RED CODE FOR THE BEEF

The reality behind the most popular staples

An episode from the series FOOD BUSINESS INVESTIGATIONS

Synopsis

From pasture to slaughterhouse to butcher to plate, beef follows a chain that sustains and feeds millions.

Behind the steaks we eat lies an incredible global industry. But today, some people are trying to change how we consume and produce meat.

What are the new practices? How do they fit into the journey of a piece of meat? On the other hand, what processes should we go back to?