All language subtitles for Steak.2014.720p.WEBRip.x264.AAC-[YTS.MX]

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Salt? Pepper?

Don't bring me table salt.

- Can I take it?
- No, wait.

Wait!

I brought you peanut oil.

And the shallots?

What's going on, Loulou?

Where is the goddamn Top Chef guy?

Pay attention to what you do!

- Wait!
- Oh, I forgot the oil.

It makes all the difference.

Look at this juice.

Table 7 is still waiting!

Yes, but what I just made
will change their experience.

My family raised French Charolais
in Central France.

We always thought
French meat was the best in the world.

Which cinemas will show this?

Where will we see it?

I told you to forget about the camera.

But you're shooting?

Daddy?

How is the meat, Safine?

So good!

She really loves meat.

Once in New York,
I ate a highly unusual steak.

It's crazy.

I just ate the best steak
in the world here.

No question about it.

It's tender,

it's tasty, it looks good.

It's so easy to cut.

This Black Angus
had a very easy taste.

The meat was very tender,

because the animal was very young.

But it has nothing to do with real Angus.

This one was raised
in an industrial model

where animals are killed very young.

They are 18 months old.
That's why the meat is so tender.

And it's fatty,

because the food the animals eat
is full of protein.

The American system involves
raising animals very quickly

with hormones for extra muscles
and protein-heavy food for fat

to please market demand
for tenderness and taste.

But instead of being tender
and tasteful, it is flabby and fatty.

But if you've been eating
only tasteless French Blonde,

or hard Charolais,

the flabby and fatty Black Angus
seems to be wonderful.

France is behind others.

I asked passionate people why,
ate unforgettable steaks

and witnessed a revolution.

- Sorry I'm all wet.
- That's okay.

- Nice to meet you.
- Likewise.

In France,
we don't produce red meat.

Limousine, Charolais
and Blonde d'Aquitaine

are raised to give birth
to male veals for Italy.

In France we eat old cows.

Under the Anglo-American influence,

Europe stopped eating boiled meat

and started grilling the meat
in the '50s.

That is when the problem
with our breeds began.

Our heavy animals
were not adapted to the grill.

Which should we taste first?

In France, we have a problem.

We need to stop raising
muscled animals -

But we're not.

Charolais, Limousine and Maine-Anjou
cattle have two major problems.

They become adult very late.

So they produce a lot of collagen.
Collagen is the enemy of tenderness.

Boiled collagen turns to jelly,
that's okay.

But grilled, it's a problem.

The male produces
a lot more collagen than the female.

In the 1950s,
when a male calf was born,

we knocked it out
and dumped it.

These animals are athletes.

Athletes have no fat.
They have muscles.

These animals are heavy
but produce no fat.

So, we're back to the same issue.

In order to grill meat,
it needs some fat.

The obsession with getting animals
looking like bodybuilders is over.

But it is still an obsession
for French butchers.

Because the yield's better.

We also need to explain to consumers
what good meat is.

They need to understand intramuscular
fat melts away during cooking

and you don't eat
the fat left in your plate.

You end up with a piece of meat
with only five to eight percent of fat.

The French have had a phobia of fat.

Nutritionists are largely to blame.

Looking for the best steak in the world

Argentinean history regarding meat...

started with the arrival
of the first Spaniards.

The first animals
were Spanish breeds

and they were destined
for the leather trade with Europe.

But when they started extracting salt,

they learned how to preserve
and store meat with salt.

That is when Argentina started
exporting meat to Europe.

When this business expanded,
Europeans sought to improve

the quality of the meat.

They looked for breeds
more compatible with our environment.

And that's when
they imported British breeds here.

An Argentinean eats 60 kilos
of red meat per year

whereas a European eats on average
around 18 kilos per year

and an American 25 to 30.

Over the last 10 years, Argentina
has changed the way it raises cattle.

We created intensive feedlots
like in Europe or in the USA.

Europe buys from us
meat coming from open field farms,

from cattle raised traditionally.

Our production
from big intensive feedlots

is sold on our domestic market
or to South American countries.

At home, my mother
handles the barbecue.

She taught me a lot.

It is very important
to use cooking salt.

Table salt does not penetrate the meat.

Table salt stays like a film
on the meat.

These are ribs.

Ribs are from the central part
of the animal.

Argentineans eat a lot of ribs.

They eat these more
than rib eyes or sirloins.

If you're invited
to an Argentinean family,

you will eat this or a bavette.

Here is a bavette.

We eat a lot of it in Argentina.

For all events, Sunday lunches,
birthdays, first Communions,

we always eat bavette or ribs.

In this cut,
you have a rib eye and a chop.

American customers love it
because it's big.

They take pictures with it
and eat it with their fingers.

They're amazed by it.

Hello, I am Marcos Bassi.

Brazilians love meat.

Brazilians gather
with family and friends

and eat a lot of meat
on these occasions.

They don't like fat meat.

- Do you plunge the meat in brine?
- Yes.

It's water and salt.

Why is Brazil breeding Nellore

instead of high quality beef?

Because it's adapted
to the Brazilian climate.

We know that people don't like
Nellore meat because it's hard.

We have tried
the intensive feedlot system...

and crossbreeding
with European Angus or Simmental

in order to improve
Brazilian meat quality.

But in Brazil,
the crossbred animals or pure Angus,

have a lower resistance to Lyme disease.

They contract diseases easily.
They're not suited to our climate.

They suffer from the heat,
they need more care,

and they need more worming powder.

Talking about one chef...

doesn't mean you forget the other chefs.

Each chef has his specialty.

Every chef I met
did wonderful things for me.

All the ones who came to Brazil,
I welcomed them here.

They cooked exceptional dishes for me.
It was great with all of them.

I can't think of one dish
that would be the best.

I haven't forgotten any of them.
I'm not saying this to please them.

I was just a kid
who did not have this culinary culture.

That's why for me,
everything was amazing and delicious.

Too many emotions.

A few months after this interview,
Marcos Bassi passed away.

But the best meat I ever had...

regarding restaurants,

was 30 years ago at Peter Luger.

I had a porterhouse steak there
and discovered prime beef.

It was the first time
I ate meat with a lot of fat.

I went back to Peter Luger
several times.

They have a secret
to make sure their steak is unforgettable.

It's cooked twice.

The American steak (r)evolution

We are in November.

How do you get such tall grass?

To have green grass like that,

cattle stopped grazing here mid-August.

But if you want dried grass,

the cattle need to stop grazing here
around July 15

so that your field lasts.

If I'd stopped using the field in May,
the grass would push up the snow.

It would be even easier
for the cattle to eat.

Fred Morin, Joe Beef, Montreal.

David McMillan, Joe Beef, Montreal.

Some customers order only fries.

If you pay $75 for a steak,
it must have everything.

For me, quality means something,

but it may mean something else
for the customers.

Quality means
two different things for beef.

For me, a good piece of red meat
comes from a small farm.

It is a carcass we buy ourselves
and let mature

and we both enjoy eating the steak.

But the other measure for quality
is tenderness.

But if it's not tender,
make sure you enjoy it anyway.

Ask for mustard and a big knife,

eat slowly.

Give your steak a chance.

What happened in North America
with wine

is that people used to drink
new world wines with 15% of alcohol,

full of oak and lots of sun.
Very strong wines.

Now the trend is for natural wines.

But we're very far from making people
do the same with beef.

The three giant beef producers,

Brazil, Argentina and the USA,

are using British breeds.

We also find British breeds
in South Africa, Australia, New Zealand,

even in Japan.

Japanese Wagyu has
some Angus genetics.

British breeds have the advantage
of transforming grass into fat.

Back to the roots

English breeds
like Angus or Hereford

are smaller.

The British selected them
in the 19th century

for their ability to get fat.

English breeds have an early maturity
and grow fat quickly.

British people have known how
to roast meat since the 16th century.

They built a business model around it.

The world's best cattle breeders
are the British.

When we say that in France,
it's shocking!

Everybody thinks
about mad cow disease

and the age-old rivalry
between France and Great Britain.

It's impossible
for a French butcher to say

that British breeders are the best.

I said it and I was fired
from the French Butchery Union.

Out of the French Butchery Union!
Because I dared to say that.

Welcome.

Regarding beef,
the big difference in Japan

is that we eat it as a side order.

Japanese people use it
as a condiment for rice.

For a good combination with rice,

Japanese beef has been
developed for tenderness

rather than texture.

Well, since around 1900,

breeders have been putting great effort
into developing tender beef.

And then in the year 1944,

a new breed
called Japanese Black was raised

with the main objective
of tenderness.

They are showing only 10 different cuts.
There isn't a large choice.

In France, there are
more products on display.

We try to make customers hungry.

It's funny to see how fat
is perceived differently here.

In Japan, the fat is displayed.
In France, we hide it.

Compared to the West,
rather than steak

we like meat
that goes well with rice,

for yakiniku, sukiyaki,
shabu-shabu or gyundon.

We like thinly-sliced beef
more than thick pieces

and also minced beef.

Those types of beef
sell much more.

That's our market.

The butcher dresses the piece of meat
in front of the customer.

In France, we would do it
before putting it on display.

We may even present it
as a roast beef.

We would never show
fat like that.

Or we would cut it in steaks.

Their way of doing things
is very interesting.

French consumers
aren't used to that.

Welcome.

The fat
in the Tajima sirloin

is classified in 12 categories.

Only grades 6 to 12
are classified as Kobe beef.

Five and under
are called Tajima beef.

We call it Kobe beef
when the fat marbling

is exceptional
within the Tajima breed.

The flavor in the fat
gives meat a wonderful taste

and compared to other breeds,
the amount of flavorful fat is high.

Kobe beef contains
this flavorful marbled fat,

which is why it tastes so good.

And when people actually eat it,
they say, "It's delicious!"

Kobe beef cows have short, thin legs.

All the work is done
on the back of the animal.

Actually the animal is turned
into a barrel with legs.

The Japanese want big curves.

They don't care about the legs.

I play Mozart
all day and night for the cows.

I am sure classical music calms
the animals and helps them sleep.

A relaxing environment
produces better meat.

So I leave it on.

Sake, Japanese rice wine...

is also said to be effective.

So I massage the animals with it.

Beer is good for digestion.

But I don't give it to my animals.

We do occasionally massage the cows,
but there are too many of them.

So you don't use beer?

Do you know farmers
who give beer to their animals?

I know some farmers who say they do,
but I think they drink it!

I tried. But the animals
were getting drunk too fast.

The food comes from up there.

We can control the output.

All of this is Tajima beef.

Depending on the quality
and quantity of the marbling,

it'll be classified as Kobe beef or not.

The layout of the marbling
is the most important factor.

We assign up to A5,
based on specific standards.

This is the finest one
in the market today.

Very nice marbling. Well balanced.
This is the champion.

The fat is well spread
in the muscle.

I'm eager to know its price.

$20,000.

I need to take a picture.
It's so beautiful.

In France, this one
would be really cheap.

The huge amount of fat
would make its price go down.

But Kobe beef is not
the best Japanese beef.

It's incredible.

It's crazy.

It melts
yet is crispy on the outside.

But it really melts!
It disappears in your mouth.

It's amazing.

Magnificent.

It's moving.

I forgot what I was supposed to say.

We are Shinishi
and Mutsumi Konishi.

We raise Matsusaka beef
with all our love.

We are very happy
to be interviewed.

The farm began operating
in the Meiji Era.

And over the many years and decades,

we've continued to protect this breed
with its long history.

We're grateful to our ancestors
and we'll keep working hard.

You must use this sake spray
and scrub them with straw.

This is how we massage.

Do you massage
for aesthetic reasons?

No, it's for blood circulation
and to soften the fat under the skin.

Kobe beef is only made
with males or castrated males.

However, Matsusaka beef
is only made from females.

They are virgin females.
That's the main difference.

Basically, they are eating all day.

If they eat that all their life -
This feed is very fatty.

Cows are herbivores.
So this is a problem.

And growing grain in today's
ecological world isn't the best idea.

The Swedish Wagyu (r)evolution

It's incredible
how they let us go up to them.

There are many legends

about how Wagyu came to Europe

because the Japanese
don't export Wagyu semen.

The Japanese told me

that some sperm was wrongly sent

to a lab in the Netherlands

for medical reasons.

And from there, the sperm was stolen.

And the Wagyu wave
started all over the world.

Today, all over the world,
people grill or roast the meat.

To cook meat that way, it has to be low
in collagen with a good fat balance.

So we need fast-growing animals
that get fat.

If we can get them fat
without too much grain, it's even better.

I'm 22.

The hardest thing is
to assert yourself in a man's world.

It's tough
because it's a macho world.

As a woman, I face prejudice.

Some words really hurt.

You can raise cattle and be happy,
but you need to fight.

Happiness is given to me
every day by my animals.

But I also work with humans.

That's the problem.

First, I would like to save the breed...

and then be able to say

that although I am a young girl,

and there are numerous problems
in this business in France,

there are solutions.

You have to fight at first,
but in the end,

there's a certain satisfaction.

We're at
the very southwest end of Sauternes.

Here you have the Ciron River
which makes Sauternes wine

by creating this fog in the fall
that surrounds the grapes

and generates
the Sauternes's noble rot.

Tenant farmers working
for large Bordeaux landowners,

who had farms in the Landes Forest,

used Bazadais cattle
as working animals.

Before World War II,
there were 160,000 Bazadais cattle.

Today, there are 3,000 animals left.

Stop!

You always ruin it.

The best way to grill meat

is with three-year-old branches
from cabernet sauvignon vineyards.

Bazadais meat isn't the best
in the world today.

It's a very good basis
with interesting strengths.

But we need to improve
the quality of the meat.

And for that, we need to use genetics
and cross it with different breeds.

Well, the butcher wants more fat.

More marbling.

My older cattle
have a better marbling.

The one we ate yesterday had marbling.

Not a lot but some.

Yes -

- It was an old cow.
- Four years old.

In my shops,
I sell 17 carcasses a week.

Seven come from England,

from Tim Wilson,
a single breeder.

This makes up
for what I can't find in France.

Yesterday I went to Charolais
and organized a meat testing.

All the pro-Charolais guys

listened to me saying
their meat isn't good.

Even Franck told them
Charolais won't make it in his top 10.

They all showed dark faces,

but when they tasted longhorn,
they all agreed.

They acknowledged the fact
that Tim's meat is exceptional.

The Bazadais has some
tiny imperfections that can be fixed.

And you shouldn't spend more
on grain or food for that.

That doesn't make economic sense.
In France, we do that.

Blonde d'Aquitaine
has no fat and no taste.

How do we correct that?
We give them lots of grain.

And it costs a fortune
the breeder can't afford.

There's no business logic
and no market price for it.

As I always say,
I'm happy to help my daughter,

but there should be 10 or 20
new breeders around here every year.

Because if we want to increase
demand for Bazadais meat,

but can only handle 35 mothers,

it'd be more efficient
to have 10 farms with 35 mothers.

Socially, it would be smarter than helping
establish one big farm with 350 mothers.

Big farms are fragile.

Unfortunately, we're stuck

with local politicians
who've only seen cows on TV.

There is one good example in France
and that is Aubrac.

Until the 1970s, Aubrac cattle
were used only as dairy cattle

to make Laguiole cheese.

In winter, they stayed in the shed.

In summer, they went
in the mountains with a shepherd.

In the '70s, it became
very difficult to find shepherds

who'd spend six months
in the mountains

with their cows, away from girls.

But Aubrac is a very specific land.

You can't have corn
or wheat fields there.

So they had to find a new direction.

They remembered
that this breed of cattle had been used

for meat in the past.

So they did some work
on their gene pool

in order to improve
the quality of the meat.

Today, in my opinion, Aubrac
produces the best meat in France.

We banned corn,
silage and corn silage.

We cook beef with clarified butter.

We take out the whey
to make clarified butter.

You keep the aroma of butter
without the inconvenience.

You can use higher temperatures
and it doesn't burn.

You need a very hot pan?

- No!
- Yes!

When you sear the meat,
you create like a shell

in which the meat juice is trapped.

Look at its color.

Listen to this music.

It's soft, it's clear.

At the end,
we add some normal butter.

It will bring
extra aroma to the meat.

But it burns very fast.

So I turned down the heat.

You use a very good salted butter,

some black pepper
and it's done.

It deserved to rest
a little bit more.

It's delicious.

The taste goes deep
and lasts in your mouth.

Tenderloin does not taste the same.

It has a different taste and texture.

Because it is the rump.

The rump is the best part
of the animal.

If you don't have tenderloin,
use a rump instead.

Like Michel said, it's very different.

For me, the rump is the tastiest.

That's what we have here.

You need to cook meat
with wisdom.

You need to love it,
take your time.

The best meat cooked wrong
is a disaster.

The butcher needs to explain
how to cook the meat.

Often customers tell me
they know how to cook it.

You should shoot a short film for them.

I'll do that.

We're young.
We're not just butchers in white aprons.

If we want to create
new ways of working,

we need to exchange ideas
with foreign butchers.

When I was young,

I was ashamed
of being a butcher.

Now I'm proud to be a butcher.

I proved that being a butcher
isn't just cutting meat.

You need marketing skills
and the desire to do things right.

Having fun is the main thing.
If you're not, you should quit.

Ladies and gentlemen, welcome!

Thanks for coming
to the House of Steak!

First you will eat beef carpaccio,

then the famous Florentine T-bone!

And never forget:

To beef or not to beef!

I am Dario Cecchini.
I'm a butcher in Panzano in Chianti.

It's a small village
with 1,000 inhabitants

in the center of Tuscany.

Tuscany is the center of Italy.

And for me,
Tuscany is the center of the world.

In my butcher shop,
I try to continue my parents' tradition.

My father and grandfather were butchers.
I'm the eighth generation.

I have been a butcher for 39 years.

I do this job because I feel
responsible for killing animals.

I respect meat

and I want to use
all parts of the animal,

beef and pork.

I have a butcher shop
and two restaurants.

In Solociccia, you eat all of the animal.
And this is the steak house.

Every day I explain to customers
that the whole animal is tasty.

Not just the sirloin or the T-bone.

But in order to eat it all,
you need a good butcher.

The best steak in the world
comes with the best butcher.

The Chianina is a beautiful breed,
elegant and tall.

It doesn't have much fat.

The breed is rare in Italy
and in the world.

It gives real Florentine steak.

In this part of Italy,
in the Chianti Classico,

40 years ago,
in the '60s and '70s,

it was common
to see Chianina cattle in farms here.

Nowadays, since 2000,

it is really uncommon in Chianti
and in Tuscany as a whole.

Our farm is organic and biodynamic.

Our goal is to link all our activities.

We wanted a system which included
wine, olive oil, farming and the cattle.

We grow barley here
that our cattle eat.

And then we use the manure
as fertilizer.

So we fertilize our land
with our products.

And so,
we limit our external needs.

We have a closed system.

We are convinced
that this is the right solution.

It's a beautiful idea.

But it takes passion.

Our job here
is to select animals

with a specific personality.

We're not looking
for a specific breed of cattle.

We use genuine, old
local breeds.

We're looking for specific animals
with a specific character.

We believe that this specific
character lets us obtain good meat

with distinctive, unique aromas.

We look for animals all over Spain,

in the whole Iberian Peninsula,
in Portugal,

but also in the Carpathian Mountains
and further afield.

We look for docile animals
with a noble character.

This kind of character
facilitates a specific marbling.

All of them are castrated bulls.

Their meat is way better.

Castration improves...

the quality of the meat.

People say male beef is harder.
No?

Not necessarily.

Of course,
if it is a working animal,

the muscles will have more fiber.

But that's even better as we need this
for the dry-aging process.

Castrated beef is healthier

because males generate testosterone

that limits bad cholesterol
and saturated fat.

It acts like
a sort of hormonal cleansing.

It increases
the unsaturated fat rate.

The fat will be tastier,
more elegant and healthier.

Pezunias, come here!

- How old is he?
- Ten years old.

- How much does he weigh?
- 2,000 kilos.

- Are you going to kill him?
- Of course.

He's reserved for customers from
Saudi Arabia, America and all over.

He's very famous.
He's been on TV.

Stay calm!

Be careful!

He likes to play.

Close the door!

Be careful!

You see? He's wary.

He has a bad temper.

This kind of behavior is not good.

The other one
is a much quieter animal.

He will have more marbling.

The first one will only have cover fat.

It's a Barrosã.
It's a Portuguese breed.

These animals
are very expensive to keep.

They don't give milk or calves.
I just raise them for meat.

We give him food for 11 years.

An animal like this can eat
eight to 15 kilos of grain a day.

Plus 20 to 30 kilos of hay.

If you multiply that by 10 years,
the cost is phenomenal.

This animal is 14 years old.

He is in perfectly good shape.

Look. I'm 1 meter 74 tall.

You're beautiful.

When the animal is too young,

the fat is too liquid and melts.

Like everything in life,
fat needs time to get better.

An animal which isn't happy
won't give good steak like this.

The inside of the meat has to be
at 46 or 47 degrees Celsius maximum.

It has to be taken out
at 48 or 49 degrees.

Once it's out, I don't let it breathe.

The temperature will go up one
or two degrees until it is served.

It's a Rubia Gallega.
Seven years old.

Each muscle must be cut
in a specific way.

It tastes better than Wagyu.

It's better meat than Wagyu.

It's like butter, isn't it?

What an incredible taste.
Butter, yes. But not just butter.

There's thyme,
there's grass, there's -

This animal was 13 years old.

Rubia meat exists thanks to dry-aging.
You can't eat it if it's not dry-aged.

The best steak in the world.

Maturing beef means
letting the meat hang

for a certain time,
right after the animal is killed.

The fat will change its taste

depending on the type
of cold room you use.

Cement or plastic cold rooms
give different aromas.

That's how we get
tasty meat with specific flavors.

The meat tastes like hazelnut.

It's like making cheese.

Everyone develops
his own maturing method.

Some clients ask me
for lean meat.

I say, "I don't have any.

We do the exact opposite!"

José Gordon's Rubia Gallega
is the best meat in the world.

I finally found this passion
and pleasure in France... in Corsica!

Christian Orsucci,
my friend and the mayor,

calls me every year
for the village festival.

There's the church procession
and then the dinner.

It's not a ball
as there's no dancing.

We started the cooking
at 11:00 AM for a 9:00 PM dinner.

It needs to be cooked for nearly 10 hours.

We use wild olive trees, holm oaks
and strawberry trees.

The wood needs to be cut
at least six months ahead.

We use wood that was exposed
to the sun, facing south

because it needs to be very dry.

It doesn't smoke much
and generates lots of heat.

Usually farmers here
know how to cut carcasses.

In the mountains,
we learn how to do it.

Delicious as always.

Come on, Christelle, go to work.

No close-ups, please.

Don't forget to dunk
the meat in the sauce.

How many animals
do you raise a year?

I raise 160 animals each year

and I cook 80 of them
on the spit like tonight.

Where does the Tiger breed
come from?

It's not the Corsican breed.

It's one of the Corsican breeds.

It's a very old breed.

You find it here as there was little
cattle migration. It's also in Sardinia.

I've registered
the Tiger cow brand

so I stand out.

Once a dairy farmer came
to see how I work.

He kept saying life was difficult
due to rising soy prices.

"You used to grow peas yourself
as additional protein for your cows.

Now you're waiting for American soy.
You're insane!"

I'm totally independent.

I produce all the food
I need for my cattle.

I sell my males
and females.

Selling my meat is easy
because people know my products

and I sell it to restaurants
thanks to my butcher shop.

I don't sell to private individuals.

This is a veal chop
from Mr. Jacques Abbatucci,

flambéed with rosemary.

The seasons make
my meat taste different.

I don't say that my meat
has the same taste all year around.

What the cattle eat changes,
nature changes around them,

so the meat tastes different.

For Christmas dinner,
I have animals who ate holm oak acorns.

So the meat tastes like hazelnut.

That's real common sense.

People talk about it,
but only a few put it into practice.

You should do what you can
with the land you have.

Don't do things
you can't control.

Otherwise you are
dependent on everyone

and on the fluctuations
in international prices.

In Corsica,
we have always cut tree branches

and the animals were eating foliage from
wild olive trees, strawberry trees and oaks

so that we could keep the animals
outside and feed them.

Now when I increase my pasture
surface area on abandoned land,

I use freshly cut scrubland

as wood, food and fertilizer.

And what's left,
I don't burn it.

I wait for the carbon in the wood
to go in the soil.

Burning it would put the carbon
back in the air. That's eco-citizenship.

Everybody loves the concept
but nobody enforces it.

The carbon goes
from plant to air to soil.

This is a very healthy organization
and an exciting way of working.

Today we only think about meat,
but I'm thinking about leather again.

I'll show you our tanned skins
for making bags. It's great.

It's also creating a local economy.

It gives work
to local craftsmen.

We need to restart
our development

to take over from the industrial economy
or here in Corsica, from tourism.

If we create a viable local business,

we can preserve
our environment.

The point is to have farms like this.

My land faces the sea,
but I made a choice with this farm.

I could sell it and have big cars and villas
instead of my cows.

But I won't.
They're my values.

Hats off!