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Very few foods say more about 
how we identify ourselves than beef.

2
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I'm talking hamburgers 
on the Fourth of July,

3
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ribeye on a fancy occasion,

4
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brisket for Rosh Hashanah,

5
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or honestly, 
refusing to eat beef altogether.

6
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These strong feelings might just
be why people keep eating beef.

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Even as we learn more about 
how much it costs the environment, our health,

8
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or, as we saw with the pandemic, 
our extremely fragile supply chains.

9
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We traveled to Spain to meet people,

10
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asking the questions that beef lovers 
all over the world are wondering,

11
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where the hell do we go from here?

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TABLE STEAKS

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It's your turn for spa day.

14
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Exactly.

15
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Look at how he is.

16
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He was nervous and now he's...

17
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relaxed.

18
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They love it, you know?

19
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And it also makes the fat

20
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that is under their skin

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turn to muscle.

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You like that, uh?

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Free massage.

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

25
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<i>José Gordon is raising 
300 very happy cattle.</i>

26
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I can't reach.

27
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Thanks.

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<i>They spend their days roaming freely
and feasting on a special diet of grass,</i>

29
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<i>acorns, and local grains.</i>

30
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Let them come and eat from your hand.

31
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- Whoa.
- Don't be scared.

32
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- Don't be afraid.
- Like this?

33
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Yeah.

34
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That's a little salad.

35
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<i>Gordon's herd go on to become beef</i>

36
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<i>that many consider to be
the best in the world.</i>

37
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<i>Most cattle are slaughtered
at age, one or two.</i>

38
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<i>Gordon waits until his 
are sometimes as old as 20.</i>

39
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(Carla) With these animals,

40
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it must be hard to slaughter them.

41
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Yes, it's very tough.

42
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On the other hand,

43
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what you're creating is
a very special energy, right?

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<i>The care Gordon gives his herd</i>

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

46
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<i>But growing International demand for beef,</i>

47
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<i>especially cheap options,</i>

48
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<i>has made industrial methods the norm</i>

49
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<i>while also driving the market to be worth 
more than 300 billion dollars.</i>

50
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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 
of the world's total carbon emissions.</i>

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In the Amazon cattle, farming is
the leading cause of deforestation.

54
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<i>In the Amazon, cattle farming
is the leading cause of deforestation.</i>

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

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

57
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we must realize that
we have to produce quality meat.

58
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I think the meat world has to take a turn
and start being more conscientious.

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(Carla) <i>For many people around the world
learning more about what's on their plate</i>

60
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<i>and how it got there,</i>

61
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<i>raises a question about 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
people searching for alternatives.</i>

64
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<i>The Barcelona-based company 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
and texture of the real thing.</i>

67
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Wow, it's amazing.

68
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How long does it take
to print a whole steak?

69
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Depends on the size. 
This one is about 40 minutes.

70
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What are the exact ingredients
that go into it?

71
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This one, you have around 65-70% of water.

72
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In terms of protein, you have 25%.

73
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It's a mixture of yellow pea protein,
rice protein, and then we have some oils.

74
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So, as you can see,

75
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the big advantage is that you can get
the texture of a piece of meat,

76
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and it's surprising because it's composed 
by all plant-based ingredients.

77
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I got to say,
this looks a bit like chewing gum,

78
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but I can see that the end result
is quite different as the look-like meat.

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Can you imagine a future without meat?

80
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Actually, the future of meat

81
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will be composed not only of meat, 
but of alternative to meat.

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It doesn't need to be eating, you know, 
pills and what we've seen in some movies.

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*One place that's porting NOVAMEAT's vision
is the restaurant Disfrutar.

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<i>It was named one of the top ten
restaurants in the world last year (2020)</i>

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<i>and is led by three chefs who like
to experiment in their creative lab.</i>

86
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(Eduard) This week, 
we've been trying the "meat"

87
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and we've again noted
that it's important to cook it

88
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with good virgin olive oil.

89
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Okay, this is the moment of truth.

90
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We've just cooked three different meats, 
and I'm about to try one.

91
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Very exciting.

92
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Mmmm...

93
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I like it.

94
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I don't think I was expecting
to it to be so similar to meat as it is.

95
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(Mateu) It actually tastes
much better now cooked.

96
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than when we tried it raw.

97
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(Carla) Obviously, it doesn't taste like a steak,
but it's really close.

98
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(Carla) <i>José Gordon's restaurant,
much like his farm,</i>

99
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<i>remains rooted in tradition.</i>

100
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<i>But tradition is exactly where he thinks
he'll find the future of meat.</i>

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(José) This fat has accumulated slowly
for a long time.

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They are a by-product of well-being,
of good care.

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Of a good life.

104
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Wow.

105
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Just to enjoy this moment.

106
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Such pressure!

107
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This is so delicious!

108
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The best of my life.

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

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(José) When we twist authenticity
a little bit--

111
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what the essence is,

112
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the origin,

113
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the past, all this--

114
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for me, this is painful.

115
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I think we must have respect.

116
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Maybe those alternatives are sustainable.

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

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for the problems of the world
is quite bold.

119
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I think before we'd have to solve

120
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things that are much more important.

121
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I'd prefer that with myself,
that my death made some sense.

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That is gave someone enjoyment.

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This is what this animal does.