Steak (R)evolution travels the world in search of passionate cattle breeders, butchers, and chefs. Far from the intensive cattle farms with their industrial output, a revolution is already underway: good red meat is becoming an exceptional luxury product. But where can the best steak in the world be found? Franck Ribière and his favorite butcher, Yves-Marie Le Bourdonnec, set out to meet the new players - generous, endearing, and ecological - to try to understand what makes good meat. But the new market issues aren't always where you expect them.