RED CODE FOR THE BEEF
From pasture to slaughterhouse and from butcher to plate, beef follows a chain that sustains and feeds millions of people.
Behind the steaks we eat lies an incredible global industry. But today, some people are trying to change the way we consume and produce meat.
What are the new practices? How do they fit into the journey of a piece of meat? And, on the other hand, what processes should we go back to?