on One Man's Meat
The second in a series of films about beef, beef barons and beef-eaters - and about the people who won't eat a mouthful at any price.

As living standards rise around the world, more and more people are demanding their cut of the joint. Two million head of cattle are slaughtered every week to provide food for the human family. Most of us don't care to think too much about how it is done; many of us don't know one end of a butchered carcass from another - even though beef is dearer than ever before and cuts like sirloin and rump steak have become luxury foods.

The Way of all Flesh follows the beef business from the middle of the Smithfield showring to the middle of a hamburger. On the journey we meet slaughtermen, pitchers, flayers, pullers-back, humpers and bummarees; butchers, tasters and chefs; and we explore a hamburger empire which includes not only two Cadillacs, a yacht and a diamond as big as the Ritz but a fantasy land for children and a private university for students of the hamburger.