Redefine Meat commercially launches world's first whole cuts of new-meat in new culinary concepts
Redefine Meat announced the launch of the first ever category of plant-based whole cuts that achieve a level of product quality comparable to high-quality animal meat available within select restaurants in the UK, Germany, the Netherlands and Israel, this marks the first time that high-end restaurants will offer plant-based whole cuts as part of their menus.
The range of New-Meat products include beef and lamb cuts, as well as premium-quality burgers, sausages, lamb kebabs, and ground beef – giving chefs unparalleled culinary versatility to incorporate plant-based meat into their menus.
With its eyes firmly set on meat lovers, Redefine Meat has gone beyond today's alternative meat offerings to tackle the two main barriers to mainstream adoption of plant-based meat: product quality and variety.
Putting quality to the test, Redefine Meat has achieved widespread acclaim from high-end and Michelin-star chefs, including legendary British chef Marco Pierre White, world-renowned chef and Dutch TV personality Ron Blaauw, Berlin's celebrated head chef of FACIL Restaurant (two-Michelin stars) Joachim Gerner, and Israel's famed chef Shahaf Shabtay.
In addition, the New-Meat products were recently served at a private blind-tasting event for top UK chefs, receiving further praise. Addressing product variety, today's launch expands the plant-based industry beyond minced meat products to whole cuts, representing the first exciting product range for meat lovers. This reflects the company's goal to become the world's largest meat company by offering every single cut that a cow does.
Eshchar Ben-Shitrit, CEO and Co-founder, Redefine Meat: "Over the past few weeks at COP26, we've seen world leaders commit to landmark goals such as the elimination of all deforestation by 2030, which requires a significant reduction in global meat consumption. Redefine Meat has its eyes set on the real problem – not meat, but the way it's produced. We have a genuine solution that today, not in 2030, preserves all the culinary aspects of meat we know and love, but eliminates cattle as a means of production. We've achieved a level of superiority in taste and texture that surprised even some of the most recognized chefs in the world, and our unique technological capabilities enable us to replace every part of the cow for the first time. By continuing our close collaboration with the top-tier culinary world, we will accelerate our product rollout in the coming months – beginning with Europe and followed by the USA and Asia – and launch within multiple distribution channels next year."
Michelin starred Dutch chef and TV personality, Ron Blaauw, added: "Honestly, I was so surprised by the texture and structure of the meat. The first time I tried it, I remember closing my eyes and appreciating the chewiness and mouthfeel like I would a great cut of meat. For me this is a gamechanger, as we can now serve another variety of high-quality meat to our customers that just happens to be made from plant-based ingredients. Even now my head is still spinning with the possibilities this meat creates for our menu."