Redefine Meat, a meat alternative startup from Israel, has reportedly started offering its 3D-printed plant-based meat products in Europe at select high-end restaurants and has also unveiled, what it calls the industry’s first-ever, whole cuts that resemble actual beef and lamb cuts.
The company claims that it has cracked the code to the ‘holy grail’ of the plant-based meat industry, which, currently, is relegated to making minced products that usually lack the fatty, fibrous texture of actual animal meat.
With the introduction of whole cuts, Redefine Meat’s New Meat product inventory, has expanded to beef and lamb flank cuts, ground beef, lamb kebabs, burgers, and sausages. The company hopes to offer plant-based alternatives for all kinds of cuts found in a cow and establish itself as the world’s largest meat company.
Some of the restaurants where Redefine Meat’s products would now be available include celebrity chef Marco Pierre White’s UK based Steak House restaurant chain, which encompasses 22 eateries, another UK-based Indian restaurant Brigadiers, and Dutch chef and celebrity Ron Blaauw’s Netherlands-based Michelin-star restaurant Ron Gastrobar.
As per the company records, dishes made using Redefine Meat’s products are available across 150 restaurants and food establishments throughout Israel, which includes Hotel Montefiore and Coffee Bar in Tel Aviv.
Meanwhile, the company claims that plans to launch in Asia as well as the US are also underway.
Redefine Meat, formerly known as JetEat, was founded by Adam Lahav and Eshchar Ben-Shitrit in 2018 when it developed its first 3D-printed steak with the help of a plant-based ink. The company has reported that it can imitate the muscle structure of beef with the help of its patented industrial-scale digital manufacturing technology.
Made by mixing soy, chickpeas, beetroot, coconut fat, and pea protein, the startup claims that its products have a high protein content and low cholesterol, and will feel like ‘real deal’ not only in looks and taste but in cooking as well.