Sustainability in the Beef Industry | Chef Prentiss | Talks at Google

Executive Chef Ryan Prentiss and Master Butcher Walter Apfelbaum, of Detroit hotspot Prime + Proper, discuss their goal of bringing back the great American steakhouse, and how beef sustainability plays into their plan.
They also discuss how they run their business by focusing on 5 ‘Prime Values’:
1. Consistently care about the smallest details
2. Love all people with enlightened hospitality
3. Own it with pride
4. Willingness to learn & teach
5. Believe in everything you say and do
Moderated by Jason Andreas.

[@jpritikin73]

At 34:40, guy can't remember the full name of Temple Grandin.

[@jpritikin73]

But beef is not sustainable. Doesn't anybody know about the documentary Cowspiracy?

[@synsynsy]

Joshua, it's called having a cake and eating it too. We all do it, don't ask why!