

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He was nervous and now he's...

0:00:54.787,0:00:55.900
relaxed.

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They love it, you know?

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And it also makes the fat

0:01:01.660,0:01:03.959
that is under their skin

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turn to muscle.

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You like that, uh?

0:01:07.873,0:01:09.231
Free massage.

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(Carla) <i>Here, on the plains [br]of northern Spain,</i>

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<i>José Gordon is raising [br]300 very happy cattle.</i>

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(Carla) I can't reach.

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Thanks.

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<i>They spend their days roaming freely</i>

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<i>and feasting on a special diet of grass,</i>

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<i>acorns,</i>

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<i>and local grains.</i>

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Let them come and eat from your hand.

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- Whoa.[br]- Don't be scared.

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Yeah, it's coming, it's coming.

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- Don't be afraid.[br]- Like this?

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Yeah.

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That's a little salad.

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<i>Gordon's herd go on to become beef</i>

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<i>that many consider to be the best[br]in the world.</i>

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<i>Most cattle are slaughtered[br]at age one or two.</i>

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<i>Gordon waits until his [br]are sometimes as old as 20.</i>

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(Carla) With these animals,

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it must be hard to slaughter them.

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Yes, it's very tough.

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On the other hand,

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what you're creating is[br]a very special energy, right?

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(Carla) <i>The care Gordon gives his herd</i>

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<i>is nothing like the treatment they receive[br]at factory farms.</i>

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<i>But growing International demand for beef,</i>

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<i>especially cheap options,</i>

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<i>has made industrial methods the norm</i>

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<i>while also driving the market to be worth [br]more than 300 billion dollars.</i>

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<i>And it's come at another cost.</i>

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<i>Beef is estimated to be responsible</i>

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<i>for more than 15% percent [br]of the world's total carbon emissions.</i>

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<i>In the Amazon, cattle farming[br]is the leading cause of deforestation.</i>

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(Carla) What do you think is the future[br]of the meat industry?

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(Gordon) I think that[br]for the meat industry's future,

0:02:51.035,0:02:57.352
we must realize that[br]we have to produce quality meat.

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I think the meat world has to take a turn

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and start being more conscientious.

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(Carla) <i>For many people around the world</i>

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<i>learning more about what's on their plate</i>

0:03:11.997,0:03:13.289
<i>and how it got there,</i>

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<i>raises a question about[br]the future of meat--</i>

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<i>Should it not include meat at all?</i>

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<i>NOVAMEAT is a start-up banking on[br]people searching for alternatives.</i>

0:03:24.356,0:03:28.521
<i>The Barcelona-based company[br]is producing steaks through 3D printing,</i>

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<i>a method that's completely animal-free,</i>

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<i>and designed to simulate the taste[br]and texture of the real thing.</i>

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Wow, it's amazing.

0:03:39.201,0:03:42.061
How long does it take[br]to print a whole steak?

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Depends on the size.

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This one is about 40 minutes.

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What are the exact ingredients[br]that go into it?

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In this one, you have[br]around 65-70% of water;

0:03:53.540,0:03:56.238
in terms of protein, you have around 25%.

0:03:56.238,0:03:59.199
It's a mixture of yellow pea protein,[br]rice protein,

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and then we have some oils.

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So, as you can see,

0:04:02.058,0:04:05.158
the big advantage is that you can [br]get the texture of a piece of meat,

0:04:05.158,0:04:08.725
and it's surprising because it's composed [br]by all plant-based ingredients.

0:04:08.725,0:04:12.158
I got to say, this looks a bit[br]like chewing gum,

0:04:12.158,0:04:17.335
but I can see that the end result[br]is quite different as the look-like meat.

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Can you imagine a future without meat?

0:04:20.029,0:04:22.397
Actually, the future of meat

0:04:22.397,0:04:24.028
will be composed not only of meat,

0:04:24.028,0:04:25.399
but of alternatives to meat.

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It doesn't need to be eating, [br]you know, pills

0:04:27.970,0:04:29.917
and what we've seen in some movies.

0:04:37.695,0:04:41.725
<i>One place that's porting NOVAMEAT's vision[br]is the restaurant Disfrutar.</i>

0:04:43.169,0:04:46.684
<i>It was named one of the top ten[br]restaurants in the world last year (2021)</i>

0:04:47.484,0:04:52.032
<i>and is led by three chefs who like[br]to experiment in their creative lab.</i>

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(Eduard) This week, [br]we've been trying the "meat"

0:04:55.437,0:04:59.929
and we've again noted[br]that it's important to cook it

0:04:59.929,0:05:01.895
with good virgin olive oil.

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Okay, this is the moment of truth.

0:05:06.313,0:05:10.010
We've just cooked three different meats, [br]and I'm about to try one.

0:05:12.596,0:05:13.814
Very exciting.

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Mmm...

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I like it.

0:05:21.023,0:05:24.831
I don't think I was expecting[br]it to be so similar to meat as it is.

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(Mateu) It actually tastes[br]much better now cooked.

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than when we tried it raw.

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Obviously, it doesn't taste like a steak,[br]but it's really close.

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(Carla) <i>José Gordon's restaurant,[br]much like his farm,</i>

0:05:43.162,0:05:45.432
<i>remains rooted in tradition.</i>

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<i>But tradition is exactly where he thinks[br]he'll find the future of meat.</i>

0:05:50.216,0:05:54.477
(José) This fat has accumulated slowly[br]for a long time.

0:05:54.976,0:05:57.780
They are a by-product of well-being,[br]of good care.

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Of a good life.

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Wow.

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Just to enjoy this moment.

0:06:03.394,0:06:04.294
Such pressure!

0:06:11.830,0:06:13.200
This is so delicious!

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The best of my life.

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What do you think of people[br]trying to produce vegetable meat?

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(José) When we twist authenticity[br]a little bit--

0:06:27.625,0:06:29.069
what the essence is,

0:06:29.069,0:06:30.699
the origin,

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the past, all this--

0:06:33.558,0:06:35.920
for me, this is painful.

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I think we must have respect.

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Maybe those alternatives are sustainable.

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(José) Well, I think that[br]blaming the cows now

0:06:48.126,0:06:51.258
for the problems of the world[br]is quite bold.

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I think before we'd have to solve

0:06:53.965,0:06:55.965
things that are much more important.

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I'd prefer that with myself,[br]that my death made some sense.

0:07:05.544,0:07:07.400
That is gave someone enjoyment.

0:07:08.796,0:07:11.316
This is what this animal does.