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As we move toward more sustainable farming practices, some of the most prized elements of high quality beef production are rapidly changing, and the effects are far-reaching. The move toward smaller-scale operation is impacting the industry and many view this trend as a positive change.

In this gourmet, across-the-world road trip, chefs, farmers, butchers, journalists and other experts weigh in on the various factors at play to help us understand the (r)evolution taking place as well as the challenges associated with this change.