Spain's Table Steaks (clip)
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0:02 - 0:06Very few foods say more about
how we identify ourselves than beef. -
0:06 - 0:08I'm talking hamburgers
on the Fourth of July, -
0:08 - 0:10ribeye on a fancy occasion,
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0:10 - 0:11brisket for Rosh Hashanah,
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0:11 - 0:15or honestly, refusing to eat beef
altogether. -
0:15 - 0:18These strong feelings might just be
why people keep eating beef. -
0:18 - 0:21Even as we learn more about
how much it costs the environment, -
0:21 - 0:22our health,
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0:22 - 0:24or as we saw with the pandemic,
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0:24 - 0:26our extremely fragile supply chains.
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0:26 - 0:29We traveled to Spain
to meet people asking the questions -
0:29 - 0:32that beef lovers all over the world
are wondering-- -
0:33 - 0:35Where the hell do we go from here?
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0:35 - 0:37TABLE STEAKS
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0:44 - 0:46(Carla) It's your turn for spa day.
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0:46 - 0:47(José) Exactly.
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0:49 - 0:50This...
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0:50 - 0:52Look at how he is.
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0:52 - 0:54He was nervous and now he's...
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0:55 - 0:56relaxed.
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0:56 - 0:58They love it, you know?
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0:58 - 1:02And it also makes the fat
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1:02 - 1:04that is under their skin
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1:05 - 1:06turn to muscle.
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1:06 - 1:08You like that, uh?
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1:08 - 1:09Free massage.
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1:10 - 1:13(Carla) Here, on the plains
of northern Spain, -
1:13 - 1:17José Gordon is raising
300 very happy cattle. -
1:17 - 1:18(Carla) I can't reach.
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1:18 - 1:19Thanks.
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1:20 - 1:22They spend their days roaming freely
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1:22 - 1:25and feasting on a special diet of grass,
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1:25 - 1:26acorns,
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1:26 - 1:27and local grains.
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1:28 - 1:30Let them come and eat from your hand.
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1:30 - 1:31- Whoa.
- Don't be scared. -
1:31 - 1:33Yeah, it's coming, it's coming.
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1:33 - 1:34- Don't be afraid.
- Like this? -
1:34 - 1:35Yeah.
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1:35 - 1:36That's a little salad.
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1:41 - 1:43Gordon's herd go on to become beef
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1:43 - 1:46that many consider to be the best
in the world. -
1:47 - 1:50Most cattle are slaughtered
at age one or two. -
1:50 - 1:53Gordon waits until his
are sometimes as old as 20. -
1:55 - 1:56(Carla) With these animals,
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1:56 - 1:58it must be hard to slaughter them.
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1:58 - 2:00Yes, it's very tough.
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2:00 - 2:01On the other hand,
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2:01 - 2:05what you're creating is
a very special energy, right? -
2:05 - 2:07(Carla) The care Gordon gives his herd
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2:07 - 2:10is nothing like the treatment they receive
at factory farms. -
2:12 - 2:14But growing International demand for beef,
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2:14 - 2:17especially cheap options,
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2:17 - 2:19has made industrial methods the norm
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2:19 - 2:24while also driving the market to be worth
more than 300 billion dollars. -
2:25 - 2:26And it's come at another cost.
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2:26 - 2:29Beef is estimated to be responsible
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2:29 - 2:32for more than 15% percent
of the world's total carbon emissions. -
2:35 - 2:39In the Amazon, cattle farming
is the leading cause of deforestation. -
2:45 - 2:48(Carla) What do you think is the future
of the meat industry? -
2:48 - 2:51(Gordon) I think that
for the meat industry's future, -
2:51 - 2:57we must realize that
we have to produce quality meat. -
2:57 - 3:01I think the meat world has to take a turn
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3:01 - 3:03and start being more conscientious.
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3:08 - 3:10(Carla) For many people around the world
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3:10 - 3:12learning more about what's on their plate
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3:12 - 3:13and how it got there,
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3:13 - 3:16raises a question about
the future of meat-- -
3:16 - 3:19Should it not include meat at all?
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3:20 - 3:24NOVAMEAT is a start-up banking on
people searching for alternatives. -
3:24 - 3:29The Barcelona-based company
is producing steaks through 3D printing, -
3:29 - 3:31a method that's completely animal-free,
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3:31 - 3:36and designed to simulate the taste
and texture of the real thing. -
3:37 - 3:39Wow, it's amazing.
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3:39 - 3:42How long does it take
to print a whole steak? -
3:42 - 3:43Depends on the size.
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3:43 - 3:45This one is about 40 minutes.
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3:46 - 3:50What are the exact ingredients
that go into it? -
3:50 - 3:54In this one, you have
around 65-70% of water; -
3:54 - 3:56in terms of protein, you have around 25%.
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3:56 - 3:59It's a mixture of yellow pea protein,
rice protein, -
3:59 - 4:01and then we have some oils.
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4:01 - 4:02So, as you can see,
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4:02 - 4:05the big advantage is that you can
get the texture of a piece of meat, -
4:05 - 4:09and it's surprising because it's composed
by all plant-based ingredients. -
4:09 - 4:12I got to say, this looks a bit
like chewing gum, -
4:12 - 4:17but I can see that the end result
is quite different as the look-like meat. -
4:17 - 4:20Can you imagine a future without meat?
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4:20 - 4:22Actually, the future of meat
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4:22 - 4:24will be composed not only of meat,
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4:24 - 4:25but of alternatives to meat.
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4:25 - 4:28It doesn't need to be eating,
you know, pills, -
4:28 - 4:30as what we've seen in some movies.
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4:38 - 4:42One place that's porting NOVAMEAT's vision
is the restaurant Disfrutar. -
4:43 - 4:47It was named one of the top ten
restaurants in the world last year (2021) -
4:47 - 4:52and is led by three chefs who like
to experiment in their creative lab. -
4:52 - 4:55(Eduard) This week,
we've been trying the "meat" -
4:55 - 5:00and we've again noted
that it's important to cook it -
5:00 - 5:02with good virgin olive oil.
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5:04 - 5:06Okay, this is the moment of truth.
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5:06 - 5:10We've just cooked three different meats,
and I'm about to try one. -
5:13 - 5:14Very exciting.
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5:18 - 5:18Mmm...
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5:20 - 5:21I like it.
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5:21 - 5:25I don't think I was expecting
it to be so similar to meat as it is. -
5:25 - 5:28(Mateu) It actually tastes
much better now cooked. -
5:28 - 5:30than when we tried it raw.
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5:30 - 5:33Obviously, it doesn't taste like a steak,
but it's really close. -
5:40 - 5:43(Carla) José Gordon's restaurant,
much like his farm, -
5:43 - 5:45remains rooted in tradition.
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5:45 - 5:49But tradition is exactly where he thinks
he'll find the future of meat. -
5:50 - 5:54(José) This fat has accumulated slowly
for a long time. -
5:55 - 5:58They are a by-product of well-being,
of good care. -
5:58 - 5:59Of a good life.
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5:59 - 6:00Wow.
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6:00 - 6:02Just to enjoy this moment.
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6:03 - 6:04Such pressure!
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6:12 - 6:13This is so delicious!
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6:14 - 6:16The best of my life.
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6:18 - 6:23What do you think of people
trying to produce vegetable meat? -
6:23 - 6:28(José) When we twist authenticity
a little bit-- -
6:28 - 6:29what the essence is,
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6:29 - 6:31the origin,
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6:31 - 6:32the past, all this--
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6:34 - 6:36for me, this is painful.
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6:36 - 6:38I think we must have respect.
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6:39 - 6:42Maybe those alternatives are sustainable.
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6:43 - 6:48(José) Well, I think that
blaming the cows now -
6:48 - 6:51for the problems of the world
is quite bold. -
6:51 - 6:54I think before we'd have to solve
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6:54 - 6:56things that are much more important.
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7:00 - 7:05I'd prefer that with myself,
that my death made some sense. -
7:06 - 7:07That is gave someone enjoyment.
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7:09 - 7:11This is what this animal does.
- Title:
- Spain's Table Steaks (clip)
- ASR Confidence:
- 0.82
- Description:
-
Beef production has a considerable effect on climate change due to emissions of greenhouse gases according to a report from WWF. Research shows that ruminant livestock account for between 7% and 18% of global methane emissions from human-related activities.
To reduce emissions from the livestock sector, it is necessary to reduce its production and consumption, and this responsibility belongs to both producers and consumers. Added to this, there’s an ethical component such as giving these animals a fair and dignified treatment when raising them, instead of the industrial production model that is the most common in the beef production sector. In addition to this, new voices have emerged in recent years that propose other alternatives to meat consumption without even entering the livestock production equation.
- Video Language:
- English
- Team:
- Eating With My Five Senses
- Project:
- COUNTER SPACE_(CLIPS)_The Issues - (Ep01-Ep08)
- Duration:
- 07:14
Jenny_PM published English subtitles for Spain's Table Steaks (clip) | ||
Jenny_PM edited English subtitles for Spain's Table Steaks (clip) | ||
Jenny_PM published English subtitles for Spain's Table Steaks (clip) | ||
Jenny_PM edited English subtitles for Spain's Table Steaks (clip) | ||
Jenny_PM published English subtitles for Spain's Table Steaks (clip) | ||
Jenny_PM edited English subtitles for Spain's Table Steaks (clip) | ||
Jenny_PM edited English subtitles for Spain's Table Steaks (clip) | ||
Jenny Lam edited English subtitles for Spain's Table Steaks (clip) |