I almost never order steak at a restaurant and I never buy it at the market. But once or twice a year I’ll enjoy a well-prepared chop of some kind. A filmmaker friend serves scrumptious meats when he throws backyard barbecues. I had a superb steak in Buenos Aires once. And I’ll admit my mouth always waters a bit whenever I drive by a traditional steak restaurant. I’m nonetheless averse for three reasons: (1) I’m basically a fish, vegetable and fruit kind of guy, (2) I’ve watched a certain cow-slaughter video a couple of times and (3) the livestock industry is pretty bad for the environment. I’m nonetheless interested in seeing Franck Ribiere‘s Steak (R)evolution (Kino Lorber, 7.17 NYC, 8.28 elsewhere). The Hollywood Reporter‘s Jordan Mintzer liked it well enough, calling it “an absorbing, and often enlightening, quest for the world’s greatest sirloin.” Mintzer reviewed a 130-minute version that opened in France last year; the Kino Lorber cut runs 110 minutes. It’s not surprising that the doc “conspicuously leaves out the slaughterhouse,” as Mintzer notes, but dodging this obviously indicates a lack of integrity. Honestly? If steer meat was to suddenly vanish from the menu I wouldn’t be horribly upset. You know who would be upset? Pie-eating guys like Quentin Tarantino. Vincent Vega to Mia: “C’mon, kitty cat, let’s go get a steak.”