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Very few foods say more about [br]how we identify ourselves than beef.
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I'm talking hamburgers [br]on the Fourth of July,
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ribeye on a fancy occasion,
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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,
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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 to meet people,
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asking the questions that beef lovers [br]all over the world are wondering,
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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.
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Exactly.
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Look at how he is.
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He was nervous and now he's...
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relaxed.
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They love it, you know?
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And it also makes the fat
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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) Here, on the plains [br]of northern Spain,
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José Gordon is raising [br]300 very happy cattle.
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I can't reach.
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Thanks.
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They spend their days roaming freely[br]and feasting on a special diet of grass,
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acorns, and local grains.
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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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- 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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Gordon's herd go on to become beef
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that many consider to be[br]the best in the world.
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Most cattle are slaughtered[br]at age, one or two.
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Gordon waits until his [br]are sometimes as old as 20.
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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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The care Gordon gives his herd
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is nothing like the treatment they receive[br]at factory farms.
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But growing International demand for beef,
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especially cheap options,
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has made industrial methods the norm
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while also driving the market to be worth [br]more than 300 billion dollars.
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And it's come at another cost.
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Beef is estimated to be responsible
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for more than 15% percent [br]of the world's total carbon emissions.
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In the Amazon cattle, farming is[br]the leading cause of deforestation.
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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,
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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[br]and start being more conscientious.
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(Carla) For many people around the world[br]learning more about what's on their plate
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and how it got there,
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raises a question about the future of meat.
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Should it not include meat at all?
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NOVAMEAT is a start-up banking on[br]people searching for alternatives.
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The Barcelona-based company is[br]producing steaks through 3D printing,
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a method that's completely animal-free
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and designed to simulate the taste[br]and texture of the real thing.
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Wow, it's amazing.
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How long does it take[br]to print a whole steak?
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Depends on the size. [br]This one is about 40 minutes.
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What are the exact ingredients[br]that go into it?
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This one, you have around 65-70% of water.
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In terms of protein, you have 25%.
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It's a mixture of yellow pea protein,[br]rice protein, and then we have some oils.
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So, as you can see,
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the big advantage is that you can get[br]the texture of a piece of meat,
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and it's surprising because it's composed [br]by all plant-based ingredients.
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I got to say,[br]this looks a bit like chewing gum,
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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?
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Actually, the future of meat
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will be composed not only of meat, [br]but of alternative to meat.
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It doesn't need to be eating, you know, [br]pills and what we've seen in some movies.
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One place that's porting NOVAMEAT's vision[br]is the restaurant Disfrutar.
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It was named one of the top ten[br]restaurants in the world last year (2020)
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and is led by three chefs who like[br]to experiment in their creative lab.
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(Eduard) This week, [br]we've been trying the "meat"
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and we've again noted[br]that it's important to cook it
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with good virgin olive oil.
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Okay, this is the moment of truth.
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We've just cooked three different meats, [br]and I'm about to try one.
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Very exciting.
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Mmmm...
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I like it.
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I don't think I was expecting[br]to 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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(Carla) Obviously, it doesn't taste like a steak,[br]but it's really close.
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(Carla) José Gordon's restaurant,[br]much like his farm,
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remains rooted in tradition.
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But tradition is exactly where he thinks[br]he'll find the future of meat.
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(José) This fat has accumulated slowly[br]for a long time.
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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.
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Such pressure!
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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--
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what the essence is,
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the origin,
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the past, all this--
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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
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for the problems of the world[br]is quite bold.
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I think before we'd have to solve
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things that are much more important.
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I'd prefer that with myself,[br]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.