The average steak travels around 1,500 miles before it reaches a consumer’s plate. Across the country, locally sourced meat is becoming increasingly popular not just for the taste, but also for nutritional value, environmental and ethical concerns. This short film explores the importance of eating sustainably, supporting local ranches and butcheries and knowing where your food comes from. Interviews with student nutritionist Dylan Schermerhorn and meat enthusiast Melissa Dunbar, sole owner and chief operator of Cow Track Ranch in Nicasio, California, help viewers understand the realities of the benefits of locally sourced meat. Their perspectives offer critical insight into how choosing local, sustainably sourced meat can empower consumers, improve personal health, reduce emissions and help strengthen the environment. From small-scale ranching to healthy eating habits, the video encourages viewers to think deeply about where their food comes from and the impact their choices have on themselves and the world around them.