How Steak Became A Scam

Описание: Dynamo producer and host Nora Ali flew to Florence, Italy to eat what’s widely considered the world’s best steak.... only to realize it wasn’t what she thought. In this video, we follow Nora as a single meal turns into a much bigger investigation, tracing how steak became the most expensive item on the menu, why certain names and labels carry so much weight, and how trust, branding, and expectation quietly shape what we’re paying for when we order steak.

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0:00 Did I get scammed in Florence?!
1:03 Meet Chianina, the original Tuscan cow
2:06 How steak became a modern product
2:47 Cut names: porterhouse, sirloin, filet
3:51 The “bad beef” era
4:41 USDA grades: prime, choice, select
5:04 Lovable ad
6:03 The grading loophole: one label, whole animal
6:41 When “prime” matters — and when it doesn’t
8:10 The Florentine problem
9:02 Certified angus beef: a branding that stuck
9:56 “Kobe” goes global — and loses meaning
10:51 What “real” bistecca means in Florence
11:12 A slow process: raising, aging, cooking to spec
12:43 Who profits when a name gets famous
13:19 STG protection: rules, process, and a protected name
15:09 Steak isn’t always a scam — pricing often is