WEBVTT
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Very few foods say more about
how we identify ourselves than beef.
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I'm talking hamburgers
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
altogether.
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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,
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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
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
of northern Spain,
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José Gordon is raising
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
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.
- Don't be scared.
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- Don't be afraid.
- Like this?
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Yeah.
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That's a little salad.
NOTE Paragraph
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Gordon's herd go on to become beef
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that many consider to be
the best in the world.
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Most cattle are slaughtered
at age, one or two.
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Gordon waits until his
are sometimes as old as 20.
NOTE Paragraph
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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
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
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
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
of the world's total carbon emissions.
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In the Amazon cattle, farming is
the leading cause of deforestation.
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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,
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we must realize that
we have to produce quality meat.
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I think the meat world has to take a turn
and start being more conscientious.
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(Carla) For many people around the world
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
people searching for alternatives.
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The Barcelona-based company is
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
and texture of the real thing.
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Wow, it's amazing.
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How long does it take
to print a whole steak?
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Depends on the size.
This one is about 40 minutes.
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What are the exact ingredients
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,
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
the texture of a piece of meat,
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and it's surprising because it's composed
by all plant-based ingredients.
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I got to say,
this looks a bit like chewing gum,
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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?
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Actually, the future of meat
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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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It was named one of the top ten
restaurants in the world last year (2020)
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and is led by three chefs who like
to experiment in their creative lab.
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(Eduard) This week,
we've been trying the "meat"
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and we've again noted
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,
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
to it to be so similar to meat as it is.
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(Mateu) It actually tastes
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,
but it's really close.
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(Carla) José Gordon's restaurant,
much like his farm,
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remains rooted in tradition.
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But tradition is exactly where he thinks
he'll find the future of meat.
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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.
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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
trying to produce vegetable meat?
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(José) When we twist authenticity
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
blaming the cows now
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for the problems of the world
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,
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.