50
The meat is supposed to be the most beautiful thing in the documentary, but I found myself more drawn to the lingering shots of shaggy cows, silhouetted on European mountainsides, with their tousled bangs blowing in the wind.
What are people saying?
What are critics saying?
70
The Hollywood Reporter by Jordan Mintzer
There are definitely more worthy endeavors than circling the globe in search of the perfect cut of meat, but French producer-director Franck Ribiere nonetheless delivers an absorbing, and often enlightening, quest for the world’s greatest sirloin in his exhaustive food documentary, Steak (R)evolution.
60
Village Voice by Marsha McCreadie
If your vegan stomach and ethics do flip-flops at this spectacle, pull back for the cultural comparisons.
60
Los Angeles Times by Martin Tsai
Ribière and Le Bourdonnec get almost hypertechnical with all the cattle breeds, feeds, grades, cuts, marbling, dry-aging and preparation. Nevertheless, most any carnivore would find this absolute torture on an empty stomach.
75
Philadelphia Inquirer by Molly Eichel
Until Steak(R)evolution gets repetitive, it's fascinating to see how everything, from culture to politics, affects what we eat and how we eat it.
70
The New York Times by Neil Genzlinger
This informative foodie film is more than just footage of assorted chefs cooking delicious-looking cuts of meat. The tour encompasses breeders, butchers, grazing practices and genetics.